DOCSLIB.ORG

Canning Vegetables Safely

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Canning Vegetables Safely B1159 University of Wisconsin-Extension Cooperative Extension Wisconsin Safe Food Preservation Series Canning Vegetables Safely Barbara H. Ingham ate autumn finds Low-acid foods that would support some pantry the growth of C. botulinum include L shelves stocked meats, milk, eggs, and vegetables with row upon row of such as peas, carrots, corn and home-canned vegeta- potatoes. These low-acid foods bles. High quality home-canned veg- must be processed in a pressure etables can add nutrients and enjoy- canner to destroy any C. botulinum ment to family meals all year long. spores that might be present. For safe food unlikely to spoil, follow Foods with sufficient acid — fruits the directions in this publication for such as apples, peaches and pears — canning vegetables. will not support the growth of C. bot- Acids naturally found in foods can ulinum spores and can be safely help limit or control the growth of processed in a boiling water canner. many disease-causing microorgan- The acidity measure of a food that isms. However, most vegetables divides low acid (pressure canning) contain relatively low amounts of from high acid (boiling water acid.You can only prevent spoilage canning) is a pH of 4.6 (see the pH and possible foodborne illness by chart in the box on page 2). processing canned vegetables at temperatures to destroy harmful bacteria. Over the years, botulism from improperly home-canned foods has received a good deal of public atten- tion. Botulism is a potentially fatal poisoning resulting from consuming food that contains toxins produced by Clostridium botulinum, bacteria widely distributed in soils around the world. In the absence of air and in low-acid foods, the heat-resistant spores of this organism can grow and produce lethal toxins in food. This can happen without any sign of spoilage in the sealed jar. Even a taste of food containing this toxin can be fatal. CANNING VEGETABLES SAFELY 1 To destroy C. botulinum spores, low- A pH number Processing times must be acid foods must be processed at Select high quality measures acidity temperatures higher than the boiling long enough to: I allow heat to penetrate to the vegetables and alkalinity on a point of water (212° F at sea level). For high quality canned products, center of food or the coldest spot scale from 1 to 14. This can only be achieved by sur- use fresh vegetables at the peak of in the jar, and A pH of 7 is neutral. As the pH drops rounding the jars of food with pure eating quality. Ideally, vegetables I below neutral (pH < 7), a food becomes steam under pressure, using a steam reach temperatures needed to commonly grown in home gardens pressure canner. Under pressure, destroy harmful bacteria and bac- increasingly more acidic. As the pH should be canned the same day they water boils at a higher temperature. terial spores. are harvested. If this is not possible, increases from 7 (pH > 7), a food Use pressure canners to process refrigerate the vegetables until you becomes increasingly more basic or low-acid vegetables. Do not use How quickly heat are ready to can them. Refrigeration alkaline. In general, the foods we eat boiling water canners for low-acid penetrates depends on the: will slow the rate of quality loss. have a pH below 7.Very few foods are foods. I size of the jar, and Green beans, peas, sweet corn and alkaline; egg whites are the notable green leafy vegetables can lose A pressure canner is not the same I contents of the jar: exception (pH = 8). as a pressure cooker. Pressure quality very rapidly. Carrots, beets, – ratio of solid to liquid, and Here are some common foods and cookers or pressure saucepans are potatoes or winter squash can be used to rapidly cook meats, vegeta- – kind and size of food pieces. stored for a relatively long time their pH values. bles and other foods for a family Processing methods in this publica- without much quality change. For boiling water canning: meal. But they may not maintain tion take these factors into account pH 3.0 to 4.0—apples, berries, cherries, adequate pressure, and they heat and must be followed precisely to lemons, oranges, peaches, pears; and cool too quickly to ensure safe ensure safe home-canned food. Use pickles food. Do not use pressure cookers or only the jar sizes and packing styles For a list of recom- For boiling water canning or pressure saucepans for home listed for each vegetable. Process for mended vegeta- canning. pressure canning: the full time listed for each veg- bles to plant, etable. Follow directions in the pH 4.0 to 5.0—tomatoes with Pressure canners may have dial request the publi- gauges or weighted gauges. Pressure Vegetable Canning Guide beginning added acid * cation Vegetable Cultivars and Planting is measured in pounds per square