What you ought to know about Canned Foods 3 A Measurements and Sizes of Containers 4A General Directions 5A CONSERVATION RECIPES AND SUGGESTIONS Apricots 6A- 8A Berries „ _ 8A- 9A Cherries 9A-10A Peaches - _ 10A-12A Pears „ 12A-14A Pineapple 14A-15A Plums „ 15A-16A Prepared Prunes 16A-17A Asparagus 18A-19A Green Chile Peppers 19A-20A Peas - 20A-21A Pimiento 21A-22A Pumpkin and Squash „ 22A-23A Spinach 24A-25A String Beans ._ 25A-26A Tomatoes and Tomato Sauce » 26A-28A Ripe Olives and Olive Relish 28A-29A Raisins „ 29A-30A All the recipes and suggestions contained herein for adding flavor and healthful variety to the every-day menu have been carefully checked and officially approved by the United States Food AdjYiinistration as being in full accord with the spirit and text of its rulings affecting the conservation of foods, at date of publication. CALIFORNIA PACKING CORPORATION The Conservation Foods of Flavor What You Ought to Know About Canned Foods in General and DEL MONTE Products in Particular |0 USE canned food products intelligently, economically and to the best advantage, every housewife should know something of the processes involved in their commercial production. Canning is the method by which food is preserved. In its highest development it is the preservation of food in as nearly its natural condition as possible, or in the condition in which it is generally used. This is accomplished solely through the use of that great natural sterilizing agent — heat — and heat alone. There are no artificial preservatives of any kind needed or used in canning fruits and vegetables. Each product is processed, hermetically sealed in cans and then heated to the temperature and for the time required to secure perfect sterilization for each individual variety. This simplicity of method makes canning at once the safest, cheapest and most successful way to keep food in perfect condition until it is needed. In principle there is no real difference between home and commercial canning. But the large canner has in reality many advantages over the housewife, all of which make for greater certainty of results and uniformity of quality. His first- hand choice of raw materials, his equipment for handling them in large quantities by special machinery, his accurate devices for grading as to size and quality, his standardized methods of processing, canning and sterilizing, as well as his exact- ing sanitary precautions in the handling and packing of each product, all give him an immeasurable advantage over the woman in the kitchen. Quality in canned foods really begins with the production of the material — in the proper selection of variety and seed and in exercising a supervision and control over every stage in the growth, cultivation, harvest and delivery of the fresh fruits and vegetables to the canning kitchens. The raw product must be of first class quality in every respect, uniform in size and development, and at just the proper stage of ripeness or maturity, to secure the best results. And after it is delivered, it must be carefully graded both for quality and size. In canning eternal vigilance is the price of quality, and only long experience equips men to select that which is suitable and reject that which is unfit. Why DEL MONTE Quality is Highest Quality The DEL MONTE ideal of quality in canned foods traces its origin to the early days of California.

AI-modernized reading of the original text

What you ought to know about Canned Foods 3 A Measurements and Sizes of Containers 4A General Directions 5A CONSERVATION RECIPES AND SUGGESTIONS Apricots 6A- 8A Berries „ _ 8A- 9A Cherries 9A-10A Peaches - _ 10A-12A Pears „ 12A-14A Pineapple 14A-15A Plums „ 15A-16A Prepared Prunes 16A-17A Asparagus 18A-19A Green Chile Peppers 19A-20A Peas - 20A-21A Pimiento 21A-22A Pumpkin and Squash „ 22A-23A Spinach 24A-25A String Beans ._ 25A-26A Tomatoes and Tomato Sauce » 26A-28A Ripe Olives and Olive Relish 28A-29A Raisins „ 29A-30A All the recipes and suggestions contained herein for adding flavor and healthful variety to the every-day menu have been carefully checked and officially approved by the United States Food Administration as being in full accord with the spirit and text of its rulings affecting the conservation of foods, at date of publication. CALIFORNIA PACKING CORPORATION The Conservation Foods of Flavor What You Ought to Know About Canned Foods in General and DEL MONTE Products in Particular |0 USE canned food products intelligently, economically and to the best advantage, every housewife should know something of the processes involved in their commercial production. Canning is the method by which food is preserved. In its highest development it is the preservation of food in as nearly its natural condition as possible, or in the condition in which it is generally used. This is accomplished solely through the use of that great natural sterilizing agent — heat — and heat alone. There are no artificial preservatives of any kind needed or used in canning fruits and vegetables. Each product is processed, hermetically sealed in cans and then heated to the temperature and for the time required to secure perfect sterilization for each individual variety. This simplicity of method makes canning at once the safest, cheapest and most successful way to keep food in perfect condition until it is needed. In principle there is no real difference between home and commercial canning. But the large canner has in reality many advantages over the housewife, all of which make for greater certainty of results and uniformity of quality. His firsthand choice of raw materials, his equipment for handling them in large quantities by special machinery, his accurate devices for grading as to size and quality, his standardized methods of processing, canning and sterilizing, as well as his exacting sanitary precautions in the handling and packing of each product, all give him an immeasurable advantage over the woman in the kitchen. Quality in canned foods really begins with the production of the material — in the proper selection of variety and seed and in exercising a supervision and control over every stage in the growth, cultivation, harvest and delivery of the fresh fruits and vegetables to the canning kitchens. The raw product must be of first class quality in every respect, uniform in size and development, and at just the proper stage of ripeness or maturity, to secure the best results. And after it is delivered, it must be carefully graded both for quality and size. In canning eternal vigilance is the price of quality, and only long experience equips men to select that which is suitable and reject that which is unfit. Why DEL MONTE Quality is Highest Quality The DEL MONTE ideal of quality in canned foods traces its origin to the early days of California.

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