A Complete Course in Canning and Related Processes, by Susan Featherstone

By Susan Featherstone

A whole path in Canning and similar methods: quantity three, Processing techniques for Canned meals items, Fourteenth Edition

offers a whole path in canning and is a vital advisor to canning and similar techniques.

Professionals and scholars within the canning have benefited from successive versions of the ebook for over a hundred years. This significant new version keeps that recognition, with commonly revised and improved insurance.

The book's three-title set is designed to hide all making plans, processing, garage, and quality controls stages undertaken by means of the canning in a close, but available model.

Major adjustments for the recent version contain new chapters on rules and labeling that distinction the placement in several areas all over the world, up to date details on boxes for canned meals, and new info on validation and optimization of canning approaches, between many different topics.

  • Extensively revised and extended assurance within the box of meals canning
  • Designed to hide all making plans, processing, garage, and qc levels undertaken by way of the canning in an in depth, but available fashion
  • Examines the canning of assorted vegatables and fruits, as well as meat, milk, fish, and composite products
  • Updated to hide the canning of prepared nutrition, dog food, and UHT milk

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Extra info for A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 3 Processing Procedures for Canned Food Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Example text

In some countries the addition of up to stannous chloride (20 ppm) and citric acid is permitted to control this discolouration. Both can best be dispensed in the form of a combination salt tablet. In areas of exposed tinplate in lacquered cans, formation of black iron sulphide in the brine and on the walls of the container can occur. 3). The dry seed and the unripe fruit are both referred to as beans. Several types of beans are used for canning. Some are round, others flat, and still others in-between.

5 size No. 7 mm Canning of vegetables13 the beans somewhat and makes them pliable so that a properly filled can may be obtained. Overblanching may cause a slimy softness to the surface of the beans and contribute to excessive fine particles in the liquor. The blanching should be as short as possible—just long enough to let the beans bend without breaking. Beans are most commonly blanched in continuous reel-type blanchers, such as those used for peas. The best temperature for blanching to prevent sloughing of the skins is 77–82 °C (170–180 °F).

Process Times and Temperatures in Still Retort. Beans are processed both to sterilize and cook them. The following processes consider only the matter of sterilisation. It will be found with more mature beans that processes greatly in excess of those listed may be desirable to bring out the full flavour. These processes give good guidelines for processing, but should always be verified by a competent thermal process authority for individual products and recipes. The maximum fill weights listed for some of the products may not be suitable for all operations.

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