Chapter 1 — MICROBIOLOGY OF CANNED FOODS — Basic Considerations of pH Value; Influence of pH on Food Microbiology and Spoilage; Effect of Temperature on Growth of Microorganisms; pH and Growth of Clostridium Botulinum; Acidity Classification of Canned Foods; High-Acid Foods; Acidified Foods; Botulism; Methods of Commercial Control of Botulism; Spoilage of Canned Foods - Characteristics of Canned Food Spoilage Microorganisms; Low-Acid Canned Foods; Acid Foods; Types of Spoilage of Canned Foods; Swells; Pinholing; Flat Sours; Stack Burning; Food Discoloration; Black Stains; Glass-Like Deposits in Canned Foods; Off Flavors; Spoilage by Recontamination; Precautions for Handling Filled and Sealed Containers; General Sources and Control of Spoilage Due to Contamination; Wooden Equipment; Pumps, Pipes, Extractors, Cyclones, etc.; Blanchers; Fluming; Fillers; Canning Ingredients; Specific Sources of Spoilage Due to Contamination; Sources of Contamination in Fruits & Vegetables in General; Number of Microorganisms; Microbiological Standards for Ingredients.
Chapter 2 — HEAT PENETRATION DETERMINATIONS AND THERMAL PROCESS CALCULATIONS — pH Classification of Canned Foods; High-Temperature Short-Time Processing; Thermal Death Time; Heat Penetration Determinations; Equipment; Procedure for Making a Heat Penetration (HP) Test; Some Causes of Unreliable Heat Penetration Data; Plotting Heat Penetration Curve; Process Calculations; Methods of Analyzing Data; The Graphical or General Method; The Formula Method; Simple Heating Curve; Broken Heating Curve; Summary; HTST Process Calc.: Calculation of Holding Tube Length; Symbols Used; Computerized Data Acquisitions and Evaluation of Thermally Processed Foods.
Chapter 3 — METAL CONTAINERS FOR CANNED FOODS — Tin Plate Cans; Three-Piece Cans; Types of Steel Plate; Soldered Side Seam; Cemented Side Seam; Welded Side Seam; Two-Piece Cans; Draw and Redraw; Drawn and Ironed; Tin Free Steel; Truck Trailer Shipping of Empty Cans; Carload Shipping of Empty Cans; Can Corrosion; Fundamental Electrochemical Basis of Can Corrosion; Internal Corrosion; Factors Influencing Internal Corrosion; External Corrosion; Corrosion Attributable to Canning Practices; Fill and Vacuum; Thermal Exhausting; Code Marking; Faulty Closures; Washing the Sealed Can; Open Water Bath Operation; Steam Retort Operation; Contact with Rusty Iron; Contact with Alkaline Water; Improper Cooling; Corrosive Water Supplies; Corrosion Attributable to Storage Conditions; High Storage Temperature; Sweating; Other Causes of Rusting; Can Enamels (Linings, Coatings); Application of Enamels; Desired Qualities of Enamels; Evaluation of Enamels; Can Seam Inspection; Visual Examination of Double Seams; Tear-Down of Can Seams; Essential and Optional Seam Measurements; Tearing Down the Double Seam for Inspection; Adequacy of Double Seams and Recognition of Defects; Warehousing of Empty Cans; The Half-Size Steam Table Tray; Thermal Processing; Vacuum Determination; Double Seam Evaluation; Aluminum Cans; Plant Handling of Aluminum Cans; Corrosion Resistance; Liquid Nitrogen Injector System; Fruit and Veg. Canning; Meats and Seafoods; Carbonated Beverages and Beer; Non-Carbonated Beverages; Collapsible Tubes; Flexible Packages and Semi-Rigid Containers; Shipping Cases; Casing.
Chapter 4 — GLASS AND PLASTIC CONTAINERS — Glass Containers; Vacuum Closures-General Characteristics; Factors Affecting Vacuum Formation; Method of Cold Water Vacuum Check; Vacuum Closure Application for Glass Containers; Auxiliary Equipment; Headspacer; Cocked-Cap Detector and Ejectors; Dud Detectors; Closures for Glass Containers-Applications; Vacuum Sealing; Shipping Containers and Casing; Commercial Packaging of Food Products in Plastic Containers; Introduction; Container Design/Structure; Shelf Life Requirements/Product Compatibility; Decorating Technique; Filling Line Requirements; Sealing Techniques/Tamper Indication; Warehousing and Transportation.