on page 15. For pressure canning: inch (psi).When pressure is applied, Guide for Wisconsin Gardens A1653. pH 5.0 to 6.0—carrots, beans, onions, water boils at a high temperature. Other helpful information can be peppers, potatoes, squash; most Food can be processed in a pressure found in Disease-Resistant Vegetables meats canner quickly and safely at these for the Home Garden A3110 and pH 6.0 to 7.0—corn, mushrooms, high temperatures. For home Harvesting Vegetables from the Home canning, use pressure canners that peas; chicken Garden A2727.These are available maintain pressures up to 15 psi. from your county UW-Extension office or the address on the back page. * Tested recipes for canning tomatoes can be found in Tomatoes Tart and Tasty B2605, available from your county UW-Extension office or Cooperative Extension Publications at the address on the back page. 2 Wisconsin Safe Food Preservation Series CANNING VEGETABLES SAFELY 3 Canning vegetables uniform size pieces. Specific sugges- Do not add butter or fat to home- Filling jars tions are stated in the Vegetable canned products unless specifically Use standard canning jars free of Preparing vegetables Canning Guide beginning on page 15. allowed in a recipe tested for safety. cracks or chips. Do not reuse com- Adding butter or other fats to home- Wash all vegetables thoroughly mercial mayonnaise jars for process- canned food may slow the rate of under running water or through Optional ingredients ing in pressure canners, since the risk heat transfer, and result in an unsafe several changes of water. Lift the veg- Pickling or canning salt can be of breakage is great.Wash and rinse product. etables out of the water to drain so added to canned vegetables to the jars.You do not need to sterilize that dirt washed off will not settle enhance flavor. However, you can Do not thicken, add rice, barley or jars before filling when pressure back on the food.Trim or peel as omit or use less salt without risking pasta to canned vegetables. These canning. needed, depending on the veg- spoilage in low-acid vegetables. starchy ingredients absorb liquid Do not use jars larger than 1 quart etable. Spices or herbs may be added in during processing, and slow the way because safe process times are not the vegetables heat. Under-process- To limit nutrient loss: If directions small amounts before processing. available for larger jars. For some ing and unsafe food could result. call for cutting up vegetables for Heat treatments in this publication vegetables, even quart jars are not canning, do so just before you are are sufficient to render these addi- recommended for the same reason. ready to pack them into jars. Cut into tions safe. For high quality Check the Vegetable Canning Guide for recommended jar sizes for each canned products, product. If you use 11⁄2 pint jars, use use fresh vegeta- the process time for quarts. The yield of canned product from different vegetables varies greatly.The chart bles at the peak of below will help you estimate the amount of canned food you can get from each Vegetables may be packed raw or eating quality. Ideally, vegetables vegetable.Weights per bushel or crate are approximate. preheated and packed hot, as indi- commonly grown in home gardens cated in the guide. A few vegetables Yields for canned vegetables should be canned the same day they should be hot packed only. Pounds for Weight & About how are harvested. If this is not possible, Hot packing usually produces a higher Vegetable 1 quart jar measure many quarts refrigerate the vegetables until you are quality canned product and improves Asparagus 3 30 lbs./crate 10 to 15 ready to can.You may add small shelf life because it helps remove Beans, green, wax or Italian 2 30 lbs./bushel 15 to 20 amounts of salt, spices and herbs to trapped air from the food tissues, shrinks food, reduces floating, and Beans, lima (in pods) 4 to 5 30 lbs./bushel 5 to 8 canned vegetables. But do not add 1 increases vacuum in the sealed jars. Beans or peas, dry 3 ⁄4 25 lbs./bushel 6 to 7 butter or fat, or thicken these items Follow instructions for loose- or Beets (without tops) 21⁄2 to 3 52 lbs./bushel 17 to 20 with rice, pasta or starch. tight-pack filling. Some vegetables Carrots (without tops) 21⁄2 to 3 50 lbs./bushel 16 to 20 expand during processing, or will not Corn, sweet (in husks) 4 to 5 35 lbs./bushel 8 to 9 as kernels heat evenly if packed too tightly. Peas, green (in pods) 4 to 5 30 lbs./bushel 6 to 8 Potatoes, white 3 60 lbs./bushel 15 to 20 Spinach or other greens 4 20 lbs./bushel 5 to 8 Squash, winter or pumpkin 2 40 lbs./bushel 16 to 20 4 Wisconsin Safe Food Preservation Series CANNING VEGETABLES SAFELY 5 Use enough liquid — boiling water Follow these steps for successful or cooking liquid — to cover raw- Processing in a Pressure is measured home canning of vegetables: and hot-packed food.
