The Bozeman courier., 1927-11-11
CANNED GOODS
REQUIRE CARE
(From Montana State CoIlege)

4
alarm" says Miss Jessie Mcqueen,
nutrition specialist for the Mon
tana extension service referring to
the possibility Of injury from eating
canned food. Canned goods may be just
as pure, just as wholesome and Just as
free from dangerous poisons as fresh
foods, providing they are put up in the
proper way and the desired precautions
are taken before eating.
CarelesSnesS both in canning and eat
ing usually is responsible for the occa-
sional poisonings that occur from eat
ing canned food says the nutrition spe-
cialist. She quotes from a recent re-
port by the United States department
Of agriculture to bring out the means Of
avoiding danger:
Since number Of cases Of food pois-
oning have been directly traced to botul-
ism, the bacteria causing it having been
studied in order to find the temperature
and conditions necessary for destroying
them. They will not grow in salt solu-
tions where the percentage Of salt is
higher than per cent. They are de-
| Stroyed at boiling temperatures if the
solution is sufficiently acid. With non
acid vegetables and meats there is no
assurance that they are killed at the
| temperature of boiling water, unless the
material is heated for as long as six
hours. The heating time may be de-
| creased very much if a higher tempera-
ture is used. This is the reason for the
recommendation that meats and non
acid vegetables be canned under press
1 ure. Special precautions must be taker
in those regions where previous outbreaks
of botulism or special difficulties in can.
ming have shown soil to be heavily con-
taminated with these or other heat-re.
sisting bacteria.
1t is important that all canned fooC
be carefully examined before using
Spoilage is frequently indicated by thu
exterior of the can or jar. In tin cans
both ends should be flat or curveC
slightly inward. Neither end shoulC
bulge or snap back when pressed. Al
seams should be tight and clean, will
no traces Of leaks. In glass jars tn
: cover, if of metal without porcelain lin
2 ing, should be firm and flat or curve,
l slightly inward, as suggested in the cas-
' of tin cans There should be no sigl
: Of leakage around the rubber rings 0
3 elsewhere. The contents should appea
sound, and the liquid should be no NOR
cloudy than when the material was frs
Y canned.
When the can is opened there shoul
g be no sudden outrush of air or spurtin
e of liquid. Smell the contents at once
= The odor should be characteristic Of tn
:. product. Any off" odor probably indi
e Gates spoilage. At this stage examine an
material which has been canned in ii
to see whether it appears sound and mol
o NAL in color. Examine the inside of tn
. can. 1t should be smooth and clean, {
e we'll lacquered, not extensively black
- ened or markedly cOrroded.
= The two types Of spoilage most FIRE
- quentlv occurring are "swells" and Ella
sOurs." Both are easily disUinguishe,
= the swells by the bulging of the ends
e the tin or the OutruSh Of gas, and tf
y flat-sours by the sour odOr. A third tyI
ie Of spoilage, that due to the presence
Z bacillus botulinus, is more difficult
- detect. If the spores Of this bacteriul
- are not killed during canning but ge
y inmate in the closed cOntainer, a toXi
or poison is formed that is very deadl
In some cases the organism may develC
and form this poison with very litt
~. indication Of spoilage in the food, al
# death has resulted from even a taste
- determine whether the product was sui
= able for use. When present in sms
quantities this toxin is destroyed by boi
ing and it is therefore recommend
=, that all canned vegetables and meats
- boiled for at least 10 minutes before th
If are tasted. In case the liquid in the col
V tainer is not sufficient to cover, az
81 fully, since boiling brings out Odors n
% noticeable in cold canned foods.
- Canned food products showing sig
n of spOtlage should always be destroye
= If the botulinus toxin should be preseI
- it will poison animals as we'll as human
therefore, every precaution should
taken to see that any spoiled cann
of goods are disposed of safely. If burie
Or it should be so deep that it cannot
~ scratched up by chickens or dogs. Bo
~ ing with generous tablespoonful Of
~. oJ for each quart will destroy both toX
]. and bacteria.
&c AS stated, non-acid vegetables shoU
10 10 be cooked in a pressure cooker when /
~ ing prepared for canning. String bea
d should be cooked for q period of
20 minutes at 10 pounds pressure; corn,
% minutes at Is pounds pressure; greel
- including spinach, 90 minutes at
pounds pressure.