Tinned Foods.

Immediately a tin is opened the contents should be turned out and used as soon as possible. Food put up in glass jars is less liable to deterioration than in tins, but, they too, should be turned out at once. Even fruit, if left in tins, is apt to become a poison. All bulging or rusty tins should be refused, and anything that gives out a rush of air on being opened should not be used.

Tinned fish should be cooked at once after being opened. Sardines or anything preserved in oil are less liable to decay, but they should not be kept indefinitely.