ABSTRACTProcessing at a higher temperature for a shorter time would be expected to have fewer degradative effects on the nutritional quality and textural properties of foodstuffs. At present 240° F (10 psig) is the most commonly used temperature for home canning, although home pressure canners can be operated at higher pressures than the currently recommended 10 psi. Accordingly, home canning at a higher pressure (15 psig) for a shorter amount of time was investigated. Process values were determined for asparagus, green beans, carrots, corn, peas, squash, beef, fish, beef stew, and green soybeans, and a mean and standard deviation calculated for each product. The mean was then compared in each case with a target process value (derived from the recommended 10 psi process time) plus one standard deviation. In each experimental run the recommended procedure (10 psi) was used as a control. At 15 psi, products which heat by convection currents require approximately l/3 of the time required at 10 psi. However, this much reduction in process time is not possible with products which heat more by conduction
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