Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 2 · column 3 of 9 · from the scan, no model involved
By NANCY SECRIST
VPI Extension Agent FOOD PRESERVATION UPDATE
While most principles of food preservation do not change over the years, new research has resulted in a few new recommended methods.
Test results show that some molds produce a toxin (poison) which causes cancer and just skimming off the mold may not rid the food of the toxin completely. It is now recommended to process jams, preserves and pickles by the boiling water bath method to allow the contents to reach 150 degrees F. Depending on the food, this means processing for 10 to 15 minutes to produce a vacuum and a good seal. Check a cookbook for times.
If using old family pickle recipes, find a similar-one in a recent cookbook and process 10 minutes in a boiling water bath. A few points which need emphasizing: When preserving any food, use only the freshest and best. Badly blemished produce should not be canned at all because it may result in a product of very low quality or one that will spoil easily. Small blemishes should be carefully trimmed away.
Botulism is food poisoning caused by a toxin (poison) produced from a spore that has not been destroyed during the canning process. This spore can only be destroyed by bringing the food up to 240 degrees F. which can only be done by the steam pressure method. This means low acid foods (most vegetables, meat.
86.6%