ig Cem
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ealth
Luncheon held
In recent years there has been a
back to the earth movement. More
people are putting in vegetable gar-
dens for the sheer joy of turning up
the soil, planting some seeds and
watching them grow. With the expe-
rience of abundance that proves too
much for the family, friends and
neighbors to consume while still
fresh, would like to ‘put up” some
of those garden goodies to enjoy
later.
Billye June Eichelberger, R.D.,
chief public health nutritionist in the
state Health Department, says pre-
cautions are necessary for home
canning to prevent illness from food
spoilage and injury from accidents.
Reminding would-be home can-
ners that the organisms that cause
food spoilage and illness are always
present in the air, water and soil,
are necessary to prevent these dis-
ease-causing organisms from multi-
plying and contaminating canned
foods.
“The first is heating the foods in
their containers long enough and hot
enough to completely destroy the
yeasts, molds and bacteria that
cause spoilage. Second is closing the
container with an air-tight seal to
prevent further contamination.”
She says high acid foods such as
fruits, tomatoes and pickled vegeta-
bles can be processed safely in a
boiling water bath canner. How-
ever, a steam pressure canner must
be used to proces low-acid foods
Juch as vegetables, meats and poul-
ry.
“The length of time a food is
processed varies. The length of time
and the temperature at which a food
must be heated should be carefully
checked ina reputable canning
guide, such as one prepared by the
U.S. Department of Agriculture.
Stanks
acquires
Pensee
recently announced the acquisition
Wyoming Avenue, Kingston, whose
main business is to provide equip-
ment and services for rehabilitation
use in the home.
They also supply doctor’s offices,
nursing homes, outpatient surgery
centers, clinics, hospitals and the
general public with medical and
physical exercise equipment and
supplies.
Edward Stanks is also president
of Homecare Ventures, Inc., a
pany whose main emphasis is on the
operational and financial concerns
of the durable medical equipment
industry. He was previously the
chief financial officer and senior
vice president as well as co-owner
of Penox Technologies, Inc., a dura-
ble medical equipment manufac-
turer.
Stanks was also the former finan-
cial vice president of Shoval Asso-
ciates, a commercial insurance firm
and a senior accountant with the
firms of Coopers & Lybrand in
Philadelphia and Baron, Strassman,
Zneimer & Co. in Wilkes-Barre.
. He attended King’s College in
Wilkes-Barre, Pa. where he gradu-
ated with a BS degree in accounting
and a minor in data processing. He
is a member of the American Insti-
tute of CPAs, the Kingston Rotary
Club and the Pennsylvania Institute
of CPAs. He has been involved as a
consultant and accountant to the
health care industry for 10 years.
These canning guides are available
from county agricultural extension
offices,” Eichelberger says.
To be absolutely sure organisms
which cause botulism, a severe and
generally fatal form food poisoning,
do not develop in low-acid food, it is
necesary that the pressure canner
be in perfect working condition and
that all caning recommendations be
followed exactly.
Since botulism-causing organisms
are widely found in the soil and it is
possible for canned vegetables or
meats to contain the organisms
without showing signs of spoilage,
Eichelberger recommends boiling
canned vegetables at least 10 min-
utes before tasting if you are unsure
of your canning equipment or meth-
ods. The boiling will kill the organ-
isms.
“If during the heating process,
the food has an off odor, foams, or
looks spoiled destroy it so that no
humans or pets will accidently eat
it. Spoiled foods may be simply
burned or treated with lye and
buried,” Eichelberger says.
‘‘Although botulism-causing
organisms can sometimes be
present without visible signs of
spoilage when the container is
opened, there is often a good indica-
tion that something is wrong with
the food before it is heated.”
Eichelberger recommends learn-
ing to recognize the common signs
of spoilage in canned food-both
home canned and the store-bought
variety. The signs are, leaks in the
containers, which means the seal
has been broken; bulging can ends,
jar rings or lids; mold in the food;
off-color or off-odor; and spurting
liquid when the container is open.
Questionable canned foods should
never be tasted.
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Gum disease
IS prevalent
Expensive dentures, bridgework
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The leading cause of tooth loss is
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