ESTABLISHING A STANDARDIZED PROTOCOL FOR DRY BEAN CANNING AT NORTH DAKOTA STATE UNIVERSITY

摘要

The acceptability of canned dry beans by consumers is largely dependent on their quality characteristics. Quality traits are influenced by plant genotype, as well as many processing variables such as soak and blanch time, brine composition, calcium levels in soak water/blanch water/brine, and duration of canning time in the retort (Balasubramanian et al., 2000).