PPT-CANNED FOODS

CANNING Canning  is a method of  preserving food  in which the food contents are processed and sealed in an airtight container Canning provides a typical shelf life ranging from one to five years although under specific circumstances a freezedried canned product such as canned dried lentils can last as long as 30 years in an edible state. . and. . Contrast. By Jennifer Adams. Platte Valley Elementary. 4. th. Grade . Compare.   When you . compare. 2 things you ask yourself, .     "How are these things alike?". Contrast. When you . Fresh, frozen, steamed, or canned vegetables (low sodium) without added fat (such as butter) or saucesFresh and frozen fruits, canned fruitspacked in their own juice, dried fruitsWhole-grain breads, p Reasons for canning. Store garden produce safely. Use any time of year. Prevent food spoilage. Save money. Have fun. Control contents of food. Use as a gift. Getting started. What you need:. Fresh. . Value-Added Foods. Local, organic, vine-ripened, or specialty crops. “Gourmet” foods. Jams, jellies, preserves. Pickled vegetables. Hot sauces, salsas, tapenades. Herbed oils and vinegars. Must consider regulatory, safety and labeling issues. Fruits Included All fresh, frozen, or canned without added sugar Fruit canned in its own juice (drained) Fruit salad — mixed fruits with no added sugar Not included Dried fruits Juices Vegetabl Regulations and Food Safety Best Practices. Prepared by Londa Nwadike. Extension Consumer Food Safety Specialist. University of Missouri/ Kansas State University. Outline. Reasons for canning. Store garden produce safely. Use any time of year. Prevent food spoilage. Save money. Have fun. Control contents of food. Use as a gift. Getting started. What you need:. Fresh. . James. 8.1. Today’s Overview. CANNED FOOD?. BRIEF HISTORY. BOTTLED FOOD. BRIEF HISTORY. ::It start’s from Napoleon’s demand. . -By endless war, Napoleon required a method to keep food safe, and preserve food for a long time.. Made by Ms. Hughes. Compare and contrast the cost and taste of made-from-scratch, convenience, and ready-made foods. . Competency . #46. Making a food from scratch involves using staple ingredients, or other store bought ingredients. . Convenience Foods . Item that has been commercially processed to make it more convenient to store or use. Includes items that have been processed for a longer shelf life. Reduce meal preparation time. . By . Dr. Abhishek Thakur. (Assistant Professor). College of Fisheries, Kishanganj. BASU, Patna. Subject: Fish Canning Technology. Date of Lecture: . 22.06.2020 & 06.07.2020. Food Spoilage. Food spoilage can be defined as . Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium Clostridium botulinum and sometimes by strains of Clostridium butyricum and Clostridi been canned at home correctly. Outbreaks of botulism involving two or more persons have also occurred from poorly preserved food sources such as chopped garlic in oil, chili peppers, tomatoes, etc. W What is a carb factor? A carb factor represents the amount of carbohydrate found in 1 gram of a food. It corresponds to the amount of carbohydrate that is available to the blood glucose, and does no