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Textual Modality for: 203304.3 - Vegetables in cans in jars
| Code | Title | Description | Word Counts | URL |
|---|---|---|---|---|
| 203304.3 | 9.8.1 Canned Fruits And Vegetables - US EPAPDF | Canned vegetables generally require more severe processing than do fruits because the vegetables hav... | Total words: 2,209 | vegetables: 14 | in: 39 | cans: 3 | View |
| 203304.3 | How Did We Can? | Wartime Canning of Fruits, Vegetables | Seal bottles tight; adjust jar caps. Fruit juices. Choose sound, well ripened fruits and follow the ... | Total words: 333 | vegetables: 7 | in: 5 | jars: 4 | View |
| 203304.3 | Home-Canned Foods | Botulism | CDC | Be mindful of the kind of food, the size of jar, and the method of packing food in the jar. Pay spec... | Total words: 960 | vegetables: 2 | in: 18 | jars: 2 | View |
| 203304.3 | Canning and Food Preservation on the World War II Home Front | After preparation, canned foods were kept in a cool, dark location until needed. In 1943, 75% of Ame... | Total words: 3,064 | vegetables: 10 | in: 51 | cans: 3 | jars: 10 | View |
| 203304.3 | Canning Fish in Quart Jars - National Institute of Food and AgriculturePDF | the jar to align the product; this allows firm pack-ing of fish. For most fish, no liquid, salt or s... | Total words: 1,999 | in: 26 | jars: 21 | View |
| 203304.3 | Molds on Food: Are They Dangerous? - Food Safety and Inspection ServicePDF | Check food in glass jars, look at the stem areas on fresh produce, and avoid bruised produce. Notify... | Total words: 2,169 | vegetables: 6 | in: 32 | cans: 1 | jars: 1 | View |
| 203304.3 | How Did We Can? | Canning Timeline Table - National Agricultural Library | 2005 USDA Standards. A national survey of home canners finds that up to 57% use methods deemed unsaf... | Total words: 662 | vegetables: 1 | in: 10 | cans: 1 | jars: 2 | View |
| 203304.3 | Clostridium botulinum - Food Safety and Inspection ServicePDF | (most vegetables and meats) must be processed under pressure. Therefore, a pressure cooker should be... | Total words: 1,547 | vegetables: 4 | in: 28 | cans: 1 | jars: 2 | View |
| 203304.3 | Acidified Foods (Shelf Stable Pickles, Salsa, Dressings) Hazard ...PDF | Received whole vegetables ↓ Washed, cut, refrigerated ↓ Packed in jars ↓ Covered with a hot br... | Total words: 882 | vegetables: 1 | in: 14 | jars: 2 | View |
| 203304.3 | Home Canning and Botulism | FoodSafety.gov | Home-canned vegetables are the most common cause of botulism outbreaks in the United States. Learn h... | Total words: 839 | vegetables: 2 | in: 7 | jars: 1 | View |
| 203304.3 | Clostridium botulinum & Botulism - Food Safety and Inspection Service | C. botulinum spores are often found on the surfaces of fruits and vegetables and in seafood. The org... | Total words: 2,740 | vegetables: 4 | in: 43 | cans: 1 | jars: 2 | View |
| 203304.3 | How Did We Can? | Tin Cans · Evolution of Canning Equipment | Put the lid on the can and clamp it in the machine (fig. 12). Apply the first roll gradually while t... | Total words: 599 | vegetables: 6 | in: 10 | cans: 11 | jars: 1 | View |
| 203304.3 | Shelf-Stable Food Safety | Food Safety and Inspection Service | Never use food from containers showing possible botulism warnings — leaking, bulging, or badly den... | Total words: 6,154 | vegetables: 7 | in: 133 | cans: 27 | jars: 2 | View |
| 203304.3 | Understanding retort processing: A review - PMC - PubMed Central (PMC) | Standard commercial retort canning process. The sterilization procedure involves a three‐stage cyc... | Total words: 11,178 | vegetables: 4 | in: 250 | cans: 16 | jars: 2 | View |
| 203304.3 | Guide to Inspections of Low Acid Canned Food 9 | FDA | This is particularly true for products such as asparagus spears, leafy vegetables such as spinach, a... | Total words: 927 | vegetables: 1 | in: 37 | cans: 1 | View |
| 203304.3 | Table 3: Common Can and Jar Sizes, per Case and Principal Products - USDAPDF | 24 cans per case: Family size: Juices, ready-to-serve soups, some fruits. No. 300: 24 cans per case.... | Total words: 121 | vegetables: 4 | cans: 14 | View |
| 203304.3 | HACCP Model for Thermally Processed, Commercially Sterile product | Thermally processed, commercially sterile (TPCS) products are commonly referred to as canned product... | Total words: 641 | in: 12 | cans: 1 | jars: 1 | View |
| 203304.3 | HISTORIC ARTIFACT IDENTIFICATION GUIDE - BLMPDF | onto cans is introduced in Europe . The sanitary can was in general use (Fontana and Greenleaf 1962:... | Total words: 4,068 | vegetables: 1 | in: 88 | cans: 29 | jars: 1 | View |
| 203304.3 | SELLING FRESH FRUITS AND VEGETABLES - WashingtonPDF | Fruit and Vegetable Inspection Program (Chapter 16-461 WAC). Traditionally, the crops requiring insp... | Total words: 1,973 | vegetables: 14 | in: 18 | View |
| 203304.3 | Canned Foods - Transportation Security Administration | Canned Foods. Carry On Bags: Yes (Special Instructions) Checked Bags: Yes. There are some items that... | Total words: 121 | in: 2 | View |