"DAY-AFTER" CANNING JOBS 



When jars have cooled overnight, take off 

 screw bands that have a glass or metal lid under- 

 neath. You can use these bands to help seal 

 other jars. If a band sticks, don't force it, but 

 cover with a hot, damp cloth for a minute or two, 

 to loosen. 



Test jars for leaks. One test is to turn a jar 

 partly over in your hands — but don't use this test 

 for jars that were sealed with a band or cap 

 screwed over a metal lid. 



Test a flat metal lid by tapping the center with 

 the tip of a teaspoon. If sealed right, it makes a 

 clear ringing sound. A dull, flat note means a 

 poor seal. 



In general, a poor seal gives you one of two 

 choices: Use the food up right away. Or can 

 it again — that is, empty jars, heat the food, pack 

 loosely, and process as if food were fresh. If a 

 lid was at fault, use a new one. 



Wipe each good jar clean and label it, so you 

 will know the contents and date. If you canned 

 more than one lot in a day, add a lot number. 

 Then if a jar of food spoils, destroy as directed 

 and watch that lot carefully. 



WELL-CANNED FOOD 

 DESERVES GOOD STORAGE 



Store your canned food where it's cool, dark, 

 dry. Protect the jars against bad conditions. 



Warmth may make bacteria in the jars grow 

 and multiply, and spoil the food. Hot pipes 

 behind a wall sometimes make a shelf or closet 

 a hot spot. 



Freezing does not spoil canned food. But it 

 may crack a jar or break a seal and let bacteria 

 in. In an unheated storage place, you can pro- 

 tect canned food from freezing to some extent by 

 covering with old carpet or a blanket, or by 

 wrapping in newspapers. 



Dampness is hard on metal caps. 



Light fades canned foods, so they are less 

 attractive,- and the foods lose vitamins. For a 

 simple "blackout" wrap each jar in dark paper. 



ON GUARD AGAINST SPOILAGE 



Look closely at every jar of canned food 

 before opening. Heed signs. A bulging lid or 

 rubber ring, a leak, gas bubbles — these may 

 mean the food has spoiled. When you open a 



jar, look for other signs — spurting liquid, an "off" 

 odor or color, or mold. 



Corn, peas, snap beans, and tomatoes may 

 "flat-sour" when not properly canned or properly 

 cooled afterward. Other kinds of spoilage may 

 also happen to food stored in too warm a place. 



It's possible for foods to contain the poison 

 that causes botulism without showing it. Boilin" 

 will usually show up botulinus poison by a baa 

 odor. Destroy spoiled food by the methods 

 given below. 



If the pressure canner is in perfect order and if 

 every canning step is well done, there is no danger 

 of botulism. But unless you are absolutely sure 

 about the canner and the way you've canned, boil 

 home-canned vegetables before tasting. Bring to 

 a rolling boil, cover, and boil for at least 1 min- 

 utes, adding water if necessary. Spinach and corn 

 need 20 minutes. If the food then looks or 

 smells queer, destroy it. 



Burn spoiled food. Or stir several spoonfuls 

 of lye into the jar of food with a stick and let 

 stand 24 hours — out of reach of children or pets. 

 Then bury food, lid, jar, stick, and all. 



Play safe. Don't give people, animals, or 

 poultry a chance to taste spoiled canned food. 



Other publications on food preservation available from 

 the United States Department of Agriculture are — 



Take Care of Pressure Canners. AWI-65. 



Oven Drying — One Way to Save Victory Garden Surplus. 



AWI-59. 



How to Prepare Vegetables and Fruits for Freezing. 



AWI-100. 



Home-made Jellies, Jams, and Preserves. 1800F. 

 Preservation of Vegetables by*Salting and Brining. 1932F. 

 Home Storage of Vegetables and Fruits. 1939F. 



This publication supersedes AWI-41, Wartime Cannins of Fruits and Vegetables, and AW 



Canning Tomatoes. 



Prepared by 



BUREAU OF HUMANl NUTRITION AND HOME ECONOMICS 

 Agricultural Research Administration, U. S. Department of Agriculture 



May 1944 



