A complete course in canning and related processes 14th ed vol 3

A Complete Course in Canning and Related Processes Related titles A Complete Course in Canning and Related Processes, 14th Edition: Volume (ISBN 978-0-85709-678-4) In-pack processed foods 1e (ISBN 978-1-84569-246-9) Improving the thermal processing of foods 1e (ISBN 978-1-85573-730-3) Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 282 A Complete Course in Canning and Related Processes Fourteenth Edition Volume 3: Processing Procedures for Canned Food Products Revised by Susan Featherstone AMSTERDAM • BOSTON • CAMBRIDGE • HEIDELBERG LONDON • NEW YORK • OXFORD • PARIS • SAN DIEGO SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO Woodhead Publishing is an imprint of Elsevier Woodhead Publishing is an imprint of Elsevier 80 High Street, Sawston, Cambridge, CB22 3HJ, UK 225 Wyman Street, Waltham, MA 02451, USA Langford Lane, Kidlington, OX5 1GB, UK Copyright © 2016 Elsevier Ltd All rights reserved No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher Details on how to seek permission, further information about the Publisher’s permissions policies and our arrangements with organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www.elsevier.com/permissions This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein) Notices Knowledge and best practice in this field are constantly changing As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions, or ideas contained in the material herein ISBN: 978-0-85709-679-1 (print) ISBN: 978-0-85709-687-6 (online) ISBN 978-1-78242-500-7 (Three-volume set – print) ISBN 978-1-78242-501-4 (Three-volume set – online) British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library Library of Congress Control Number: 2015935722 For information on all Woodhead Publishing publications visit our website at http://store.elsevier.com/ Disclaimer The recipes and processing conditions provided in this book are guidelines only The authors and publisher cannot be held liable for the quality or acceptability of the products All thermal processes must be assessed and validated by a competent thermal processing specialist before any product is consumed Contents Woodhead Publishing Series in Food Science, Technology and Nutrition xi Preface xxv Introduction xxvii Part One  Fruits, Vegetables, and Pulses 1 Canning of vegetables 1.1 Introduction 1.2 Artichokes 1.3 Asparagus 1.4 Beans, green, and wax 1.5 Beans, lima 1.6 Bean salad or ‘three bean’ salad 1.7 Beetroot/beets 1.8 Cabbage 1.9 Carrots 1.10 Cauliflower 1.11 Corn 1.12 Mixed vegetables 1.13 Mushrooms 1.14 Okra 1.15 Onions 1.16 Peas 1.17 Pimientos 1.18 Potatoes 1.19 Sweet potatoes 1.20 Pumpkins and squash 1.21 Rhubarb 1.22 Spinach 1.23 Succotash 1.24 Turnips Acknowledgments References 3 11 15 18 18 24 25 27 29 40 41 48 49 51 59 62 66 71 74 75 81 82 83 84 Canning of fruit 2.1 Introduction 2.2 Packing media for canned fruit 2.3 Apples 85 85 86 88 viContents 2.4 Apricots 2.5 Bananas 2.6 Blackberries 2.7 Blueberries 2.8 Cherries, red sour pitted 2.9 Cranberries 2.10 Figs 2.11 Fruit cocktail 2.12 Gooseberries 2.13 Grapefruit 2.14 Olives 2.15 Peaches 2.16 Pears 2.17 Pineapple 2.18 Plums 2.19 Prunes, dried 2.20 Strawberries 2.21 Raspberries Acknowledgments References 95 96 98 99 101 102 104 105 108 109 113 116 121 123 127 130 130 132 133 134 Canning of juices, fruit drinks, and water 3.1 Introduction 3.2 HACCP requirement for fruit juices 3.3 General information about packing juices 3.4 Apple juice 3.5 Grape juice 3.6 Grapefruit juice 3.7 Kraut juice 3.8 Lemon juice 3.9 Orange juice 3.10 Pineapple juice 3.11 Fruit nectars 3.12 Beverages that contain fruit or vegetable juice 3.13 Isotonic (electrolyte) drinks 3.14 Bottled and canned water References 135 135 136 138 142 150 154 156 157 158 160 160 163 164 165 167 Canning with pulses and pasta 4.1 Introduction 4.2 Canned beans in tomato sauce or brine 4.3 Red kidney beans 4.4 Dried lima beans 4.5 Hominy 169 169 169 185 187 188 Contentsvii 4.6 Dried peas/processed peas 4.7 Dried field peas 4.8 Chick peas 4.9 Spaghetti References 190 191 194 194 197 Canned tomato products 5.1 Introduction 5.2 Preparing tomatoes for canning 5.3 Whole peeled tomatoes 5.4 Canned stewed tomatoes 5.5 Diced tomatoes 5.6 Tomato purée (pulp) 5.7 Tomato paste 5.8 Tomato juice 5.9 Tomato ketchup (catsup) 5.10 Cocktail ketchups 5.11 Chili sauce Acknowledgments References 199 199 201 203 208 209 211 216 216 222 227 227 228 228 Part Two  Meat, Fish, and Milk 229 Canning of fish and seafood 6.1 Introduction 6.2 Canned fish 6.3 Canned molluscs 6.4 Canned crustaceans References 