INGREDIENTS

INSTRUCTIONS

If lids are tightly vacuum sealed on cooled jars, remove screw bands,
wash the lid and jar to remove food residue; then rinse and dry jars.
Label and date the jars and store them in a clean, cool, dark, dry
place. Do not store jars above 95 degrees F or near hot pipes, a
range, a furnace, in an uninsulated attic, or in direct sunlight.
Under these conditions, food will lose quality in a few weeks or
months and may spoil. Dampness may corrode metal lids, break seals,
and allow recontamination and spoilage.  Accidental freezing of canned
foods will not cause spoilage unless  jars become unsealed and
recontaminated. However freezing and thawing  may soften food. If jars
must be stored where they may freeze, wrap  them in newspapers, place
them in heavy cartons, and cover with more  newspapers and blankets.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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