SO ‘THE VANCOUVER BRIDE

Successful Canning

The Theory of Canning.—The canning of vegetables in glass sealers in the
home is comparatively a new art. Its success depends upon the application of
certain well-known laws; for instance, it is known that,

1. All decays, moulds, fermentations and rots of food are caused by minute
forms of life known as bacteria, yeasts and moulds.

2. These minute forms of life exist in the atmosphere and are found in and
on everything in nature, especially in and on all food products.

3. After any food product, especially fruit or vegetable, has reached a cer-
tain stage of ripeness, these minute forms of life, if conditions are favourable,
will increase exceedingly rapidly by feeding on the food and destroying it.

4. Sufficient heat at a sufficiently high temperature will destroy any form
of life.

The Successful Practice of Canning.—The succes in the practice of can-
ning may be explained in two sentences.

First, the material to be canned must be subjected to enough heat to kill
all those forms of microscopic life found in or on it.

Second, after such forms of life have been killed the food product must be
hermetically sealed to protect it from exterior sources of re-infection, such,
for example, as the atmostphere or the hands. The product will then keep in-
definitely. This has been proved by thousands of experiments.

Non-success in household canning is due, therefore, either to insufficient
sterilization or cooking or to imperfect sealing.

NO DANGER FROM POISONING

There is not the slightest danger from poisoning as a result of eating veg-
etables or fruits canned by the Gold Pack Method, or any other methods re-
commended in this pamphlet, Provided the instructions as given are followed.

No bacterial life exists,-or can exist, in a successfully canned product.
Bacillus botulinus will never be found in properly-carined products.

Cooking canned vegetables for ten minutes at the boiling point after open-
ing the jar for use, will even remove any danger in cases where perfect suc-
cess has not rewarded the efforts of those first attempting to can. This would
be true also of fruits, like peaches and pears. |

CANNING IN THE HOME
Some Explanations

Modern canning depends for success upon heat and rubber rings. The one
kills all decay organisms, the other keeps them out.

When “sterilization” is advised it means you are to boil in boiling water
or steam long enough to kill the bacteria, moulds, etc. :

When “perfect sealing” is adviced it means you are to use a new rubber
band and a jar which can be depended upon to keep out all air.

If you can by the method which follows you will have fruit and vegetables
which will keep for years. If you have never tried before, why not this year?