[Skip to Content]
[Skip to Content Landing]
July 20, 1935

Current Comment

JAMA. 1935;105(3):205. doi:10.1001/jama.1935.02760290039016

SAFE PROCESSES FOR HOME CANNERS  An economic emergency, such as that of the last few years, is usually accompanied by increased efforts to conserve food. An important part of the present federal relief program is the urging of the unemployed to raise vegetables and to preserve them by canning. In view of the well known dangers from inadequately processed foods, a careful consideration of safe procedures for the home canning of foods is imperative. The incidence of poisoning from home canned foods, particularly botulism, is most frequent in the case of the "nonacid" foods, such as green beans, carrots, beets, spinach and asparagus; apparently the "acid foods" are more easily sterilized. An examination of much of the literature for the home canner reveals a great confusion in the recommendation for safe procedures. Often the instructions are based on insufficient or incompetent experimental work and as frequently, perhaps, they are biased

First Page Preview View Large
First page PDF preview
First page PDF preview