231 231 232 248 257 265 Canning of meat and poultry 7.1 Introduction 7.2 Sterilised meat products 7.3 Cured meat products—pasteurised 7.4 Poultry products 7.5 Other meat products 7.6 Canned meat-based ready meals Acknowledgments Reference 267 267 268 279 284 294 295 300 300 Canning of milk products 8.1 Introduction 8.2 Evaporated milk (unsweetened) 8.3 Condensed milk (sweetened) Acknowledgments 301 301 301 308 310 viiiContents Part Three  Canning of Preserves and Pickles 311 Jams, jellies, and related products 9.1 Introduction 9.2 Plant equipment 9.3 Fruit 9.4 Fruit juice 9.5 Pectin 9.6 Nutritive carbohydrate sweeteners 9.7 Calculation of fruit and sugar ingredients 9.8 Calculation of yield 9.9 pH and gel formation 9.10 Methods of making jams 9.11 Jelly manufacture 9.12 Precautions to be followed in jam manufacture 9.13 Some problems encountered in the jam industry 9.14 Glass packaging jams and jellies 9.15 Recipes and formulas for jams and jellies 9.16 Dietetic fruit jellies and jams 9.17 Dietetic jelly recipes and formulas 9.18 Fruit butters Acknowledgments 313 313 314 315 316 317 319 320 321 323 324 327 328 333 337 339 344 346 348 349 10 Canning of pickled products 10.1 Introduction 10.2 Heat processing of acidified, low-acid, ‘pickled’ products 10.3 Pickled cucumbers 10.4 Pickled peppers 10.5 Sauerkraut 10.6 Pickled onions 10.7 Pickled beetroot Acknowledgments References 351 351 351 352 361 362 365 367 368 368 11 Mayonnaise and salad dressing products 11.1 Introduction 11.2 Basic principles 11.3 Standards of identity 11.4 Ingredients 11.5 Formulas for mayonnaise and salad dressings 11.6 Manufacture of mayonnaise: batch method 11.7 Manufacture of salad dressing: batch method 11.8 Continuous methods for the manufacture of mayonnaise and salad dressing 11.9 Other operations in manufacturing Acknowledgments 369 369 369 371 372 376 379 380 381 383 384 Contentsix 12 Packing dry or reduced-water-activity products 12.1 Introduction 12.2 Peanuts 12.3 Coffee 12.4 Powdered milk 12.5 Jerky 12.6 Canned fruitcake References 385 385 386 388 389 390 391 392 Part Four  Canning of Composite Products 393 13 Canning of soup 13.1 Introduction 13.2 Soup stock and ingredients 13.3 A selection of recipes 395 395 395 397 14 Manufacture of canned baby foods 14.1 Introduction 14.2 Quality control 14.3 In-plant inspection 14.4 Containers 14.5 Plant sanitation 14.6 Manufacturing Acknowledgments 409 409 409 410 411 412 413 415 15 Canning of salads 15.1 Introduction 15.2 Ingredients 15.3 Dressings for canned salads 15.4 Canned potato salads 15.5 Canned meat salads 15.6 Canned macaroni salad Acknowledgments 417 417 417 417 418 420 420 421 Appendix 423 Glossary 445 Index 481 Glossary479 Viable  Living Viner  Equipment for removing peas, lima beans, and green beans from the vines on which they are harvested In the case of peas and lima beans Viners also remove vegetable from the pod Vinyl chloride  A synthetic plastic used in the manufacture of packaging materials Viscometer  An instrument to measure viscosity Viscosity  The internal friction or resistance to flow of a liquid The constant ratio of shearing stress to rate of shear In liquids for which this ratio is a function of stress, the term ‘apparent viscosity’ is defined as this ratio Vitamin  Vitamins are complex organic compounds, needed in small amounts, which are essential for certain metabolic functions in humans or other animals Vitamins act as catalysts by helping other nutrients perform their functions, See ‘Catalyst’ Vitamin A  A fat-soluble vitamin, essential for vision in dim light Most vitamin A is obtained from the body’s conversion of carotene found in vegetables and fruits Important sources are liver, dark green vegetables, and yellow fruit and vegetables, butter, and margarine Vitamin B complex  Folic acid, niacin, pantothenic acid, pyridoxine, riboflavin, thiamine and biotin The B vitamins are essential in human diets, and occur naturally in meats, wheat, etc Vitamin B-6  See ‘Pyridoxin’ Vitamin B-12  See ‘Cyanocobalamin’ Vitamin C  A water-soluble vitamin Important sources are citrus fruits and juices, broccoli, brussel sprouts, raw cabbage, collards, sweet and green peppers, potatoes, and tomatoes Also called ascorbic acid Vitamin D  Calciferol A fat-soluble vitamin important in the prevention of rickets Important sources are fish liver oil, fortified milk, and egg yolks Vitamin E  α-Tocopherol A fat-soluble vitamin important as a natural anti-oxidant Vegetable oils, especially wheat-germ oils, are important sources Vitamin K  Vitamin necessary for proper blood coagulation to prevent