GB616792A - Method of preparing green vegetables for canning - Google Patents

Method of preparing green vegetables for canning

Info

Publication number
GB616792A
GB616792A GB15266/45A GB1526645A GB616792A GB 616792 A GB616792 A GB 616792A GB 15266/45 A GB15266/45 A GB 15266/45A GB 1526645 A GB1526645 A GB 1526645A GB 616792 A GB616792 A GB 616792A
Authority
GB
United Kingdom
Prior art keywords
canning
green vegetables
blanched
peas
soaked
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB15266/45A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
EDITH HOYSRADT ROGERS
WALTER LAWRENCE SCHRODER
Original Assignee
EDITH HOYSRADT ROGERS
WALTER LAWRENCE SCHRODER
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by EDITH HOYSRADT ROGERS, WALTER LAWRENCE SCHRODER filed Critical EDITH HOYSRADT ROGERS
Priority to GB15266/45A priority Critical patent/GB616792A/en
Publication of GB616792A publication Critical patent/GB616792A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/06—Blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

In canning green vegetables, e.g. peas, string and lima beans, asparagus, spinach, the vegetable is blanched, rapidly cooled to a temperature not above 130 DEG F., soaked in an alkaline solution without rise in temperature and placed with a brine in a can and, before sealing the can, there is added a tablet containing a measured amount of alkaline material. For example, peas are blanched in water at 190 DEG F., for 10 minutes, following, if desired, brief pre-soaking in or spraying with an alkaline solution, cooled rapidly in a rinsing spray, soaked for 15 minutes in water containing 50g. of sodium carbonate per U.S. gal., and containing also, if desired, an alkali compatible wetting agent, placed in cans of 3- 3/16 in. diameter and 4- 7/16 in. height with a solution of salt and sugar, and to each can is added a tablet containing 10g. of sodium carbonate and 5g. of magnesium oxide.
GB15266/45A 1945-06-15 1945-06-15 Method of preparing green vegetables for canning Expired GB616792A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB15266/45A GB616792A (en) 1945-06-15 1945-06-15 Method of preparing green vegetables for canning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB15266/45A GB616792A (en) 1945-06-15 1945-06-15 Method of preparing green vegetables for canning

Publications (1)

Publication Number Publication Date
GB616792A true GB616792A (en) 1949-01-27

Family

ID=10056005

Family Applications (1)

Application Number Title Priority Date Filing Date
GB15266/45A Expired GB616792A (en) 1945-06-15 1945-06-15 Method of preparing green vegetables for canning

Country Status (1)

Country Link
GB (1) GB616792A (en)

Similar Documents

Publication Publication Date Title
IE34160B1 (en) Treatment of food
GB1255573A (en) Process for preparing frozen french fried potato segments
US2874059A (en) Method of preserving apples
GB616792A (en) Method of preparing green vegetables for canning
GB1232410A (en)
US2474649A (en) Treatment of vegetable tissue
GB1510883A (en) Food treatment process
GB936194A (en) Improvements relating to the treatment of liquid-containing products
GB696049A (en) Improvements in or relating to the preservation of foodstuffs
GB783974A (en) Improvements in or relating to the drying of vegetables
US3115174A (en) Chemical peeling of fruits and vegetables
US2214419A (en) Method of preserving food products
GB717335A (en) Improvements in the canning of non-acid fruit
GB946330A (en) Improvements in or relating to the production of dehydrated foodstuffs
GB616789A (en) Improvements in or relating to the preservation and packaging of food
JPS55144844A (en) Preparation of frozen fish
GB1195667A (en) Improvements in or relating to Packaging and Preserving Vegetables
GB537535A (en) Improvements relating to a method of stabilizing the color of vegetables during canning and storage
US1356614A (en) Method of packing dried prunes
ES354876A1 (en) An Improved Method of Removing the Peel from Fruit and Vegetables.
GB526952A (en) An improved process for preserving fruit, vegetables, greens and eggs
SU92677A1 (en) The method of preparation of citrus filling
FR2401066A1 (en) Prepn. of treaded packaged chestnuts - with vacuum packaging and no additive or syrup
GB694344A (en) Improvements in or relating to the treatment of fruit prior to refrigeration
GB626841A (en) An improved means of preserving pulped fruit