Promotional Information

This book is an ideal, all-inclusive reference on canning and related processes that includes tactics for meat, fish, and poultry, amongst others.

Table of Contents

Part One: Fruit, vegetables and pulses 1. Canning of Vegetables 2. Canning of Fruit 3. Canning of Juices, Fruit Drinks and Water 4. Canning with Pulses and Pasta 5. Canned Tomato Products

Part Two: Meat, fish and milk 6. Canning of Fish and Seafood 7. Canning of Meat and Poultry 8. Canning of Milk Products

Part Three: Canning of Preserves and Pickles 9. Jams, Jellies and Related Products 10. Canning of Pickled Products 11. Mayonnaise and Salad Dressing Products 12. Packing Dry or Reduced Water Activity Products

Part Four: Canning of Composite Products 13. Canning of Soup 14. Manufacture of Canned Baby Foods 15. Canning of Salads

About the Author

Susan Featherstone is Manager of the Food and Beverage Technology Lab at Nampak R&D

Reviews

"This major new edition continues the esteemed reputation of the title, with extensively revised and expanded coverage. The book remains a key technical reference for R&D managers within the food industry, product researchers and academics alike." --FST Magazine