Imperial Valley press., 1945-07-16
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Several recent cases of bOtuliSm
from eating me-canned food have
caused great concern among home
makers as to the safety of the sup
ply of food they have canned for
their own home use. No fear need
be felt in this matter provided a
few simple rules are followed, ac-
cording to Hilda Faust, nutrition
specialist for the Agricultural Ex-
tension Service, University of Cali
fOrnia
Botulism is form of food poison
ing, most often fatal. The poison
is produced by the botulinuS bac-
terra growing in the absence of air
IN FOODS which are low in acid. Such
lOw-acld foods are meat. fish, pOul-
try and all vegetables other than
tomatoes.
The first step in prevention of
botulism is the use of those canning
methods, times and temperatures
which are effective in destroying the
orgnism should it exist in the food.
For this a pressure cooker. tested
tOl iCIul dIy, Id IIStCSSdiy. vi q
number of vegetables, however, the
acid solution method may be used.
The second and most important
step in guarding against botuliSm
is the boiling of all low-acid home
canned foods before they are used
or are even tasted. Food should be
placed in a pan over direct heat
and boiled steadily for ten minutes
with stirring. Cream style corn and
leafy green's require 20 minutes
boiling.
AT attitudes above 5000 feet, all
products should be boiled at least
IS minutes and 80 minutes should
be allowed for the corn and greens.
Foods which are acid, such as
fruits, tomatoes. rh u b arb an q
pickles, may be canned safely in the
temperature reached in the boiling
water bath. and for these a pres
sure cooker is not necessary.
Complete directions for safe can
ming methods for fruit, vegetables.
tomatoes, fish and poultry are avail
able, without cost, in the l945 re-
viSed circular. Home Canning" 1t
may be obtained at the Agricultural
Extension Service office. Court
House, FL Centro.
COlOrful. Favored fruit
juices prepared from the summer
many interesting uses in menus
throughout the year They may be
chilled and used as breakfast bev-
erageS or as warm weather thirst
quencherS' and they have many
possibilities for use in d G S S c r t s,
sauces, or gelatin salads.
Sugar or other types of sWeeten-
ing are used with fruit juices low
in sugar or high in acid and to help
preserve the natural color and flavor
Of the fruit. With strawberries, more
sugar is necessary to keep the color
and flavor than with other berries
or fruits. Not only may cane and
beet sugar be used for Sweetening.
but corn sugar or syrup or honey
may replace all or part of the
sugar.
Complete directions for preparing
the fruit, extracting. sWeetening and
canning the juice will be found in
circular entitled Home Bottling
and Canning of Fruit Juices Includ-
ing Tomato Juice" prepared by
Hilda Faust and M A. Joslyn Free
copies of this circular may be OBJ
tained on request at the office of
the Home Demonstration Agent or
Farm Adviser, or by writing to the
Agricultural Extension Service, Uni
versity OF California, Berkeley. Cali
fornia
Because an unusually large num-
Der of the 1945 hatch was later than
usual. marketing specialists of thf
I USDA already are able to forecast
the pattern Of the egg supply fol-
1896 The outlook for the spring OF
1916, they contend, is fewer eggs
than in the first quarter of this