The Wilmington morning star. [volume] (Wilmington, N.C.) 1909-1990, 1944-02-21
REDUCE SP0ILACE
OF CANNED GOODS

It. mas OlIeh
1rn;+ed States is the most wasteful
nation on earth. Gin the carefree
days before the war; this was
probably true, but two years OF
war have changed our habits and
etc is now being attacked with
q vigor heretofore unknown in this
country" says Ruby Scholz, Ex-
tension Economist in Food Conser-
v.+ion and Marketing at State Col
lege.
Every housewife realizes the
waste incurred by one jar of spoil
ed food these days when only
small quantities are available in
the Victory Garden for canning -
and every quart is definite saw
ings in ration points.
The consumption of home can
ned foods is probably at it's height
at this season of the year. The
housewife is able to judge the
quality Of the canned product by
it's color, flavor and texture. Now
is the time to start campaign
for better canning in 1914. There
is a good supply of improved war
time equipment available for the
coming season.
"Let us remember, however,
that our Home Demonstration Club
women canned over Is million
quarts of fruit, vegetables and
meats last year. Most of these
jars are in storage rooms ready
to be refilled. 1t is this supply OF
jars that should be counted and
checked now, to find how many
are disable, how many need lids
and how many jar rings will be
needed. This sounds like full
days work, which it is, and more.
However, one day spent now in
reviewing canning supplies may
avoid food being wasted due to in
conveniences during busy can.
ming season." Miss Scholz points
out.
Use Ripe Products
Using the best equipment and
supplies available will cut down
food spoilage.
Fresh, ripe products should be
selected for best results because a
fruit that is too ripe or vegetables
that are too old are more difficult
to properly sterilize, and spoilage
results.
Products must be washed thor.
oughly. For example, some of the
most heat resistant forms of bac.
terra are in the soil and the fuzzy
coating on snap beans may shelter
such bacteria and make them diff
ficult to remove.
Prepare only the amount that
can be processed at one time. Of.
ten large quantities Of food, wait.
ing to be canned, become heated
and spoilage has started before
the jars are filled.
Follow Approved Method
Follow only recommended meth.
DDS. When such acid foods as fruits
and tomatoes are canned, all
forms Of bacteria are killed with.
in a reasonable time at the tenn.
perature of boiling water. With the
non-acid foods, such as meats and
practically all vegetables except
tomatoes, heat resistant bacteria
are present and can be killed with
speed and surety only at the high
temperature obtainable in the
steam pressure Gamer.
Open kettle canning encourages
spoilage because it is impossible
to prevent yeasts, molds and bac'
terra OF the air from coming ir
contact with the product as the jan
is being filled. Food spoils when il
comes in contact with unheated all
which contains these spoilage or
ganisms.
Seal jars according to directions
which accompany the jars.
Store canned foods in dark
cool well ventilated place. Wher
canned foods are stored in light
the products lose their attra ctive
natural color, and therefore thei1
appetite appeal.
Do not can what your family
will not eat. To do so is a waste ir
products, time, energy and mon
ey.
A sane plan for gardening anc
canning that considers the family
likes and health is the aim of the
food production and conservation
program.
-V-