A Complete Course in Canning and Related Processes 3 Volume Set 13th Edition Book III - Processing Procedures for Canned Food Products

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
Appendix — Glossary of Terms — Figures — Charts — Tables — Recipes

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Book III - 624 pages, Hardbound - ISBN 0-930027-28-0
(3-Volume Set - ISBN 0-930027-25-6)

Catalog #63C - Book III
$125.00 ea. Continental USA - Including Shipping Via UPS
$150.00 ea. Outside USA - Including Shipping Via Airmail

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Catalog #60C - 3 Volume Set
$255.00 ea. Continental USA - $345.00 ea. Outside USA
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