SAFETY OF HOME CANNING PROCEDURES FOR LOW-ACID FOODS

ABSTRACT Home canning process safety was evaluated based on heat penetration data obtained in standard pressure saucepans and cookers. Experiments included both recommended procedures and deviations in common practice using glass‐packed green beans and creamed corn. Calculated (general method) F***...

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Veröffentlicht in:	Journal of food science 1978-03, Vol.43 (2), p.439-443
Hauptverfasser:	WALSH, B. H., BATES, R. P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Canning Cookers Deviation Foods Gages Hazards Lethality Safety
Online-Zugang:	Volltext
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