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 booklet has been absolutely revised and up-to-date by way of Dr Donald Downing. The books are a technical reference and textbooks for college students of nutrition expertise; nutrients plant managers; product examine and improvement experts; meals apparatus brands and salesmen; agents; and foodstuff providers. the 3 books comprise a complete of over 1650 pages. Dr Donald Downing, Professor of nutrients processing, long island Agricultural scan Station, Cornell collage, Geneva, big apple, has introduced jointly many topics, heretofore unpublished, as a unit.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 complete that they disguise all levels of processing and so entire that they can be used as textbooks in foodstuff expertise classes, in addition to reference manuals and guide books for the entire nutrition processing undefined, lay participants, in addition to the pro nutrition technologist. This new version has been absolutely revised and elevated over earlier variations, having new sections, new items and techniques, 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 info for A Complete Course in Canning and Related Processes, Volume 3: Fundamental Information on Canning
This is due, no doubt, to the general use of dehydrated, frozen or raw celery rather than canned celery. Operation In preparing the celery for canning, the bunches are broken apart or the bunch cut acrossjust above the base, since grit will remain between the stalks in spite of soaking and washing. The leafy and tough green portions are discarded and the base or heart is trimmed to be packed separately. Celery intended for soup is cut to the desired length. A SMP bean cutter serves this purpose well.
These fragments are sometimes canned separately as a special “Smallcut” pack. Beans to be canned as French style are cut after being blanched. If beans were cut in this manner before being blanched, an objectionable amount of small cut pieces and dislodged bean seeds from the slit pods would accumulate in the blancher. 26 PROCESSING PROCEDURES FOR CANNED FOOD PRODUCTS Blanching Before blanching, the beans should be thoroughly washed in cold water to remove all dirt and dust. Blanchingis one of the important steps in the successful canning of beans.
Process in Still Retorts Broccoli is almost always canned in the No. 2 cylinder (307 x 607) can which requires a process of 30 minutes at 240°F (116°C)with an initial temperature of 140'F (60'C). The cans should stand upright in the crates to promote heat penetration. A thorough exhaust is necessary to remove as much of the entrapped air as possible. Eight minutes is frequently used. Formerly, processes less than those recommended here were used but resulted in some spoilage. 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.
A Complete Course in Canning and Related Processes, Volume 3: Fundamental Information on Canning by D L Downing