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HOME CANNING OF FOOD: EVALUATION OF CURRENT RECOMMENDED METHODS
Author(s) -
ZOTTOLA EDMUND A.,
WOLF ISABEL D.,
NORDSIDEN KAREN C. LARSON,
THOMPSON DAVID R.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb07401.x
Subject(s) - thermal conduction , chemistry , convection , food science , materials science , meteorology , composite material , geography
Recommended procedures for the home canning of low‐acid foods were evaluated for safety. Heat penetration rates were determined and F o , values calculated using a DEC PDP8e computer. This unique system provided almost instant results and enabled the collection of considerable data. All of the processes evaluated resulted in adequate F 0 values except the method suggested for strained pumpkin or squash. This procedure did not provide an adequate heat treatment. Process times at 15 psig for several low‐acid foods were developed and evaluated. These results, obtained under home‐processing conditions, indicate that shorter process times are possible with foods that heat by convection. Products that heat by conduction or both mechanisms appear to require the same amount of time at 15 psig as at 10 psig. This system (15 psig) will be further evaluated.