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Commercial Fruit and Vegetable Products, by Cruess WV
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- Sales Rank: #13451373 in Books
- Published on: 2012
- Original language: English
- Dimensions: .0" h x .0" w x .0" l, 2.70 pounds
- Binding: Hardcover
Most helpful customer reviews
0 of 0 people found the following review helpful.
Professional Stuff
By Gregory A. Mitchell
This is a textbook for serious students of the food preserving/processing industry. The information is interesting and accurate FOR ITS TIME. As an instructor in the USDA's MFP program it is useful to see how industry solved problems that a home canner also must face. For example, canned pickles sometimes go soft. Why? Industry research showed that enzymes in the blossom end of cucumbers are the culprits. Further research discovered that most of these enzymes were out into the brine within 48 hours. So at first industry simply changed to new brine at the right time . Later they learned to just add calcium chloride to chemically inactivate the enzymes to get firm, crisp pickles[at a cheaper cost]. Well, Great-grandma used cherry leaves, grapevine leaves, even oak leaves to keep her pickles crisp. Grandma used these, but also used alum and slaked lime. Not good stuff to swallow with your sandwich pickle. Today we teach home canners to shave off a thin slice at the blossom end to get the same result. I did not give this one 5 stars because the info. is now dated and mostly interesting to a history buff. Like me!
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