Description and microbiology of home-canned tomatoes and tomato juice.
1978
Mundt J. Orvin | Collins J.L. | McCarty I.E. | Bailey Ruth
Home canners completed questionnaires and submitted 378 jars of tomatoes and 382 jars of tomato juice for analysis. Nearly 50 percent of the containers were non-canning jars, and 25 jars had held food items such as instant tea or coffee or jelly. Details about headspace, processing methods, acidity and microorganisms recovered from the samples are reported. It is concluded that directions given to home canners are adequate for home preservation of tomatoes and tomato juice, and that most canners engage in good canning practices.
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Эту запись предоставил Wolters Kluwer
