PROCESSING OF GREEN VEGETABLES FOR COLOR RETENTION IN CANNING

摘要

1405649 Preparing canned peas and other green vegetables G J MALECKI 21 Dec 1973 [27 Dec 1972] 59738/72 Heading A2D A method of canning green vegetables comprises conventional processing steps except for a blanching operation, wherein said vegetables are maintained fresh and' having predominantly living tissue up to the sterilizing step and wherein the vegetables are not heated above the temperature of thermal injury prior to the sterilizing step, and sterilizing at a temperature from 250‹F to the scorching temperature to assure the commercial sterility of the canned vegetables. The canning occurs before or after sterilization. The sterilization may be between 250-425‹F. The vegetables are preferably agitated during sterilization. The method is particularly applicable to the treatment of peas, beans and spinach. Sterilization can be carried out by using a combination of heat and irradication or by heat alone.