Chapter 5 — RETORTABLE FLEXIBLE CONTAINERS/RETORT POUCH & SEMI-RIGID CONTAINERS — Products Packed in Retortable Flexible Containers; Structure of Flexible Containers; Retort Pouch Forming, Filling and Sealing; Semi-Rigid Containers - Filling and Sealing; Formed Pouches - Forming, Filling and Sealing; Equipment for Thermal Sterilization of Retortable Flexible Containers; Heating Mediums for Sterilization; Critical Factors in Thermal Processing of Flexible Containers; Quality Control Tests for Pouch Laminate, Pouch and Semi-Rigid Container; Advantages and Disadvantages of Retortable Flexible Containers.
Chapter 6 — PACKAGES FOR ASEPTIC PACKAGING — Classification of Aseptic Packages; Basic Characteristics of Packaging Materials for Aseptic Packaging; Materials Used in the Manufacture of Packages for Aseptic Packaging; Sterilization of Packaging Materials and Packages; The Tetra Pak System; The Combibloc System; The Combibloc Process; The International Paper System; The Gasti System-American Can Company; The Liqui-Pak System; The Metal Box "FreshFill" System; The Dole Corporation Hot Air Aseptic Packaging System for Fruit Juices; The Container Sterilizing Unit; The Filling Section; The Cover Sterilizing Unit; The Container Closing Section; Sterilization of Equipment for Aseptic Packaging; Testing and Start-Up of an Aseptic Processing and Packaging Facility; Aseptic Packaging Low-Acid Foods with Particulates; Aseptic Canning Systems; Sterilization of Containers; Sterilization of Covers; Aseptic Filling and Sealing Operations; Summary of Products Packed by the Dole Aseptic Canning System; Aseptic Packaging for Reprocessing; Aseptic Drum Fillers; "Tote" Type Containers; FranRica "Quadraseptic" Drum and Tank Aseptic Filling System; Automated Aseptic Filling of Drum Containers; Removal of Filled Drum Container; Filling of Flexible Plastic Bags; Scholle Aseptic Filling System for Bag-In-Box/Drum Packaging; Aseptic Bulk Storage and Transportation; Bulk Storage Processing of Tomato Products; The Process; Tank Construction and Sterilization; Product Sterilization and Transfer; Bulk Tomato Paste in Rail Cars; Tanks for Aseptic Storage for Reprocessing; Regulations That Apply to Aseptic Processing and Packaging Systems.
Chapter 7 — IN-PLANT QUALITY CONTROL— Organization of Quality Control; Personnel Requirements; Laboratory Facilities; General Operations; Control of Factory Operations; Daily Sanitation Survey; Daily Plant Inspection; Examination of Line Samples; Examination of Water; Testing Canned Foods; Vacuum; Headspace; Fill of Container - Cans; Fill of Container - Glass Jars; Fill of Container - Juice Products; Fill/Drained Weight; Cut-Out-Brix; Flavor; Net Weight; pH Measurement; Total Acidity; Purchasing Raw Products for Canning; The Past and Future of Quality Control.
Chapter 8 — HAZARD ANALYSIS AND CRITICAL CONTROL POINT INSPECTION (HACCP) — Hazard Analysis and Critical Control Point System; Executive Summary; Definitions; Purpose and Principles; Explanation and Application of Principles; Examples of Questions to be Considered in a Hazard Analysis; Hazard Analysis and Assignment of Risk Categories; Examples of HACCP Records; Examples of Verification Activities.
Chapter 9 — CONSUMER COMPLAINTS AND MARKET RECALL — Organization; Recording Complaints; Responding to Complaints; Product Tampering; Product Recalls; Preparing For a Recall; The Recall Team; Information Required; Description of Recall Strategy Elements; The Recall Procedure; Identification of a Potential Recall Situation; Assessment of a Potential.
Chapter 10 — COMPUTER-INTERGRATED MANUFACTURING — Computer Tech.; Hardware; Software; Networks; Vision Systems; Intelligent Systems; Information Systems; Purchasing, Sales and Distribution; Production Control; Quality Assurance; Product Development; Nutritional Labeling; Application Considerations; Implementation and Evaluation.
pter 11 — INGREDIENTSFood Additives; Functions and Safety of Additives; When Additives Should Not be Used; Salt, Salt Tablets, and Combination Tablets in Canning; Brine & Brine Dispensing; Potassium Chloride; Measuring Salt Content; Tablet Depositors; Dry Bulk Dispensing; Carbohydrates in Canning and Preserving; Sweeteners; Dextrose (d-Glucose); Levulose (d-Fructose); Sucrose; Invert Sugar; Corn Syrup (Glucose Syrup); High Fructose Corn Syrup; Maltodextrins; Starch; Starch Modifications; Bleaching; Viscosity Reduction; Crossbonding; Stabilization; Use of Modified Starches; Sorbitol and Mannitol; Spices, Essential Oils and Oleoresins; and Soluble and Drug Extractives; Spices; Quality Evaluation of Spices; Microbiology of Spices; Essential Oils and Oleoresins; Soluble Extractives; Spray-Dried Extractives; Textured Vegetable Proteins; Monosodium Glutamate; Water Soluble Gums (Hydrocolloids); Agar; Gum Arabic; Gum Ghatti; Gum Karaya; Furcellaran; Guar Gum; Locust Bean Gum; Gum Tragacanth; Xantham Gum; Alginates; Carrageenan; Uses in Canned Foods; Gelatin; Gel Strength; Gelatin Desserts; Jellied Meats; Emulsifiers (Surfactants); Color Additives; Certified Color Additives; Problems with Food Color Additives; Use of Certified Additives in Processed Foods; Preservatives; Mode of Action of Preservatives; Antibiotics; Antioxidants; Sequestering Agents; Chelating (Sequestering) Agents; Regulatory Status; Acidulants; Flavor Modifications; Malic, Fumaric, Adipic, Succinic, Citric, Phosphoric Acids; Firming Agents; Alternative Sweeteners and Fat Replacers; Fat Replacers.

