To can or not to can?
1978
Worgan, J.T.
Methods of preserving seasonal surpluses of fruits and vegetables that occur in the rural areas of developing countries are examined. The processes for canning and bottling low-and-high-acid foods are described. Some of the disadvantages associated with this method include: difficulty in transporting and the possibility of breakage, use of high amounts of energy, and the danger of contamination with chlostridium botulinum. Drying is suggested as a preferable method which would eliminate many of the disadvantages of bottling or canning.
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