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Page 12 · column 3 of 6 · from the scan, no model involved
Do not store food near household cleaners or leaky pipes. Store frozen foods below 0 degrees F, perishable foods in the refrigerator, and canned foods in a dry place.
Germs are more common in foods handled often during perparation, such as stuffing, potato salad, meat salads, and cream pies. Treat these foods with care.
Marinate food in glass or plastic contianers in the refrigerator. (Marinades contain add, which reacts with some metals.)
Before serving, boil all homecanned vegetable in a covered saucepan for 10 minutes, but boil spinach, com and meat for 20 minutes.
If food has been sitting at room temperature too long or leftovers got pushed to the back of your refrigerator, you forgot them, and you think the food is on the borderline of being spoiled, throw it out! Remember the rule, “if in doubt, throw it out!” It’s better to be a little wasteful than take a chance of getting sick.
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