hamorrhages Good sources are green leafy vegetables, pork liver, milk, and eggs Vitelline membrane  The membrane enclosing the egg yolk Vortex washer  Circular tank in which produce is washed by sprays which impart a swirling motion W Washers  Equipment made in a variety of designs for washing produce prior to sizing, grading, trimming and blanching Water activity  A measure of water availability in food for microbial growth The ratio of water vapour pressure of a food to the vapour pressure of pure water under identical conditions of temperature and pressure Water binding  See ‘Bound water’ Waxy maize A variety of corn, the starch content of which consists solely of branched molecules Weak lap The lap is soldered and both parts are together However, strain on this lap, as twisting with the fingers, will cause the solder bond to break Whey  The liquid and its dissolved lactose, minerals, and other minor constituents remaining after milk has been coagulated to separate the curd Curd is made up of casein, most of the fat, and some lactose, water, and minerals from milk WHO Of UN  World Health Organization of the United Nations Winterisation  The process in vegetable oil refining by which the higher melting point glyceride (stearines) are removed from oils by chilling 480Glossary W/O emulsion  Water-in-oils emulsion in which the water is the internal phase and the oil is the external or continuous phase When diluted by the addition of an oil, W/O emulsions retain homogeneity Wrinkle, cover hook  A degree of waviness occurring in the cover hook, acting as an indication of the tightness of the seam Several numerical rating systems are used X Xanthophylls  The yellow-orange pigments found in plant foods such as corn, peaches, and squash Xerophilic  Can grow or survive in a medium very low in humidity Y Yeasts  Micro-organisms classified in the kingdom Fungi They are spherical or more or less elongated cells Most yeasts break down sugars to carbon dioxide and alcohol That process is called fermentation Z Z-value  Z-value is a term used in thermal death time calculations It is the temperature required for one log reduction in the D-value for a specific bacteria Index Note: Page numbers followed by f indicate figures and t indicate tables A Abalone, 248–249 Abrasive peeler, 68 Acidification artichokes, pimientos, 61 sauerkraut, 365 tomato juice, 217–218 tomato ketchup, 223 whole peeled tomatoes, 204 Acidulants, 374 Air impact blanching, 387 Albacore, 243 Antioxidants, 376 Apple juice, 142–150, 143f Apples, 88–94, 88f Applesauce, 93–94 Apricot nectars, 161–162 Apricots (Prunus armeniaca L.), 95–96, 95f, 316f Artichokes (Cynara cardunculus var scolymus), 4–5, 4f Asbestos, 149 Asparagus (Asparagus officinalis L), 5–11, 6f process times and temperatures, 6t, 9t soup, 401–402, 401t B Baby food categories, 409 containers, 411–412 in-plant inspection, 410–411 manufacturing process, 413–415, 413f plant sanitation, 412–413 quality control, 409–410 Bacillus coagulans, 218 Baked apples, 92 Baked beans, 169, 170f Balance tank, evaporated milk, 304 Banana (Musa acuminate), 96–98 Banana pepper, 362 Banana puree, 97–98 Barley soup, 399, 399t Beans blanching, 174 cold soaking, 171–172, 171f, 172t cooling, 177 destoning, 174 discolouration, 177 filling, 174–175, 174t, 175t hot soaking, 172–173 inspection, 174 long blanch method, 173, 173f with pork, 177 soaking, 170–171 thermal processing, 175, 177 tomato sauce, 169, 170, 171t washing, 175 Bean salad, 18 Bean soup, 399, 399t Beef stew, 274–275, 274t, 296, 296t Beef tongue, 273, 273t Beetroot, 18–24, 18f Beetroot pickles, 367–368 Bentonite method, 148 Beta vulgaris, 367–368 Beverages, 163–164 Blackberries, 98–99, 98f Blanching apples, 91 asparagus, beans, 12–13, 174 dried/processed peas, 190 field peas, 192 lima beans, 187 mushrooms, 43 peanuts, 387 pimientos, 61 red kidney beans, 185 spaghetti, 195 spinach, 76 482Index Blending grapefruit juice, 155 orange juice, 159 Blueberries, 99–100, 99f Boiling water process, 220, 221t Boned chicken, 285–290 Boned turkey, 290 Bottled water, 165–166, 166t, 167 Bouillon soup, 397–398, 397t Bread and butter pickles, 359–360 Breakdown process, sweet potatoes, 70–71 Brining clam meat, 251 cucumber pickle, 353 olives, 116 oysters, 256 sardines, 240 spinach, 77 Brush washer, 68 Butters See Fruit butters C Cabbage (Brassica oleracea), 24 Canned hamburgers, 299 Canned water, 167 Capping, 383–384 Carbohydrate sweeteners, 319–320 Carrot (Daucus carota), 25–27, 25f Cauliflower, 27–28, 28f Caustic peeling See Lye peeling Celery cream soup, 402 Cellulose filter aids, 149 Cheese, 194 