Load more

Recommended publications
  • Vegetables: Preserve & Serve
    Vegetables: Preserve & Serve Processes Summer & Fall 2019 Presented by UCCE Master Food Preserver Program of Central Sierra 311 Fair Lane, Placerville CA 95667 (530) 621-5502 http://ucanr.edu/mfpcs UC Master Food Preserver Program Mission: To teach research-based practices of safe home food preservation to the residents of California. Funding for Vegetables: Preserve & Serve Processes was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant AM170100XXXXG011. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA. --No endorsement of any product/company listing within this document is intended, nor is criticism implied of similar products/companies not included. --The University of California, Division of Agriculture and Natural Resources (UC ANR) prohibits discrimination against or harassment of any person in any of its programs or activities on the basis of race, color, national origin, religion, sex, gender, gender expression, gender identity, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy or childbirth), physical or mental disability, medical condition (cancer- related or genetic characteristics), genetic information (including family medical history), ancestry, marital status, age, sexual orientation, citizenship, status as a protected veteran or service in the uniformed services (as defined by the Uniformed Services Employment and Reemployment Rights Act of 1994 [USERRA]), as well as state military and naval service. UC ANR policy prohibits retaliation against any employee or person in any of its programs or activities for bringing a complaint of discrimination or harassment. UC ANR policy also prohibits retaliation against a person who assists someone with a complaint of discrimination or harassment, or participates in any manner in an investigation or resolution of a complaint of discrimination or harassment.
    [Show full text]
  • PICKLING RENE KITTLE Safety, Spice and Success
    PICKLING RENE KITTLE safety, spice and success Canning is an art form, combined with both at a temperature of 70-75°F, then processing in a hands-on experience and a scientific knowledge to boiling water bath or storing in the refrigerator. SARA ADLINGTON create a consumable product. Pickling has grown in Fermented foods include kimchi and sauerkraut. popularity in recent years, as have important There are also recipes called “refrigerator pickles” Canning is safety guidelines. or “quick pickles” that are not processed in a boiling water bath or fermented, but stored in the Canning is one of the most recently developed refrigerator. Refrigerator or quick pickles cannot be one of the methods of food preservation. It was first discovered stored safely at room temperature. most recently in the 1790s. The French confectioner, Nicolas Appert, applied the theory of preserving wine to What makes the recipe safe? developed storing foods in a sealed glass bottle. A pressure The acidic medium of the pickling recipes and the retort (canner) was patented in 1851 to can foods at processing time in a boiling water bath are key methods temperatures higher than 212°F. It wasn’t until the aspects to safely preserving pickles and pickled of food 1920s that home canners linked the importance of products. Use only vinegar with 5% acidity or heat killing the bacteria Clostridium botulinum. greater. Check the acidity level on organic vinegar preservation. Clostridium botulinum in canned and pickled varieties. White vinegar is preferable for food light in foods may cause botulism, a deadly form of food color, such as fruits and cauliflower.
