Canned goods bought in tin cans do not need very careful storage. It is
sufficient to keep them in a place dry enough to prevent the cans from
rusting. Foods canned in glass, however, should be kept where they are
not exposed to the light, as they will become more or less discolored
unless they are stored in dark places.
Flour, meals, and cereals stored in quantities develop mold unless they
are kept very dry. For the storing of these foods, therefore, wooden
bins or metal-lined boxes kept in a dry place are the most satisfactory.
STORING OF SEMIPERISHABLE FOODS
57. Practically all vegetables and fruits with skins may be regarded as
semiperishable foods, and while they do not spoil so easily as some
foods, they require a certain amount of care. Potatoes are easily kept
from spoiling if they are placed in a cool, dry, dark place, such as a
cellar, a bin like that shown in Fig. 16 furnishing a very good means
for such storage. It is, of course, economical to buy potatoes in large
quantities, but if they must be kept under conditions that will permit
them to sprout, shrivel, rot, or freeze, it is better to buy only a
small quantity at a time. Sweet potatoes may be bought in considerable
quantity and kept for some time if they are wrapped separately in pieces
of paper and packed so that they do not touch one another.
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