Chicken a la king, 288t, 292 Chicken and noodles, 292–293, 293t Chicken gumbo soup, 400–401, 400t Chicken in jelly, 288t, 291, 291t Chicken salad, 420t Chicken soup, 400, 400t Chick peas (Cicer arietinum), 194 Chili carne, 299–300, 299t, 300t Chili sauce, 227 Chilled seawater (CSW), 236–237 Chopped ham and eggs, 298–299 Chopped sauerkraut, 362 Citric acid, 204 Clam chowder soup, 407, 407t Clam meat, 249–251, 249t Clam soup, 401, 401t Clarification, evaporated milk, 303–304 Cleaning blueberries, 100 red kidney beans, 185 sweet potatoes, 67 Closing apples, 91 applesauce, 94 dried/processed peas, 190, 191 field peas, 192 lima beans, 188 olives, 116 pears, 122 pineapple, 125 plums, 129 pumpkins, 74 red kidney beans, 186–187 Clupa harengus, 240 Cocktail ketchup/sauce, 227, 228t Codex Alimentarius International Food Standards, bottled drinking water, 166 lemon juice, 157 olives, 114 peaches, 117 pears, 121 raspberries, 132 strawberries, 130–131 tomato paste, 216 Coffee, 388–389 Cold break extracting method, 217 Cold pack fruit, 315 Cold soaking, beans, 171–172, 171f, 172t Colour additives, 376 Concentrated grapefruit juice, 156 Condensed milk can and end sterilisation, 309 condensing/evaporating, 309 cooling and seed lactose addition, 309 filling, 309–310 fresh milk, 308 powdered milk, 308 processing, 310 storage, 310 sucrose, 308 sugar, addition of, 308 Condensed soup asparagus, 402 bean, 399 Index483 bouillon, 398 celery cream, 402 chicken, 400 chicken gumbo, 401 clam chowder, 407 consommé, 398 julienne, 403 macaroni, 403 mulligatawny, 404 ox tail, 404 pea, 404 pea cream, 402 rice, 405 vegetable, 406 vermicelli, 406 Consommé soup, 398, 398t Continuous vacuum treatment process, 91 Controlled atmosphere (CA) cold storage, 89 Cooking applesauce, 93 diced tomatoes, 211 tomato ketchup, 225–226 Cooling apples, 91 applesauce, 94 apricots, 96 asparagus, 10–11 beans, 14, 177 blackberries, 99 blueberries, 100 clam meat, 251 condensed milk, 309 crab meat, 258 cranberries, 103 diced tomatoes, 211 dried/processed peas, 191 evaporated milk, 307 field peas, 192 fruit nectars, 163 grapefruit juice, 156 lima beans, 188 mussels, 253 orange juice, 160 pears, 123 pineapple, 127 pineapple juice, 160 poultry processing, 290 red kidney beans, 187 spaghetti, 196, 197 tomato juice, 220 tomato ketchup, 227 Coring apples, 89 pears, 122 tomatoes, 203 Corn (Zea mays), 29–39, 29f Corned beef, 280–284, 280f, 281f, 282t, 283t, 284t Corned beef hash, 295, 295t Corn sweeteners, 87, 319 Crab meat, 257–258, 258t, 259t, 260t Cranberries (Vaccinium oxycoccus), 102–103 Cream-style corn, 35–39, 37t Crowder peas, 191 Crushed pineapple, 127 Crustaceans crab meat, 257–258, 258t, 259t, 260t lobster, 258–261, 261t shrimp and prawns, 261–265, 263t, 264t, 265t Cucumber pickle brining/curing, 353 cured type, 352 dills, 357–359 exhaust method, 361 fresh-pack type, 352 pasteurisation, 359–361 process sour/sweet relish, 357 sour, 356, 356f sweet, 356–357 vacuum method, 361 Cucumis sativus L See Cucumber pickle Cured ham, 279–280, 280t Curing cucumber pickle, 353 meat, 279–284, 280f, 280t, 281f, 282t, 283t, 284t olives, 115 pork tongues, 273, 274 Curried mutton, 300, 300t Cutting applesauce, 93 asparagus, beans, 12 beets, 20 cream-style corn, 35 whole kernel corn, 31 Cyclone juice, 212 484Index D E Dark meat tuna, 243 Deaeration fruit nectars, 163 grapefruit juice, 155 orange juice, 159 tomato juice, 217 tomato ketchup, 226 Deoiling grapefruit juice, 155 orange juice, 159 Destoning beans, 174 dried/processed peas, 190 field peas, 191 red kidney beans, 185 Dextrose, 319 Diatomite filter aids, 149 Diced tomatoes, 209–211 Dietetic jams, 344–346 Dietetic jellies, 344–348, 347t Dill pickles dill weed, 358 fermented dills, 360 fresh pasteurised dills, 357, 360 genuine dills, 357, 358, 360–361 imitation dills, 358 kosher style fresh dills, 360 Direct addition method, 318 Discolouration applesauce, 94 asparagus, 11 bananas, 97 beans, 177 field peas, 194 kidney beans, 187 sweet potatoes, 69 Dispersion method, 318 Dissolving pectin, 318 Double-vacuum method, 389 Drained weight, 77–78 Dried peas, 190–191 Dried prunes, 130 Dry blanching, 387 Drying, sardines, 240 Dry roasting, 386 Dry sorting, tomatoes, 201 Eggs, 373–374 Electrolyte drinks See Isotonic drinks Emulsifiers, 374 Enzymatic browning, 97 Enzymatic method, 147 Enzyme vacuum infusion method, 112 Evaporated milk, 302f, 303f balance tank, 304 clarification, 303–304 cooling and filling, 307 evaporation system, 304–305 homogenisation, 306–307 milk supply, 301–302 preheating, 304 standardisation, 304–305 sterilisation, 307 storage, 307–308 Excessively