Preservation of Fruits and Vegetables

Foreword Preface Acknowledgement Principles of Preservation Commercial Canning Containers for Packing Syrups and Brines for Canning Canning Fruits Canning Vegetables Spoilage in Canned Foods Fruit Juices, Squashes and Cordials Fruit Beverages Fermented Beverages Jams, Jellies and Marmalades Preserves, Candied and Crystallised Tomato Products Chutneys, Sauces and Pickels Vinegar Drying of Fruits and Vegetables By Products Manufacture of Pectin Water for Cannery Food Colours Vitamins Processing and Preservation for a Small Scale Industry Refrigerated Storage Process Time for Canned Vegetables and Non Acid Foods Appendix - 1: Reference Tools Appendix - 2: Fruit Products Order 1955 (As amended up to 19-1-1963) Appendix - 3: Specifications and Packaging of Some Special Products Orange Juice Concentrate Appendix - 4: Some Amendments to the P. F. A. Act and Rules Appendix - 5: Limits for Use of Preservatives Appendix - 6: Conversion Data Imperial to Metric Conversions Bibliography Index