By D L Downing
The thirteenth version of an entire direction in canning is prepared for distribution for these attracted to the canning, glass packing, and aseptic processing industries. This e-book has been absolutely revised and up to date via Dr Donald Downing.
The books are a technical reference and textbooks for college kids of nutrition expertise; meals plant managers; product study and improvement experts; nutrients apparatus brands and salesmen; agents; and foodstuff providers. the 3 books comprise a complete of over 1650 pages.
Dr Donald Downing, Professor of foodstuff processing, long island Agricultural test Station, Cornell college, Geneva, manhattan, has introduced jointly many topics, heretofore unpublished, as a unit. the target was once to make the books so accomplished that they conceal all levels of processing and so whole that they can be used as textbooks in meals expertise classes, in addition to reference manuals and guideline books for all of the nutrition processing undefined, lay contributors, in addition to the pro nutrients technologist.
This new version has been absolutely revised and accelerated over prior versions, having new sections, new items and strategies, and covers topics from making a marketing strategy and making plans a foodstuff processing operation, via processing and into the warehousing of the completed product
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Extra info for A Complete Course in Canning and Related Processes. Processing Procedures for Canned Food Products
It is always advisable to always exhaust the No. 2l/2 and No. 10 size cans. The temperature of the exhaust should be between 180-190'F (82-88'C) and should be long enough to secure an average temperature of 150°F(66'C) at the center of the can. Closing The larger sizes of cans may be canned without exhausting by employing a steam-flow closure combined with careful control of the can fill to obtain a headspace of at least 5 / 1 ~ in. 9 mm). There should be no delay between the can closingand processing operation, particularly when cans are exhausted.
70'F (21'C) - 45 min. @ 250'F (121'C) Initial Temp. 140'F (60'C) - 40 min. @ 250'F (121°C) The weight of cabbage filled into No. 2'/2 cans should not exceed 17 oz. (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. CANNING OF VEGETABLES 43 CARROTS Canned carrots are Mucred by USDA Standadfor Gmda and by FDA Standad Oflahtity 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.
Raw Product The raw product should be selected so as to eliminate broken pieces as much as possible. It is also preferable to pick out heads of uniform size for packing in the same size cans. Contact the local Agricultural Extension Agent, other agricultural authorities, or a seed company on varieties best suited for canningin the specific area where the commodity is to be produced. Preparation First the heads are well washed in water. /gal. 78 L) of blanching water. The use of citric acid gives a whiter product.
A Complete Course in Canning and Related Processes. Processing Procedures for Canned Food Products by D L Downing