green apples, 93 Exhausting blackberries, 99 fruit canning, 85 olives, 116 pickles, 361 plums, 129 southern cultivated blueberries, 100 spinach, 77 sweet potatoes, 69 turnips, 82 whole peeled tomatoes, 204–205, 205t Extraction grapefruit juice, 155 lemon juice, 157 orange juice, 159 F Falling-film evaporators, 309 Fermented dills, 360 Field peas blanching, 192 brining, 192 closing, 192 cooling, 192 destoning, 191 discolouration, 194 filling, 192 inspection, 191 processing times and temperatures, 192, 193t Index485 soaking, 191 varieties, 191 Figs, 104–105, 104f Filling apples, 91 applesauce, 94 apricots, 96 beans, 13, 174–175, 174t, 175t beetroot pickles, 368 blueberries, 100 condensed milk, 309–310 cranberries, 103 dried/processed peas, 190 evaporated milk, 307 field peas, 192 French dressing, 383 fruit butters, 349 fruit nectars, 163 gooseberries, 109 grapefruit, 112 grapefruit juice, 156 kraut juice, 157 lima beans, 188 mayonnaise, 383 meatballs and spaghetti, 298, 298f mussels, 253 olives, 115 onions pickles, 367, 367f orange juice, 159, 160 oysters, 256 peanuts, 387–388 pimientos, 61 pineapple juice, 160 potatoes, 65 poultry processing, 290 pumpkins, 74 raspberries, 133 red kidney beans, 186 salad dressing, 383 spaghetti, 196 spinach, 76–77 strawberries, 131 sweet potatoes, 69 tomato juice, 218–220 turnips, 82 Filter aids, 148 Filtration, 148 apple juice, 148 kraut juice, 156, 157 Finishing applesauce, 94 grapefruit juice, 155 orange juice, 159 Fish fillets, 245, 248f Fish flakes, 245–248, 248t Flash heat method, 148 Flash pasteurisation, 155, 159, 163 Flat-sour spoilage, 218 Food surfactants, 369 Freeze drying, 385 French dressing acidulants, 374 antioxidants, 376 capping, 383–384 colour additives, 376 emulsifiers, 374 FDA definition of, 372 filling, 383 formula, 377t labelling, 384 manufacturing process, 382–383 MSG, 376 preservatives, 375–376 spices and seasonings, 374 stabilisers and thickeners, 374–375 storage, 384 sugars, 374 vegetable oils, 372–373 vinegar, 374 water, 373 Fresh milk, 302, 308 Fresh pasteurised dill pickles, 357, 360 Frozen eggs, 374 Fructose, 319 Fruit butters, 313, 348–349 Fruitcake, 391–392 Fruit canning can specification, 85 exhausting, 85 heat processing, 85 packing media, 86–88 pH, 85, 86t Fruit cocktail, 105–108, 106f Fruit ingredient proportion, calculation of, 348 Fruit nectars, 160–163 Fruit preserves, 313 486Index G Gas flushing peanuts, 388 powdered milk, 390 Gas-packed coffee, 389 Gelatin-tannin method, 147–148 Genuine dill pickles, 357, 358, 360–361 Glass packaging baby food, 411–412 tomato ketchup, 226 Glazed apples, 92 Globe artichoke, 4, Gonyaulax, 252 Gooseberries, 108–109 Grading apples, 89 apricots, 95–96 pears, 122 sweet potatoes, 68 Grapefruit, 109–113, 110f Grapefruit juice, 154–156 Grape juice, 150–154, 151f Green beans (Phaseolus vulgaris), 11, 11f Greengage plums, 128f Groundnuts See Peanuts Gums, 357, 374–375, 382 H Hard seeds, 185 Harvesting blackberries, 98 sweet potatoes, 66 tomatoes, 201 Heat processing, pickles, 351–352 High-fructose corn syrups (HFCSs), 319, 320, 348, 349 High-methoxyl pectins, 318 High temperature short time (HTST) Method, 304 High-vacuum packs, 389 Hominy, 188, 189t Homogenisation evaporated milk, 306–307 tomato juice, 217 Hot break extracting method, 216–217 Hot cherry pepper, 361–362 Hot Fill-Hold-No Process Cool procedure, 220 Hot soaking, beans, 172–173 Hulling, 188 Husking, 30 I Imitation dills, pickles, 358 Infrared peeling, potatoes, 63 Inspection apples, 89 baby food, 410–411 beans, 174 field peas, 191 tomatoes, 201 Irish stew, 275 Isotonic drinks, 164–165, 165t J Jalapeno pepper, 361–362 Jams characteristics, 313 commercial manufacture, 313–314 dietetic jams, 344–346 excessive fruit floating, 335–336 foam/bubbles, 336 fresh fruit, 315, 316f frozen fruit, 315, 316f fruit and sugar ingredients, 320–321 gel formation, 323–324, 324f glass packaging, 337–339, 337f home canning, 313–314 open kettle method, 324–325 pH, 323–324, 324f plant equipment, 314–315 tartness level, 336 vacuum cooking, 325–326 yield calculation, 321–322, 322t Jellied veal, 276, 276t, 277t Jellies characteristics, 313 dietetic jellies, 344–348, 347t foam/bubbles, 336 fruit and sugar ingredients, 320–321 fruit juice, 316–317 glass packaging, 337–339, 337f manufacture, 327–328 plant equipment, 314–315 recipes and formulas, 339–340, 340t, 341t, 342t, 343t, 344t tartness level, 336 Index487 Jerky, 390–391, 390f Julienne soup, 402–403, 402t K Kadota figs, 105t Kidney beans cooling, 187 discolouration, 187 Knife peeling, 109, 110f, 111, 111f Kosher dill pickle, 360 Kraut juice, 156–157 L