Chapter 1 — CANNING OF VEGETABLES — Artichokes; Asparagus; Green & Wax Beans; Lima Beans; "Three Bean" Salad; Beets; Broccoli; Cabbage; Carrots; Carrots & Peas; Cauliflower; Celery; Corn; Whole Grain Corn; Vacuum Pack Whole Kernel Corn; Cream Style Corn; Corn on the Cob; Greens; Mixed Vegetables; Mushrooms; Okra; Onions; Peas; Peas in No. 10 Cans; Pimentos; White Potatoes; Sweet Potatoes; Pumpkin & Squash; Rhubarb; Sauerkraut; Spinach & Other Greens; Succotash; Triple Succotash; Turnips.
Chapter 2 — CANNING OF FRUITS — Packing Media for Canned Fruit (Syrup); Apples–Whole for Dumplings or Baked & Glazed; Applesauce; Apricots; Banana Puree; Blackberries; Blueberries; Red Sour Pitted Cherries; Sweet Cherries; Cranberry Sauce; Figs; Fruit Cocktail; Fruits for Salads; Gooseberries; Grapefruit; Loganberries; Ripe Olives; Peaches; Whole Peaches; Pears; Pineapple; Crushed Pineapple; Plums; Dried Prunes; Raspberries; Strawberries.
Chapter 3 — CANNING OF JUICES, FRUIT DRINKS & WATER — Apple Juice; Fruit Nectars; Grape Juice; Grapefruit Juice; Concentrated Grapefruit Juice; Blended Grapefruit & Orange Juice; Kraut Juice; Lemon Juice; Orange Juice; Pineapple Juice; Canned Fruit Drinks; Esotonic (Electrolyte) Drinks; Hot Filling Juices & Juice Drinks in Glass Containers; Hot Filling Juices & Juice Drinks in Plastic Containers; Commercially Sterile Cold Filling of Citrus Juices in Glass Containers; Bottled & Canned Water.
Chapter 4 — CANNING OF DRY PACK PRODUCTS — Pork & Beans (Beans w/Pork); Red Kidney Beans; Dried Lima Beans; Hominy; Dry Peas; Dry Field Peas; Garbanzo or Chick Peas; Canning of Spaghetti; Canning of Tamales.
Chapter 5 — CANNING OF MARINE PRODUCTS — Clam Meat; Crab Meat; Fish Fillets; Fish Flakes; Lobster Meat; Oysters; Shad Roe; Herring Roe; Herring Snacks; Herring Steaks; Mackerel; Salmon; Sardines; Shrimp; Tuna; Green Turtle; Snapping Turtle; Stewed Snapping Turtle; Stewed Terrapin.
Chapter 6 — CANNING OF MEAT & POULTRY PRODUCTS — Laws & Regs.; Meat Jelly; Roast Beef; Pressed Beef; Beef Stew; Chili Con Carne; Corned Beef; Corned Beef Hash; Mammy Style Hash; Curried Mutton; Veal Loaf; Jellied Veal; Roast Mutton; Roast Veal; Beef Tongue; Irish Stew; Potted Meat; Potted Beef; Potted Ham; Luncheon Tongue; Luncheon Tongue in 6-lb. Vacuum Cans; Potted Tongue; Sausage Meat; Vienna Sausage; Boned Chicken or Turkey; Potted Turkey; Other Poultry & Game; Boned Turkey & Turkey Jelly; Chicken a la King; Chicken & Noodles; Whole Chicken; Potted Chicken; Roasted Chicken; Chicken in Jelly; Stewed Chicken; Roasted Turkey; Roasted Duck; Roasted Goose; Roasted Guinea Fowl; Roasted Small Game Birds; Other Meat Products; Rabbit Meat; Horse Meat; Canned Meats used by the Armed Forces; Ration Items; Beef Stew; Meat Balls & Spaghetti; Pork & Applesauce; Fried Ham; Ham w/Candied Sweet Potatoes; Chopped Ham & Eggs; Canned Hamburgers; Canned Pork Sausage; Canned Chop Suey; Chili Con Carne w/Beans; Canned Lunch Meat.
