By Donald L. Downing
The thirteenth variation of a whole direction in canning is prepared for distribution for these drawn to the canning, glass packing, and aseptic processing industries. This ebook has been completely revised and up-to-date through Dr Donald Downing. The books are a technical reference and textbooks for college students of nutrients expertise; meals plant managers; product examine and improvement experts; nutrients gear brands and salesmen; agents; and meals providers. the 3 books comprise a complete of over 1650 pages. Dr Donald Downing, Professor of meals processing, long island Agricultural scan Station, Cornell collage, Geneva, big apple, has introduced jointly many matters, heretofore unpublished, as a unit. the target was once to make the books so accomplished that they conceal all stages of processing and so entire that they can be used as textbooks in meals expertise classes, in addition to reference manuals and guideline books for all of the meals processing undefined, lay members, in addition to the pro nutrients technologist. This new version has been completely revised and extended over prior variations, having new sections, new items and approaches, and covers topics from making a marketing strategy and making plans a nutrients processing operation, via processing and into the warehousing of the completed product.
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Extra resources for A Complete Course in Canning and Related Processes: Fundamental Information on Canning (vol. 3)
Example text
482 g). These processes should not be applied to other styles of pack because variation in canning procedure may vary the heat penetration. Where it is desired to can cabbage in other styles, or when other sterilization systems are used, consult processing conditions with a competent thermal process authority. sfur Gmdes and by FDA Standard of ldmtity. Contact the local Extension Agent or other agricultural authorities on varieties best suited for canning in the specific area where the commodity is to be produced.
Occasionally lug boxes or baskets are used. If it is necessary to hold beets for canning, they should be stored in slatted bins in a cool, well ventilated warehouse. Beets should not be piled too high. Optimum storage temperature is between 32-40 " F (0-4 " C ). The relative humidity should be high to prevent excessive moisture losses with resultant softening and shrinkage. Under proper conditions they may be stored for several months. Cleaning and Washing Beets are usually first run through a dry reel in order to remove as much adhering dirt as possible; they should then be washed.
Or 7. 7 kg/378 L of water) brine solution is added to fill the can. Sugar is not generally used in brine for carrots. S. 036% calcium to canned carrots for the purpose of firming. Addition in the form of standard salt tablets containing 20% calcium chloride, or in granulated form, improves texture, drained weight, and brightness of color. Exhausting It is desirable to exhaust even the smaller sized cans and is necessary to exhaust the larger sized cans. Exhaust should be sufficient to insure 150 " F (66 · C ) throughout the contents o f the can.