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A Complete Course in Canning and Related Processes

Author : Susan Featherstone

Publisher : Woodhead Publishing

Page : 395 pages

File Size : 22,34 MB

Release : 2015-02-07

Category : Technology & Engineering

ISBN : 0857096850

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Book Description

A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics. - Continues the tradition of the series that has educated professionals and students for over 100 years - Covers all aspects of the canning process, including planning, processing, storage, and control - Analyzes worldwide food regulations, standards, and food labeling - Incorporates processing operations, plant location, and sanitation



Canned

Author : Anna Zeide

Publisher : Univ of California Press

Page : 281 pages

File Size : 22,18 MB

Release : 2018-03-06

Category : Cooking

ISBN : 0520964756

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Book Description

2019 James Beard Foundation Book Award winner: Reference, History, and Scholarship A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.



A Complete Course in Canning and Related Processes

Author : Susan Featherstone

Publisher : Woodhead Publishing

Page : 534 pages

File Size : 44,96 MB

Release : 2015-09-10

Category : Technology & Engineering

ISBN : 0857096877

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Book Description

A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics. - Extensively revised and expanded coverage in the field of food canning - Designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion - Examines the canning of various fruits and vegetables, in addition to meat, milk, fish, and composite products - Updated to cover the canning of ready meals, pet food, and UHT milk



Cannery Women, Cannery Lives

Author : Vicki Ruíz

Publisher : UNM Press

Page : 220 pages

File Size : 11,65 MB

Release : 1987-08

Category : Business & Economics

ISBN : 9780826309884

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Book Description

This dramatic and turbulent history of UCAPAWA is a major contribution to the new labor history in its carefully documented account of minority women controlling their union and regulating their working lives.



Canning Gold

Author : Paul B. Frederic

Publisher : University Press of America

Page : 246 pages

File Size : 34,4 MB

Release : 2002

Category : History

ISBN : 9780761821991

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Book Description

Canning Gold is a meticulously researched examination of how sweet corn canning helped shape the economy, landscape and people of rural Maine, New Hampshire and Vermont during the "corn shop century," 1860-1960's. Paul Frederic powerfully demonstrates the strong community bond essential for the industry's initial success. Interviews with farmers, factory owners and cannery workers who raised and packed the corn, combined with the written record, and Frederic's insight derived from growing up in the shadow of a corn shop, enrich the work and trace various threads linking local patterns to regional, national and global forces.



Women's Work and Chicano Families

Author : Patricia Zavella

Publisher : Cornell University Press

Page : 280 pages

File Size : 47,30 MB

Release : 2018-03-15

Category : Social Science

ISBN : 1501720066

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Book Description

At the time Women’s Work and Chicano Families: Cannery Workers of the Santa Clara Valley was published, little research had been done on the relationship between the wage labor and household labor of Mexican American women. Drawing on revisionist social theories relating to Chicano family structure as well as on feminist theory, Patricia Zavella paints a compelling picture of the Chicano women who worked in northern California’s fruit and vegetable canneries. Her book combines social history, shop floor ethnography, and in-depth interviews to explore the links between Chicano family life and gender inequality in the labor market.



The Canning Industry

Author : National Canners Association

Publisher :

Page : 58 pages

File Size : 44,45 MB

Release : 1963

Category : Canned foods industry

ISBN :

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The Canning Industry

Author : United States. National Recovery Administration. Industry Statistics Unit

Publisher :

Page : 24 pages

File Size : 15,9 MB

Release : 1936

Category : Canned foods industry

ISBN :

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A Complete Course in Canning and Related Processes

Author : Susan Featherstone

Publisher : Woodhead Publishing

Page : 377 pages

File Size : 13,85 MB

Release : 2014-12-03

Category : Technology & Engineering

ISBN : 0857096869

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Book Description

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The three-title set is designed to cover all planning, processing, storage and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labelling that contrast the situation in different regions worldwide, updated information on containers for canned foods and new information on validation and optimization of canning processes, among many others.