Chapter 7 — CANNING OF SOUPS — Soup Stock; Plain Soup Stock; Bouillon; Condensed Bouillon; Consomme; Condensed Consomme; Barley Soup; Bean Soup; Condensed Bean Soup; Chicken Soup; Condensed Chicken Soup; Chicken Gumbo Soup; Condensed Chicken Gumbo; Clam Soup; Cream of Asparagus Soup; Condensed Cream of Asparagus Soup; Cream of Celery Soup; Condensed Cream of Celery Soup; Cream of Pea Soup; Green Turtle Soup; Julienne Soup; Condensed Julienne Soup; Macaroni Soup; Condensed Macaroni Soup; Mock Turtle Soup; Condensed Mock Turtle Soup; Mulligatawny Soup; Condensed Mulligatawny Soup; Ox Tail Soup; Condensed Ox Tail Soup; Pea Soup; Condensed Pea Soup; Rice Soup; Condensed Rice Soup; Tomato Soup; Condensed Tomato Soup; Vermicelli Soup; Condensed Vermicelli Soup; Vegetable Soup; Condensed Vegetable Soup; Clam Chowder; Condensed Clam Chowder.
Chapter 8 — PRESERVES (JAMS); JELLIES & RELATED PRODUCTS — The Principles of Preserving; Plant Equipment; Fruits; Fruit Juices; Pectin; Nutritive Carbohydrate Sweeteners; Calculation of Fruit & Sugar Ingredients; Calculation of Yield; pH and Gel Formation; Glass Packaging Jellies & Preserves; Holding or Pasteurizing; Precautions to be Observed in Jam & Jelly Manufacture; Some Problems Encountered in the Preserve Industry; Vacuum Cooking; Calculation of Equivalency of Pectins w/Different Grades; Jelly Manufacture; Jellies for Concentrated Juices; Formulas for Jellies; Jams & Preserves; Dietetic Fruit Jellies; Low Methoxyl Pectin in Dietetic Fruit Jellies & Preserves; General Information on Low Methoxyl Pectin Gels; Dietetic Jelly Formulas; Fruit Butters.
Chapter 9 — PICKLES — Varieties Used; Brining or Curing; Storing of Pickles in Tanks; Control of Pickle Softening; Pasteurization of Cucumber Pickles; Sour Pickles; Sweet Pickles; Pickle Relish; Dill Pickles; Pasteurized Pickle Products; Canning of Pickles.
Chapter 10 — MAYONNAISE & SALAD DRESSING PRODUCTS — Basic Principles; Surfactants; Emulsification; Oil-in-Water Emulsions; Mayonnaise Type Emulsions; Food Laws & Regulations; Mayonnaise; Salad Dressing; French Dressing; Ingredients; Vegetable Oils; Eggs; Nutritive Carbohydrate Sweeteners (Sugars); Vinegar & Other Acidulants; Spices & Seasonings; Stabliizers & Thickeners; Formulas for Mayonnaise & Salad Dressings; Equipment; Manufacture of Mayonnaise and Salad Dressing-Batch Method; Manufacture of Mayonnaise and Salad Dressing–Continuous Method; Other Operations in Manufacturing; Filling; Capping; Labeling; Storage.
Chapter 11 — MANUFACTURE OF CANNED BABY FOODS — Government Regulations; Manufacture; Strained Carrots; Strained Peaches; Quality Control; In-Plant Inspection; Containers; Plant Sanitation; Spinach Baby Food Canning Line. Chapter 12 — TOMATO PRODUCTS — General Canning Guidelines; Stewed Tomatoes; Diced; Puree; Explanation Of The Solids Requirements Specified In The Revised Stds. For Tomatoe Puree & Paste; Paste; Juice; Ketchup; Cocktail Ketchup; Chili Sauce; Pizza Sauce.
Chapter 13 — EVAPORATED MILK — Introduction; World Production; Defination; Description of Operations; Mfg. Of Evaporated Milk; Clarification; Balance Tank; Pre-Heating; Standarization; Evaporation; Homoinization; Cooling & Filling; Sterilization in Container; Storage; Evap. Skim Milk; Evap. Filled Milk.
Chapter 14 — CANNED MEAT & VEGETABLE SALADS — Introduction; Raw Ingredients; Dressings for Canned Salads; Formulas; Starch Paste; Salad Dressing; Canned Meat Salads; Chicken Salad; Canned Potato Salads; German Style Potato Salad; American Style Potato Salad; Canned Macaroni Salad; American Style Macaroni Salad