    [Show full text]
  • How the Butchers of South Ninth Street Created the Italian Market
    REIMAGINING THE BUTCHER BLOCK: HOW THE BUTCHERS OF SOUTH NINTH STREET CREATED THE ITALIAN MARKET A Thesis Submitted to the Temple University Graduate Board In Partial Fulfillment of the Requirements for the Degree MASTER OF ARTS by Ruby Goodall May 2012 Thesis Approvals: Bryant Simon, Thesis Advisor, Department of History Lila Berman, Department of History ABSTRACT This paper explores the development of authentic place through the story of Philadelphia’s South Ninth Street Market butchers, and how they consciously highlighted their Italian immigrant heritage to respond to the changing postwar environment. Excellent sociological and historical studies of authenticity as a marketing tool have been written in the past decade, but have primarily focused on city development, corporate business models, and the consumer’s search for authenticity. In this thesis, the main players are small businessmen – local butcher shop owners – and we look at their use of the history and heritage of their shops and neighborhood to strengthen their businesses and preserve their curb market. Between 1945 and 1975 these men transformed their businesses from routine neighborhood butcher shops into embodiments of a culinary community heritage. Focusing on these butcher shops illuminates the role that taste and food – and in this case, particularly meat – plays in linking the present with the past. Looking at newspaper articles featuring detailed descriptions and interviews of the mid-century market, and from the physical presence of the shops, this paper asks, what has changed? How did the market go from a grimy, everyday curb market to a tourist destination in just a few decades? And how have the butchers turn themselves into the historic heart of South Philadelphia? By answering these questions, we will be able to understand how the market’s butchers championed their own authenticity and in doing so, remade the identity of the market.
    [Show full text]
  • Quickle Pickle
    ACTIVITIES RANGERS Quickle pickle Skills For My Future What you’ll need: 1 What foods have you eaten today? Per batch of pickle: What was fresh and what was preserved? • About a quarter of a cucumber Preserved means that it will be edible much 45 minutes • Other vegetables to pickle (optional) longer than fresh food. Archaeologists even • Rice vinegar or pickling vinegar, 6 tbsp found jam from Ancient Egypt that you • Sugar, 1 tbsp could still eat on your toast now! Jump • Salt, pinch straight in • Soy sauce, dash 2 Look at the preserving foods list. Can you • Spices (optional) name a food that is preserved using each of • Coriander (optional) the methods? Have you tried any of these • Rice cakes (or something to serve methods before? the pickle on) • Sharp knives 3 It’s time to have a go at preserving Knife safety • Measuring spoons your own food. You’re going to test out • When cutting, • Spoon a method that has been around since direct the knife • Bowl 2300BC – pickling. Follow the recipe away from you. • Preserved foods to try (optional – below to create a quick pickle. You can • Always use see the list of methods for preserving create one each, or split into groups. a cutting or for inspiration) chopping board. Recipe • Hold on firmly to Note to leader Scrape out the middle of the cucumber with what you’re cutting. Check girls’ allergies and dietary a spoon then slice it thinly. If you’re using • Make sure your requirements and plan accordingly. other vegetables too, make sure they’re fingers are away cut finely.
