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| Author | : David Anderson |
| Publisher | : |
| Total Pages | : |
| Release | : 2021-03 |
| Genre | : |
| ISBN | : 9780937774274 |
This book is the textbook used for Better Process Control Schools, a food safety training required by federal regulators for manufacturers of low-acid and acidified foods.
| Author | : GMA Science and Education Foundation |
| Publisher | : |
| Total Pages | : |
| Release | : 2015-06-01 |
| Genre | : |
| ISBN | : 9780937774236 |
An excellent reference for food processors, Canned Foods is recognized by FDA and USDA as the required textbook for all approved Better Process Control Schools. Covers GMP regulations for thermally processed low-acid and acidified canned foods. This comprehensive guide also includes food container handling, food plant sanitation, recordkeeping, aseptic processing, and container closure evaluation.
| Author | : Anna Zeide |
| Publisher | : Univ of California Press |
| Total Pages | : 281 |
| Release | : 2018-03-06 |
| Genre | : Cooking |
| ISBN | : 0520964756 |
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.
| Author | : Marisa McClellan |
| Publisher | : Running PressBook Pub |
| Total Pages | : 242 |
| Release | : 2012-05-22 |
| Genre | : Cooking |
| ISBN | : 0762441437 |
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.
| Author | : William George Savage |
| Publisher | : CUP Archive |
| Total Pages | : 166 |
| Release | : 1923 |
| Genre | : Canned foods |
| ISBN | : |
| Author | : Lola Milne |
| Publisher | : Kyle Books |
| Total Pages | : 0 |
| Release | : 2020-03-03 |
| Genre | : Cooking |
| ISBN | : 9780857837189 |
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.
| Author | : United States. Bureau of Foreign and Domestic Commerce |
| Publisher | : |
| Total Pages | : 454 |
| Release | : 1917 |
| Genre | : Canned foods industry |
| ISBN | : |
| Author | : Florence R. Corbett |
| Publisher | : |
| Total Pages | : 24 |
| Release | : 1913 |
| Genre | : Canning and preserving |
| ISBN | : |
| Author | : John Adams Lee |
| Publisher | : |
| Total Pages | : 252 |
| Release | : 1914 |
| Genre | : Canned foods |
| ISBN | : |
| Author | : Susan Featherstone |
| Publisher | : Woodhead Publishing |
| Total Pages | : 395 |
| Release | : 2015-02-07 |
| Genre | : Technology & Engineering |
| ISBN | : 0857096850 |
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
