Michigan State University Extension
Preserving Food Safely - 01600941


     Begin  with  good-quality  fresh  foods  suitable   for
canning.   Quality  varies  among varieties  of  fruits  and
vegetables.   Many  county Extension offices  can  recommend
varieties  best suited for canning.  Examine food  carefully
for freshness and wholesomeness.  Discard diseased and moldy
food.  Trim small diseased lesions or spots from food.      

     Can  fruits and vegetables picked from your  garden  or
purchased  from  nearby producers when the products  are  at
their  peak of quality--within 6 to 12 hours  after  harvest
for   most   vegetables.   For   best   quality,   apricots,
nectarines, peaches, pears  and plums should be ripened  one
or more days between harvest and canning.  If you must delay
the canning of other fresh produce, keep it in a shady, cool

     Fresh home-slaughtered red meats and poultry should  be
chilled  and  canned without delay.  Do not  can  meat  from
sickly  or  diseased animals.  Ice fish and  seafoods  after
harvest, eviscerate immediately, and can them within 2 days.

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