. 



* 





** 





HOME CANNING 



of fruits and vegetables 



Seven Point* for SucceM 





1 . Can only fresh food, in tiptop condition. 



2. Have food, jars, everything used in canning thoroughly clean. 



3. Work quickly, so as to can "freshness." 



4. Heat food hot enough and long enough to make bacteria and 

 other organisms harmless, so they won't "work" in the food and 

 make it spoil. 



5. Follow up-to-date directions and timetables, backed up by 

 scientific research. 



6. Make sure jars are sealed airtight, to keep spoilage organisms 

 outside. 



7. Store canned food in a cool, dark, dry place. 



U. S. DEPARTMENT OF AGRICULTURE 



AWi-93 



