Do not put the jars away until they are cold, then they may be stored in a cool, dry

place.

Never store fruits or canned meats in a close atmosphere. A circulation of fresh air is

very necessary for damp, stale air will cause mould.

TO USE HOME-CANNED VEGETABLES

Vegetables should be removed from jar, placed in pan with canning liquid, uncovered,

brought to boiling point, then simmered for 10 minutes.

STORAGE

Remove jars from canner. Cover a rack with a clean towel or paper and set jars on
rack. Keep jars away from drafts. Let stand until cool, examine for leakage and if in
good condition, label and store in cool, dry place. 50 to 60 degrees F. is an ideal
temperature for storage. Freezing does not harm foods, but sometimes tends to darken

them, makes them soft, and may cause breakage.

PASTEURIZING

Fruit juices, grapefruit, preserves, pickles and relishes should, for best results, be
pasteurized—processed below the boiling point. The jars are placed in a water bath
which is kept at a temperature of from 160 degrees F. to 200 degrees F. The time and

temperature vary according to the nature of the material used.