Canned Fruits and Vegetables PDF Download

Author:
Publisher:
ISBN:
Category : Canned fruit
Languages : en
Pages : 520

View

Book Description

Author: Anna Zeide
Publisher: Univ of California Press
ISBN: 0520964756
Category : Cooking
Languages : en
Pages : 281

View

Book Description
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: Sharon Peterson
Publisher:
ISBN: 9780989869706
Category :
Languages : en
Pages :

View

Book Description
Simply Canning - Survival Guide to Safe Home Canning. Do you know the most important information for safe home canning? Do you have the assurance that you won't poison your children? Simply Canning will lead you step by step through the most important safety information. Safety First! If you are a beginning canner and are not sure where to start, Simply Canning is for you. This canning guide is designed to boost your understanding of canning principals and safety, and make your canning a success. Simple Steps Canning Guide is a guide that will: Give you essential information you need for safe, successful and fun home canning. Give you confidence and peace of mind.... we all love peace of mind. What you will learn: Basics - so what is it that processing actually does? Choosing your food and canning methods- Which canning method should you use, and more importantly which ones to NOT use Canners -How to use both Water Bath and Pressure Canners. Equipment - What else do you need? Hand tools, Specialty tools. What is essential and what is just plain handy. The Big Day- Tips to make canning day go smoothly. Preparation is the key to stress-free success. When the job is done. How to check your seals, store your jars and equipment. What to do if you have jars that don't turn out quite right Recipes for both waterbath and pressure canning many basic foods.

Author: United States. Bureau of the Census
Publisher:
ISBN:
Category :
Languages : en
Pages : 120

View

Book Description

Author: Marisa McClellan
Publisher: Running PressBook Pub
ISBN: 0762441437
Category : Cooking
Languages : en
Pages : 242

View

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: Susan Featherstone
Publisher: Woodhead Publishing
ISBN: 0857096850
Category : Technology & Engineering
Languages : en
Pages : 395

View

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: Renee Pottle
Publisher:
ISBN: 9781948734219
Category :
Languages : en
Pages :

View

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

Author: Emily J. H. Contois
Publisher: UNC Press Books
ISBN: 146966075X
Category : Social Science
Languages : en
Pages : 207

View

Book Description
The phrase "dude food" likely brings to mind a range of images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal; crazed sports fans demolishing plates of radioactively hot wings; barbecued or bacon-wrapped . . . anything. But there is much more to the phenomenon of dude food than what's on the plate. Emily J. H. Contois's provocative book begins with the dude himself—a man who retains a degree of masculine privilege but doesn't meet traditional standards of economic and social success or manly self-control. In the Great Recession's aftermath, dude masculinity collided with food producers and marketers desperate to find new customers. The result was a wave of new diet sodas and yogurts marketed with dude-friendly stereotypes, a transformation of food media, and weight loss programs just for guys. In a work brimming with fresh insights about contemporary American food media and culture, Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.

Author: Susan Featherstone
Publisher: Woodhead Publishing
ISBN: 0857096877
Category : Technology & Engineering
Languages : en
Pages : 534

View

Book Description
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

Author: Lola Milne
Publisher: Kyle Books
ISBN: 9780857837189
Category : Cooking
Languages : en
Pages : 0

View

Book Description
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.