By Donald L. Downing
The thirteenth variation of a whole direction 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 through Dr Donald Downing. The books are a technical reference and textbooks for college kids of nutrition expertise; meals plant managers; product learn and improvement experts; nutrients gear brands and salesmen; agents; and meals providers. the 3 books include a complete of over 1650 pages. Dr Donald Downing, Professor of nutrition processing, long island Agricultural scan Station, Cornell collage, Geneva, big apple, has introduced jointly many topics, heretofore unpublished, as a unit. the target was once to make the books so accomplished that they hide all levels of processing and so whole that they can be used as textbooks in meals know-how classes, in addition to reference manuals and guideline books for the entire nutrients processing undefined, lay participants, in addition to the pro nutrition technologist. This new version has been completely revised and extended over prior variants, having new sections, new items and strategies, 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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Additional resources for A Complete Course in Canning and Related Processes: Fundamental Information on Canning (vol. 3)
Over-blanching 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 170- 180 • F (77-82 " C). Holding time varies with the maturity and size of the beans For smaller beans , two to three minutes is sufficient; for larger sizes three to five minutes is recommended.
5% brine is added and the cans exhausted to obtain a temperature of 150 ' F (66 ' C) throughout the contents of the can . nature of the treatment. A Soup Stock Soup stock of celery cuts is not blanched but filled closely and a hot brine added. An eight minute exhaust should be given for No. 1 0 cans. Process Times and Temperatures in Still Retorts<•)(b) The following processes are recommended: TABLE 1 . 1 7 CELERY CUTS<•l No. 2 - 307x409 & smaller Initial Temp. 70 ' F (2 l ' C) - 28 min. @ 240' F (12l ' C) Initial Temp.
Maximum Fill Ws:ight oz. I:1Q[t Itmps:[atuo: 240 °F 245 °F 250 °F ( 1 1 6°C) ( 1 1 8°C) ( 1 2 1 °C) 41 40 38 35 34 33 31 28 29 28 26 23 CANNING OF VEGETABLFS 41 (a) These proceues are subject 10 change as further information becomes available. For latest recom· mended proceues, proceues in other sterilization system� or in other containen consult with a competent thermal process authority or the National Food Proccsson Assoc iation. (b) The maximum fiU weighu lilted with these processes may not be suitable for some operations.
A Complete Course in Canning and Related Processes: Fundamental Information on Canning (vol. 3) by Donald L. Downing