Canned food should be set aside for two or three days before being stored, and then as a means of special precaution, it should be tested as follows: Loosen the clamp and grasp the jar by the edges of the glass top. If the can leaks or if decomposition has set in, the top will come off. If the top stays on, tighten the clamp again and the food is ready for storage. If the top comes off, reject that can of food.

Red fruits and vegetables should be stored in a dark place, as light destroys the color, leaving the food unattractive in appearance. If the jar and its contents have been made absolutely sterile, and the jar is entirely air-tight, the food will not spoil if held in a warm place. If spoiling does occur, it will be due to one of the following causes: (1) some flaw in the can, which makes it a so-called "slow-leaker"; (2) the presence of some micro-organisms that have survived the cooking process, in spite of all care; (3) a drying-out of the rubber, and hence the breaking of the seal.

In some factories where foods are canned in glass jars, racks are made for holding the jars upside down in an inclined position, thus keeping the liquid constantly in the top of the can and preventing the rapid drying of the rubber.

Score-cards for judging foods canned in glass.

The following score-card may be used when it is not feasible to open the jars:

Quality of fruit, judged by appearance (50)

Uniformity of shape, size, ripeness.......................... 20

Retention of shape, size.................................... 20

Color.....................................:.............. 10

Quality of liquid (40)

Clearness................................................ 20

Color.................................................... 20

Appearance of jar (10)

Cleanness................................................ 5

Label: size, color, position, legend........................... 5

The following score-card may be used when it is feasible to open the jars:

Appearance of jar (10)

Cleanness.................................'.............. 5

Label: size, color, position, legend........................... 5

Quality of fruit (60)

Uniformity of shape, size, ripeness........................... 10

Retention of shape and size, due to selection and proper cooking 10

Color.................................................... 5

Flavor................................................... 20

Texture: suitability of variety for canning, overripeness, underripeness, density of sirup................................. 15

Quality of liquid (30)

Flavor: richness, lack of fermentation........................ 20

Color.................................................... 5

Clearness................................................ 5