    [Show full text]
  • Stylid Fresh Food |
    LLightingighting StyliD Fresh Food – Bring your food produce to life StyliD Fresh Food Retailers are increasingly having to contend with rising energy prices. At the same time, they need to retain high-quality lighting to catch the customer’s eye, as well as flexibility in architectural integration. Food retailers generally want superior light sources that illuminate their fresh food counters in the freshest way possible, making food appealing while keeping the light ambiance attractive and welcoming. When a warm light ambiance is preferred, Fresh Food Champagne is the perfect LED solution to light fruit, vegetables, cheese, bread and pastries. Fresh Food Rose is a perfect warm-light solution for meat counters, enhancing the redness of meat but also slowing down the discoloration of sliced meat. When a brighter or more natural light ambiance is preferred, Fresh Food Authentic White is recommended for fruits, vegetables, cheeses, bread and pastries. Fresh Food Meat creates the best light setting for meat enhancement in a cooler ambiance. Benefits • Fresh Food Champagne offers a nice warm ambiance while enhancing the color of fruit, vegetables, cheese and bread • Fresh Food Meat offers a cooler natural light setting while enhancing the redness of meat • Fresh Food Rose creates a warm ambiance while enhancing the redness of meat & slowing down sliced meat discoloration Features • High color rendering • Special spectrums tailored to the specific requirements of fresh food counters • DALI dimming to adjust the light exactly to the desired
    [Show full text]
  • FRESH Food Stores - Approved! Overview
    Projects & Proposals > Citywide > FRESH FRESH Food Stores - Approved! Overview Updates Update December 9, 2009: On December 9, 2009 the City Council adopted the FRESH Food Stores text amendment with modifications. The zoning text amendment is now in effect. View the text amendment adopted on December 9, 2009. Download the FRESH Food Store symbol: in pdf format. Read Mayor Bloomberg’s FRESH Announcement. Program Description A 2008 study by the New York City Departments of Health and Mental Hygiene (DOHMH), City Planning (DCP) and the New York City Economic Development Corporation (NYCEDC) found that many low- and moderate-income neighborhoods across the City are underserved by grocery stores offering a full line of grocery products, including fresh fruits and vegetables, fresh meats, dairy and other food and nonfood products. The Food Retail Expansion to Support Health, or FRESH, program will facilitate the development of stores selling a full range of food products with an emphasis on fresh fruits and vegetables, meats and other perishable goods. The proposed action will provide zoning incentives for neighborhood grocery stores to locate in some of the View the slide show presentation most underserved neighborhoods in the City with primarily pedestrian-oriented, local shopping districts. These areas encompass portions of Community Districts 9-12 in the Borough of Manhattan, portions of Community Districts 1-7 in the Borough of the Bronx, portions of Community Districts 3, 4, 5, 8, 9, 16 and 17 in the Borough of Brooklyn and the Special Downtown Jamaica District in Queens. In addition, financial incentives through the EDC will be targeted toward the development of grocery stores and supermarkets in the FRESH program areas and other underserved areas in all five boroughs.
    [Show full text]
  • Live Well: Keeping Fruits & Vegetables Fresh Fact Sheet
    LiVe Well FACT SHEET FOR PATIENTS AND FAMILIES Keeping Fruits & Vegetables Fresh Bringing home fruits and vegetables is the first step to eating enough of them. But keeping them fresh until you can eat them isn’t always easy. In fact, Americans throw out about one-fourth of the fruits and vegetables we bring home! Post this handout on your fridge to help your remember how to make fruits and vegetables last longer. Bring them home quickly Washing and cutting When you buy fruits and vegetables, get them home as • Wash fruits and most vegetables right before you soon as possible. eat them. Washing removes some of their natural preservatives, so they’ll last longer if they’re not • When shopping, make the grocery store your last stop so washed. Packaged fruits and vegetables labeled “ready fruits and vegetables won’t be warming up in your car as to eat” or “washed” don’t need to be washed again. long. At farmers markets, arrive soon after they open, so your food won’t be warming in the sun all morning. • Once fruits and vegetables have been cut, peeled, or cooked, refrigerate within 2 hours. As soon as • Keep an insulated bag in the car during warm you cut into the food, germs can grow faster. months so you can keep your fruits and vegetables cool. – Foods most likely to become unsafe when cut up • Don’t buy more than you can eat. Fresh food looks are melons, tomatoes, and leafy greens. so good that it’s tempting to buy a lot.