Labelling, 384 Lacquered can, 388, 391 Lemon juice, 157–158 Light meat tuna, 243 Lima beans (Phaseolus lunatus), 15–17, 16f, 187–188 Liquid sweeteners, 86 Lobster, 258–261, 261t Long blanch method, 173, 173f, 175t Long-cure method, 282, 283, 283t, 284, 284t Low-acid products, 3, 5, 414–415 Low-methoxyl (LM) pectin, 318, 344–345 Low-vacuum packs, 389 Luncheon meats, 268 Luncheon tongue, 272–273, 273t Lye peeling, 110–111, 203, 210 M Macaroni salads, 420–421, 420t, 421t Macaroni soup, 403, 403t Marmalade, 313 Mayonnaise acidulants, 374 antioxidants, 376 batch method, 379–380 capping, 383–384 colour additives, 376 continuous methods, 381–383 eggs, 373–374 emulsifiers, 374 emulsions, 370–371, 370t FDA definition of, 371 filling, 383 labelling, 384 MSG, 376 nonstandardised dressings, 383 preservatives, 375–376 salt, 375 sequestrants, 375 spices and seasonings, 374 stabilisers and thickeners, 374–375 standardised formula, 376t, 377 storage, 384 sugars, 374 surfactants, 369 vegetable oils, 372–373 vinegar, 374 water, 373 Meat equipment, 267 luncheon meats, 268 pasteurisation, 279–284, 280f, 280t, 281f, 282t, 283t, 284t pH, 267 rabbit, 294, 294t ready meals, 292f, 295–300, 295t, 296t, 297f, 297t, 298f, 299t, 300t sterilisation (see Sterilisation) storage, 267 thermal processing, 268 Meatballs, 296–298, 296t, 297f, 297t, 298f Meat salads, 420, 420t Mechanical drying, 385 Mechanically harvested tomatoes, 207 Mechanical vapor recompression (MVR), 306 Mediterranean method, 239 Mixed vegetables, 40–41, 40f Molluscs abalone, 248–249 clam meat, 249–251, 249t mussels, 251–253 oysters, 253–257, 254f, 255f, 257t Monosodium glutamate (MSG), 376 Mulligatawny soup, 403–404, 403t Multiple-chamber vacuum process, 91 Multiple-effect evaporator, 305–306 Multiple-fruit nectars, 161 Mushrooms, 41–44, 41f Mussels, 251–253 N National Food Processors Association, 3, 213, 214–215, 226 Natural soluble tomato solids, 214–215 Nixtamalisation, 188 488Index No brining method, 367 Northern cultivated blueberries, 100 Nutritive carbohydrate sweeteners, 319–320 O Oil/butter, 195 Oil-in-water (O/W) emulsions, 370 Okra (Abelmoschus esculentus, Hibiscus esculentus), 48–49, 48f Olive oil, 240 Olives (Olea europaea L.), 113–116 Onion (Allium cepa), 49–51, 50f, 194 Onions pickles, 365–367, 366f, 367f Open kettle method, 324–325 Orange juice, 158–160 Overripe apples, 93 Oxidative browning, 97 Ox tail soup, 404, 404t Oysters, 253–257, 254f, 255f, 257t P Packing medium blackberries, 99 pineapple, 124 plums, 129 sardines, 240 Pasteurisation corned beef, 280–284, 280f, 281f, 282t, 283t, 284t cucumber pickle, 354–355, 359–361 cured ham, 279–280, 280t fruit nectars, 163 grapefruit juice, 155 onions pickles, 367 orange juice, 159 Peach (Prunus persica L.), 116–120, 117f Peach nectar, 162 Pea cream soup, 402 Peanuts blanching, 387 can specification, 388 dry roasting, 386 filling and packing, 387–388 moisture content, 386 oil content, 386 preparation, 386 salting, 387 Pearl hominy, 188 Pear nectar, 162 Pears, 121–123 Peas (Pisum sativum L ), 51–59, 52f Pea soup, 404 Pectin, 317–318, 317t Peeling apples, 89 apricots, 96 beetroot pickles, 368 diced tomatoes, 209–210 pears, 122 pineapple, 124 potatoes, 63 rhubarb, 75 sweet potatoes, 67, 68 tomatoes, 203 turnips, 82 Pepperoncini, 362 Pepper pickles, 361–362 Peppers, 227 Perlite, 149 pH canned fruit, 85, 86t chicken, 284 jams, 323–324 meat, 267 pickles, 351–352 tomatoes, 199 vegetables, 3, 4t Pickles beetroot, 367–368 cucumbers (see Cucumber pickle) heat processing, 351–352 onions, 365–367 pasteurisation, 351 peppers, 361–362 pH, 351 sauerkraut, 362–365 Pilchards, 236f in sauce and in brine, 236–238, 237f, 238f, 238t, 239f scientific names, 236, 236t Pimientos, 59–62, 60f Pineapple (Ananas comosus), 123–127 Pineapple juice, 160 Plain soup stock, 397, 397t Plant sanitation, 412–413 Plum nectar, 162 Plums, 127–129, 128f Index489 Pork tongues, 273 Potatoes (Solanum tuberosum L ), 62–65, 62f Potato salads, 418–419, 418t, 419t Potted beef, 271, 271t Potted chicken, 291, 291t, 292f Potted ham, 272, 272t Potted meats, 269–272, 269f, 270t, 271t, 272t Potted tongue, 272, 272t Potted turkey, 292 Poultry boned chicken, 285–290 boned turkey, 290 chicken a la king, 288t, 292 chicken and noodles, 292–293, 293t chicken in jelly, 288t, 291, 291t potted chicken, 291, 291t, 292f potted turkey, 292 roasted duck, 293 roasted goose, 293 roasted guinea fowl, 293 roasted turkey, 293 turkey jelly, 290 whole chicken, 285, 286t, 287t Powdered milk, 389–390, 389f Prawns, 261 Precooking beetroot pickles, 368 fish flakes, 245 pilchards, 238, 238f poultry processing, 289 