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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