    [Show full text]
  • Drying Foods at Home
    Home Drying of Food Charlotte P. Brennand, Extension Food Science Specialist August 1994 (FN-330) Table of Contents Page Drying of Food at Home ................................................1 How Does Drying Preserve Food? ...................................1 Nutritional Value of Dried Fruits and Vegetables ........................1 Yields ........................................................1 Guides for Success in Drying .............................................2 Selecting the Right Product ........................................2 Speed and Enzymatic Changes ......................................2 Temperature ....................................................2 Circulation of Air ...............................................2 Methods of Drying ....................................................3 Sun Drying .....................................................3 Air Drying .....................................................4 Dehydrators ....................................................4 Oven Drying ...................................................4 Pretreatment of Fruits and Vegetables ......................................5 Blanching ......................................................5 Sulfur Treatments ...............................................6 Ascorbic Acid ..................................................9 Other Treatments ...............................................9 Procedures for Products ................................................10 Vegetables ...................................................10
    [Show full text]
  • Be a Food Explorer Grade Level: 3
    Be a Food Explorer Grade Level: 3 Approximate Length of Activity: One class period Objective Teacher 1. Introduce students to different fruits and vegetables. 2. Promote the consumption of fruits and vegetables. 3. Explain the origins of some fruits and vegetables. Students 1. Try a variety of unfamiliar fruits and vegetables. 2. Research their origins and develop recipes. Michigan Content Standards: (Health) Strand 1-Standard 1-1.1 Background Most of the foods we eat have traveled all around the world. Bread is made from wheat, which originated in the Middle East. The meat in our hamburgers is from beef animals, which came to us from South Asia, the Middle East and Europe. French fries are made from potatoes, which are native to Central America, along with tomatoes. Lettuce comes from Europe, oranges from China and apples from Eastern Europe. Some of the fruits and vegetables we eat today that are native to the Americas are corn, beans, sweet potatoes, peppers, squash, pumpkins, Jerusalem Artichokes, sunflower seeds, and pecans. Potatoes, peanuts and tomatoes got their start in South America and made their way back to North America. Explorers from the 1500s introduced many new foods to other parts of the world. Valuable spices were among the riches sought by explorers when they sailed from their countries to new worlds, risking their lives and fortunes. Spices were important because there was no refrigeration in the 1500s, and fresh meat spoiled quickly. Strong spices covered the flavor of slightly rotten food. Some spices, like rosemary and cinnamon, helped preserve food. Spices also covered unpleasant smells in unsanitary times and were used to embalm dead bodies.
    [Show full text]
  • What's in a Meal? As Consistent with the Dietary Guidelines for Americans
    Historic, Arcliive Document Do not assume content reflects current scientific l^nowledge, policies, or practices. V } t A Resource Manual for Providing Nutritious Meals in the Child and Adult Care Food Program USDA's Dietary Guidance Working Group and DHHS's Committee on Dietary Guidance have approved What's in a Meal? as consistent with the Dietary Guidelines for Americans. United States Department of Agriculture Food and Nutrition Service Midwest Region Special Nutrition Programs 77 West Jackson Boulevard, 20th Floor Chicago, Illinois 60604 Reproduced by the National Food Service Management Institute with approval of USDA-MWRO Fourth Edition, August 2003 Third Edition, January 1999 Second Edition, July 1996 February 1994 The Child Nutrition Programs are open to all eligible children and adults regardless of race, color, national origin, sex, age or handicap. Any person who believes he or she has been discriminated against in any USDA-related activity should write immediately to the Secretary of Agriculture, Washington, DC 20250. USDA ^ed States March 1,2004 Department of Agriculture Food and Errata Sheet for Fourth Edition, August 2003 "What's In a Meal" Nutrition Service Midwest Region 77 W.Jackson Blvd. NFSMI reproduces and distributes the "What's In a Meal" pubHcation that is 20*^ Floor written by the Midwest Regional Office. Please use this errata Chicago, IL USDA/FNS 60604-3591 sheet to update your publication. 1) Page VIII-28 Kiwi fruit comment will read: About six % -inch slices equals % cup serving. 2) Page VIII-52 Breast milk comment will read: Breast milk is a creditable meal component for infants birth through 1 1 months.
