sufficiently concentrated) to stop the growth of the fermentation organisms.
To the reader who desires a fuller account of the bacteria, yeast, and molds, especially as related to household affairs, Buchanan’s “Household Bacteriology” is recommended as the most recent and satisfactory book in this field.
A word about buying canned goods.—When canned goods are put up in large quantities at the factory, abuses are likely to exist. Poor, even decayed, fruit may be used, the whole process may be unclean from beginning to end, and undesirable preservatives or an excess of sugar or spice may be introduced to cover the use of poor materials or methods. The condition of the worker in the cannery is one of the important industrial problems at the present time. Unhappily, poor conditions do often exist in canneries that turn out a cheap product. On the other hand, there are firms that may well take pride in their system from beginning to end.
Serving canned food.—All canned food should be exposed to the air for a short time before serving, and stirred that the material may be aerated. This partially removes a certain flatness of taste. Canned fruit is improved by reheating, even.
When possible, vegetables bought in a tin can should be washed in the colander before they are heated. This greatly improves the flavor.
Principles of preservation.
Sterilization of food and all apparatus by the boiling temperature, 212° F.
The removal of moisture by some drying process.
The addition of a preservative.
Sealing, to prevent the entrance of air.