tuna, 244 Preheating evaporated milk, 304 pineapple juice, 160 sweet potatoes, 68 Preserving, 313 Pressed beef, 274, 274t Presterilised tomato juice, 218, 219f, 220, 220t Prevacuumising syrupers (PVSs), 96 Processed peas, 190–191 Processing times and temperatures apricots, 96 asparagus cuts, 6t, 10 beans, 14, 175, 176t, 178t, 179t, 180t, 182t, 184t cauliflower, 28, 28t clam meat, 251 crab meat, 258, 258t, 259t, 260t dried prunes, 130 field peas, 192, 193t hominy, 188, 189t lobster, 261 mushrooms, 44, 44t, 45t, 46t, 47t olives, 116, 116t oysters, 257, 257t pineapple, 127 pineapple juice, 160 plums, 129 potatoes, 65, 65t, 66t pumpkins, 73, 74, 74t raspberries, 133 salmon, 234t, 235t sardines, 241–242, 241t, 242t shrimp, 263–265, 263t, 264t, 265t spinach, 78 strawberries, 132 sweet potatoes, 69, 70t, 71t tuna, 245, 246t, 247t turnips, 82, 83t vacuum pack whole kernel corn, 35, 35t whole kernel corn, 32–33, 33t Pulses, 169 Pumpkins, 71–74, 72f Purging, cucumber pickle, 353–354 Q Quality control baby food, 409–410 onions pickles, 366, 366f Quick brining method, 367 Quick-cure method, 281, 282, 282t R Rabbit meat, 294, 294t Raspberries, 132–133, 132f Raw pack method, 239 Ready meals beef stew, 296, 296t canned hamburgers, 299 chili carne, 299–300, 299t, 300t chopped ham and eggs, 298–299 corned beef hash, 295, 295t curried mutton, 300, 300t meatballs and spaghetti, 296–298, 296t, 297f, 297t, 298f 490Index Red kidney beans blanching, 185 brine for, 186, 186t cleaning, 185 cooling, 187 destoning, 185 filling, 186 soaking, 185 storage, 185 Red plums, 128f Reduced calorie grape jelly, 347t Refrigerated seawater (RSW), 236–237 Rehydrated grapefruit juice, 156 Rhubarb (Rheum rhabarbarum), 74–75, 75f Rice soup, 405 Roast beef, 275, 275t Roasted duck, 293 Roasted goose, 293 Roasted guinea fowl, 293 Roasted turkey, 293 Roast mutton, 275 Roast veal, 275 Roe, 231 S Salad dressing acidulants, 374 antioxidants, 376 batch method, 380–381 capping, 383–384 colour additives, 376 continuous methods, 381–383 emulsifiers, 374 FDA definition of, 371–372 filling, 383 labelling, 384 MSG, 376 nonstandardised dressings, 383 preservatives, 375–376 spices and seasonings, 374 stabilisers and thickeners, 374–375 standardised formula, 377, 377t storage, 384 sugars, 374 vegetable oils, 372–373 vinegar, 374 water, 373 Salads dressings, 417–418, 418t ingredients, 417 macaroni, 420–421, 420t, 421t meat, 420, 420t potato, 418–419, 418t, 419t Salmon, 232–233, 233t, 234t, 235t Salting jerky, 390 peanuts, 387 Sardina spp., 236 Sardines brining, 240 canning operation, 240 cleaning, 239 Clupa harengus, 240 drying, 240 hot smoking step, 239 Mediterranean method, 239 packing media, 240 process times and temperatures, 241–242, 241t, 242t Sardinia caerulea, 240 and Sardinia caerulea, 240 scaling, 239 scientific names, 236, 236t Sardinia caerulea, 240 Sardinops spp., 236 Sauerkraut pickles, 362–365 Sausage, 277–279, 277t, 278f, 278t, 279t Scalding, tomatoes, 203 Scrubbing, sweet potatoes, 68 Sealing, sweet potatoes, 69 Seltzer water, 167 Shellfish, 231–232 Shredded sauerkraut, 362 Shrimp, 261–265, 263t, 264t, 265t Shucking mussels, 252 oysters, 254–256 Silking, 30–31 Single-chamber vacuum process, 91 Single-effect evaporator, 305–306 Single-fruit nectars, 161 Single-kettle method, 345 Sizing, sweet potatoes, 68 Slicing apples, 89–91 sweet potatoes, 68 Index491 Sloughing, sweet potatoes, 70–71 Smoking jerky, 390 oysters, 256 Snipped beans, 12 Soaking beans, 170–171 dried/processed peas, 190 field peas, 191 red kidney beans, 185 Soda water, 167 Solid pack pie peaches, 120 Sorting pineapple, 125 tomatoes, 202, 202f Soup, 396t albumen clarifying solution, 396 asparagus, 401–402, 401t barley, 399, 399t bean, 399, 399t bouillon, 397–398, 397t celery cream, 402 chicken, 400, 400t chicken gumbo, 400–401, 400t clam, 401, 401t clam chowder, 407, 407t consommé, 398, 398t dehydrated vegetables and herbs, 396 julienne, 402–403, 402t macaroni, 403, 403t mulligatawny, 403–404, 403t ox tail, 404, 404t pea, 404 pea cream, 402 plain soup stock, 397, 397t rice, 405 spices, 397 stock, 395, 396 thickening agents, 397 tomato, 405–406, 405t vegetable, 406, 406t vermicelli, 406 Sour cherries (Prunus cerasus), 101–102 Sour pickles, 356, 356f Sour relish, 357 Southern cultivated blueberries, 100 Soya oil, 240 Spaghetti, 296–298, 296t, 297f, 297t, 298f blanching, 195 closing, 196 cooling, 196, 197 filling, 196 sauce preparation, 194–195, 195t tomato sauce, 196, 196f washing, 196 Spices, 195 Spinach (Spinacia oleracea), 75–78, 76f Spinach baby food line, 413f Spin blanching, 387 Squash, 71–74, 72f Standardisation, evaporated