    [Show full text]
  • SAFE FOOD HANDLING for BUTCHERS // Foreword // SAFE FOOD HANDLING for BUTCHERS
    SAFE FOOD HANDLING FOR BUTCHERS // Foreword // SAFE FOOD HANDLING FOR BUTCHERS FOREWORD In January 2006, European changes to food hygiene legislation required that all food businesses, including butchers, apply food safety management procedures based on the principles of Hazard Analysis and Critical Control Points [HACCP] to their businesses. To assist business, Environmental Health Officers and the Food Standards Agency along with consultation from the butchers sector, worked together to produce this guide, ‘Safe Food Handling for Butchers’. This is based on an original HACCP Guide for Butchers developed in 2001 by Southern Group Environmental Health Committee. The Chief Environmental Health Officers Group would like to record their gratitude to members of the ‘Safe Food Handling for Butchers Review Group’ for their commitment, time, expertise and support given to the development of this guide. Members of the Group are listed overleaf. We believe that the guidance within these pages will assist butchers, not only in building on existing good practice, but also in complying with food hygiene legislation. We are confident that this Safe Food Handling for Butchers will prove a valuable resource to all of us committed to the very important issue of raising food safety standards and protecting consumers. Barny Heywood Chair, Chief Environmental Health Officers Group Northern Ireland June 2012 SAFE FOOD HANDLING FOR BUTCHERS // Foreward // Safe Food Handling for Butchers Consultative Group Martina McNulty Southern Group Environmental Health Committee Paula O’Neill Southern Group Environmental Health Committee Sinead Murphy Southern Group Environmental Health Committee Dr Susanne Boyd FSANI Kathryn Baker FSANI Julie McKinstry-Harvey FSANI Gail Robinson Western Group Environmental Health Service Marcella Kinsella Western Group Environmental Health Service Ethna Moore Dungannon & South Tyrone Borough Council Alexis Bloomfield Coleraine Borough Council David Smiley Down District Council Gareth Houston Belfast City Council Note 1.
    [Show full text]
  • Handbook of Food Preservation Second Edition CRC DK3871 Fm.Qxd 6/14/2007 18:12 Page Ii
    CRC_DK3871_fm.qxd 6/14/2007 18:12 Page i Handbook of Food Preservation Second Edition CRC_DK3871_fm.qxd 6/14/2007 18:12 Page ii FOOD SCIENCE AND TECHNOLOGY Editorial Advisory Board Gustavo V. Barbosa-Cánovas Washington State University−Pullman P. Michael Davidson University of Tennessee−Knoxville Mark Dreher McNeil Nutritionals, New Brunswick, NJ Richard W. Hartel University of Wisconsin−Madison Lekh R. Juneja Taiyo Kagaku Company, Japan Marcus Karel Massachusetts Institute of Technology Ronald G. Labbe University of Massachusetts−Amherst Daryl B. Lund University of Wisconsin−Madison David B. Min The Ohio State University Leo M. L. Nollet Hogeschool Gent, Belgium Seppo Salminen University of Turku, Finland John H. Thorngate III Allied Domecq Technical Services, Napa, CA Pieter Walstra Wageningen University, The Netherlands John R. Whitaker University of California−Davis Rickey Y. Yada University of Guelph, Canada CRC_DK3871_fm.qxd 6/14/2007 18:12 Page iii Handbook of Food Preservation Second Edition edited by M. Shafiur Rahman Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC_DK3871_fm.qxd 6/14/2007 18:12 Page iv CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2007 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-10: 1-57444-606-1 (Hardcover) International Standard Book Number-13: 978-1-57444-606-7 (Hardcover) This book contains information obtained from authentic and highly regarded sources.
    [Show full text]