canning depend on the care that is given to every detail that enters
into the work. This means, then, that from the selection of the food to
be canned to the final operation in canning not one thing that has to do
with good results should be overlooked.

9. SELECTION OF FOOD FOR CANNING.--A careful selection of the food that
is to be canned is of great importance. If it is in good condition at
the time of canning, it is much more likely to remain good when canned
than food that is not. The flavor of the finished product also depends a
great deal on the condition of the food. Fruits have the best flavor
when they are ripe, but they are in the best condition for canning just
before they have completely ripened. Immediately following perfect
ripeness comes the spoiling stage, and if fruits, as well as vegetables,
are canned before they are completely ripe, they are, of course, farther
from the conditions that tend to spoil them. This, however, does not
mean that green fruits or vegetables should be canned.

Whenever possible, any food that is to be canned should be perfectly
fresh. The sooner it is canned after it has been gathered, the more
satisfactory will be the results. For instance, it is better to can it
12 hours after gathering than 24 hours, but to can it 2 hours after is
much better. Fruits, such as berries, that are especially perishable
should not be allowed to stand overnight if this can be prevented; and
it is absolutely necessary to can some vegetables, such as peas, beans,
and corn, within a very few hours after gathering. Unless this is done,
they will develop a bad flavor because of _flat sour_, a condition that
results from the action of certain bacteria. Imperfect fruits should
not be canned, but should be used for making jam, marmalade, or jelly.

10. WHY CANNED FOODS SPOIL.--Canned foods spoil because of the action of