milk, 304–305 Starches, 195, 374–375 Starch paste, 418, 418t salad dressing, 377, 380–381 Steaming clam meat, 250 mussels, 252 oysters, 254 Steam peeling, 203, 210 Sterilisation baby food, 410 beef stew, 274–275, 274t condensed milk, 309 evaporated milk, 307 jellied veal, 276, 276t, 277t potted meats, 269–272, 269f, 270t, 271t, 272t pressed beef, 274, 274t roast beef, 275, 275t sausage, 277–279, 277t, 278f, 278t, 279t tongue, 272–274, 273t veal loaf, 276, 276t Stewed tomatoes, 208–209, 209t Storage apples, 89 condensed milk, 310 cucumber pickle, 353, 354–355 evaporated milk, 307–308 French dressing, 384 french dressing, 384 mayonnaise, 384 meat, 267 poultry processing, 290 red kidney beans, 185 salad dressing, 384 sweet potatoes, 67 Strained carrots, 414–415 Strained peaches, 415 492Index Strawberries, 130–132, 131f, 316f Struvite crystals, 231–232 Succotash, 81–82 Succulometer, 29 Sucrose, 308, 319 Sucrose syrup, 88, 88t Sugar, 195 Sun drying, 385 Sweet cherries (Prunus avium), 102 Sweet cherry pepper, 361–362 Sweetened condensed milk See Condensed milk Sweeteners, 93–94, 418 Sweetening grapefruit juice, 155 orange juice, 159 Sweet pickles, 356–357 Sweet potato (Ipomoea batatas), 62–65, 67f Sweet relish, 357 Syneresis, 346 Syruping, pineapple, 125 T Table olives, 114, 116 Tannin browning, 97 Thermal processing meat, 268 poultry products, 284 Thermal vapor recompression (TVR), 306 Three bean salad, 18 Thumb-nail Test, 29 Tomatoes coreless fruit, 199, 200f coring, 203 dry sorting, 201 harvesting, 201 inspection, 201 peeling, 203 processing chart, 200f processing guidelines, 199 scalding, 203 sorting and trimming, 202, 202f washing, 201 Tomato juice acidification, 217–218 cans, 218 closing, 220 cold break extracting method, 217 cooling, 220 deaeration, 217 filling, 218–220 homogenisation, 217 hot break extracting method, 216–217 metallic contamination, 221 presterilisation, 218, 219f thermal processing, 220, 220t, 221t vitamin C retention, 221–222 washing, 220 Tomato ketchup acidification, 223 aseptically packed tomato pulp, 223 cooking, 225–226 cooling, 227 deaeration, 226 glass packaging, 226 ingredients, 224–225 juice extraction, 223 making steps, 222–223 property of, 222 recipes/formulas, 223, 224t Tomato paste, 194, 216 Tomato pulp/puree, 211–216 equipment, 213, 214t evaporation, 211, 212 extraction, 211 new vs old standard, 214–216, 215t salt-free solids, 214 specific gravity determination, 213 Tomato sauce, 238t, 239f Tomato soup, 405–406, 405t Tongue, 272–274, 273t Trimming apples, 89 pineapple, 124 sweet potatoes, 68 tomatoes, 202, 202f Triple succotash, 82 Tuna, 242–245, 243t, 244f, 246t, 247t Turkey jelly, 290 Turnip (Brassica rapa), 82, 83f Two-kettle method, 345 U Unloading, sweet potatoes, 66 Unsweetened condensed milk See Evaporated milk Index493 U.S Food and Drug Administration (FDA) bottled drinking water, 166 French dressing, 372 fruit butters, 348 fruit nectars, 161 Mayonnaise, 371 Salad dressing, 371–372 V Vacuum cooking, 325–326 Vacuum evaporation, 305 Vacuum method apples, 91 peanuts, 388 pickles, 361 sweet potatoes, 69 Vacuum pack whole kernel corn, 34–35 Veal loaf, 276, 276t Vegetable oils, 372–373 Vegetable soup, 406, 406t Vermicelli soup, 406 Vienna sausage, 278, 278f, 279, 279t Vinegar, 195, 374 Vitamin C, tomato juice, 221–222 W Washing apples, 89 beans, 175 blueberries, 100 grapefruit juice, 155 spaghetti, 196 spinach, 76 sweet potatoes, 67 tomatoes, 201 tomato juice, 220 turnips, 82 Water activity, 385–386 peanuts, 386–388 red kidney beans, 185 Water blanching, 387 Water-in-oil (W/O) emulsions, 370 Wax beans, 11, 11f White Idaho potatoes, 419 White meat tuna, 243 Whole chicken, 285, 286t, 287t Whole kernel corn, 31–33 Whole peaches, 120 Whole peeled tomatoes acidification, 204 canning equipment, 205, 205f, 206f Drosophila contamination, 207–208 exhausting, 204–205, 205t filling, 204 firming agents, 204 mechanically harvested tomatoes, 207 process time and temperature, 207, 207t Wild blueberries, 100 ... food and beverages Edited by M Scotter 280 A complete course in canning and related processes 14th Edition: Volume Revised by S Featherstone 281 A complete course in canning and related processes. . .A Complete Course in Canning and Related Processes Related titles A Complete Course in Canning and Related Processes, 14th Edition: Volume (ISBN 978-0-85709-678-4) In- pack processed foods... 31 5 31 6 31 7 31 9 32 0 32 1 32 3 32 4 32 7 32 8 33 3 33 7 33 9 34 4 34 6 34 8 34 9 10 Canning of pickled products 10.1 Introduction 10.2 Heat processing of acidified, low-acid, ‘pickled’ products 10 .3 Pickled