By D L Downing
The thirteenth variation of an entire path in canning is prepared for distribution for these attracted to the canning, glass packing, and aseptic processing industries. This booklet has been absolutely revised and up-to-date via Dr Donald Downing. The books are a technical reference and textbooks for college kids of meals know-how; nutrients plant managers; product examine and improvement experts; nutrients apparatus brands and salesmen; agents; and meals providers. the 3 books include a complete of over 1650 pages. Dr Donald Downing, Professor of nutrients processing, long island Agricultural test Station, Cornell collage, Geneva, big apple, has introduced jointly many topics, heretofore unpublished, as a unit. the target used to be to make the books so entire that they conceal all stages of processing and so entire that they can be used as textbooks in nutrients know-how classes, in addition to reference manuals and guide books for all of the nutrients processing undefined, lay members, in addition to the pro nutrients technologist. This re-creation has been absolutely revised and extended over past variations, having new sections, new items and approaches, and covers matters from making a marketing strategy and making plans a meals processing operation, via processing and into the warehousing of the completed product.
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Additional resources for A Complete Course in Canning and Related Processes, Volume 3: Fundamental Information on Canning
If the fill weight critical factor is exceeded for a scheduled process, this constitutes a process deviation that must be evaluated by a competent process authority to determine if a potential health hazard exists. CANNING OF VEGETABLES 45 CARROTS A N D PEAS Canned carrots and peas a n emrend by USDA Stundonisfbr grades. The following is a general outline of the method used in the canning of the mixture of carrots and peas: carrots Use fresh or frozen carrots, prepared in the same manner as for the canning of diced carrots.
Plain cans have been used for this product, although it might be desirable to use the Cenamel can instead of the plain to avoid black discoloration of the interior of the can. For processes in sterilization systems other than still retorts, consult processing conditions with a competent thermal process authority. CABBAGE Canned cabbage is covered by FDA Standard ofldentity. Very firm, small heads are used for canning. The outer coarse leaves and the core are removed. The heads are cut into three to six sections, depending upon the size.
In this way the smaller sized may be kept separate and canned whole and sold at a higher price than the larger sized or the sliced or diced carrots. The smaller sizes up to 3/4 in. 9 cm) in diameter should be separated from the larger sizes. A number of graders are available. Blanching Carrots should be blanched for a short time before they are peeled. Time of the blanch depends upon the size and the general condition of the carrots. From 2 to 4 minutes in water at 190-210'F (88-99'C) is usually sufficient.