A Complete Course in Canning and Related Processes
A Complete Course in Canning and Related Processes

Author: Susan Featherstone

Publisher: Woodhead Publishing

Published: 2015-02-07

Total Pages: 395

ISBN-13: 0857096850

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A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics. - Continues the tradition of the series that has educated professionals and students for over 100 years - Covers all aspects of the canning process, including planning, processing, storage, and control - Analyzes worldwide food regulations, standards, and food labeling - Incorporates processing operations, plant location, and sanitation

A Complete Course in Canning and Related Processes
A Complete Course in Canning and Related Processes

Author: Susan Featherstone

Publisher: Woodhead Publishing

Published: 2015-09-10

Total Pages: 534

ISBN-13: 0857096877

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A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics. - Extensively revised and expanded coverage in the field of food canning - Designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion - Examines the canning of various fruits and vegetables, in addition to meat, milk, fish, and composite products - Updated to cover the canning of ready meals, pet food, and UHT milk

Food in Jars
Food in Jars

Author: Marisa McClellan

Publisher: Running PressBook Pub

Published: 2012-05-22

Total Pages: 242

ISBN-13: 0762441437

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A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.

Mixes in a Jar
Mixes in a Jar

Author: Renee Pottle

Publisher:

Published: 2021-08-20

Total Pages:

ISBN-13: 9781948734219

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Recipe book for dry ingredients assembled and stored for quick meals in the future.

Take One Can
Take One Can

Author: Lola Milne

Publisher: Kyle Books

Published: 2020-03-03

Total Pages: 0

ISBN-13: 9780857837189

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Our kitchen cupboards are full of cans - tomatoes, chickpeas, tuna, kidney beans, sardines, sweetcorn, even figs - that often are used as an addition to a recipe but never the main ingredient. Take One Can is a celebration of canned ingredients, offering 80 recipes that take one can and make it the focus of the meal. Arranged to showcase the range of canned ingredients available, the chapters begin with the staple that is Beans and Pulses, followed by Tomatoes and Vegetables, which play a central role in countless dishes, then Fish, and finally Fruit and Sweet Cans. The last chapter offers a few tasty accompaniments to eat alongside your meal. Lola's creative but simple recipes, such as jackfruit & red kidney bean chilli, sweetcorn fritters, pumpkin and chocolate loaf and pineapple, coconut & lime upside down cake make the absolute most of ingredients you will already have, topped up with one or two fresh ingredients. Substitutions are also suggested should you not have every ingredient on hand. Save money, be creative and waste less food by looking in your cupboard instead of visiting the supermarket.

Canned
Canned

Author: Anna Zeide

Publisher: Univ of California Press

Published: 2018-03-06

Total Pages: 281

ISBN-13: 0520964756

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2019 James Beard Foundation Book Award winner: Reference, History, and Scholarship A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.