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Author: David Anderson Publisher: ISBN: 9780937774274 Category : Languages : en Pages :
Book Description
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: David Anderson Publisher: ISBN: 9780937774274 Category : Languages : en Pages :
Book Description
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: ISBN: 9780937774236 Category : Languages : en Pages :
Book Description
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 ISBN: 0520964756 Category : History Languages : en Pages : 264
Book Description
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 ISBN: 0762441437 Category : Cooking Languages : en Pages : 242
Book Description
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: Ball Home Canning Test Kitchen Publisher: Time Inc. Books ISBN: 0848755820 Category : Cooking Languages : en Pages : 472
Book Description
Can it, pickle it, and store it with confidence. If you can boil water, you can make your own delectable jams and jellies, try your hand at fresh-pack pickling, and jar savory sauces. Ball Canning Back to Basics focuses on the building-block techniques and easy, classic recipes every canner should know. The book begins with in-depth information on water bath canning, the equipment you need, and food safety guidance. Each preserving method is thoroughly explained with beginner-friendly tutorials and step-by-step photographs highlighting key steps. Learn to capture the sweet, ripe flavors of your favorite fruits and vegetables with 100 approachable, versatile recipes for the modern pantry. Packed with simple variation ideas for low-sugar and flavor change-ups, and time-tested tips from the most trusted authority in home canning, this handy guide delivers everything you need to successfully master home canning safely and deliciously.
Author: Susan Featherstone Publisher: Woodhead Publishing ISBN: 0857096850 Category : Technology & Engineering Languages : en Pages : 394
Book Description
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
Author: David Anderson
Author: David Anderson
Author: GMA Science and Education Foundation
Author: Anna Zeide
Author: Marisa McClellan
Author: William George Savage
Author: United States. Bureau of Foreign and Domestic Commerce
Author: Ball Home Canning Test Kitchen
Author: Susan Featherstone
Author: Florence R. Corbett
Author: John Adams Lee