Home Critical Review of Home Preservation Literature and Current Research
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Table of Contents
I. INTRODUCTION AND OBJECTIVES
II. EARLY HISTORY OF USDA HOME CANNING RECOMMENDATIONS RECOMMENDED PROCESSES (1909-1923)
    A. Farmer's Bulletin 359
B. Farmer's Bulletin 839
C. Farmer's Bulletin 853
D. Farmer's Bulletin 839
E. Farmer's Bulletin 1211
  BUREAU OF HOME ECONOMICS IS FORMED
  THEORY DEVELOPMENT (1920-1925)
    A. Cut-and try Methods
B. Contributions of Bacteriology
C. Heat Penetration Tests
D. The Calculation of Processes and Sterilizing Values
  PERIOD OF TRANSITION (1926-1946)
    A. Farmer's Bulletin No. 1471
B. Research Conducted on Meats
C. Farmer's Bulletin No. 1762
D. Conservation Bulletin 28
E. AWI Publications
F. Further Contributions of Bacteriology
    Inoculated Pack Studies
    Determining Spore Resistance
    Classification of Canned Food
G. Heat Penetration and Processing Tests with Home Canning
H. USDA Makes Shift to Science
III. ORIGINS AND ASSESMENT OF CURRENT USDA RECOMMENDATIONS
  BHNHE AND RELATED RESEARCH
    A. Technical Bulletin No. 930
B. Scientifically Determined Canning Processes Released
C. Origins of Processes for Low-Acid Vegetables
    Asparagus and Beets
    Blackeye Peas
    Dry Beans, Hominy, Potatoes
    Development of Raw Packs for Low-Acid Vegetables
D. Origins of Processes for Meats and Poultry
    Vegetable-Beef Stew
    Pork and Beans, Baked Beans
    Other Products
E. Origins of Proceses for Acid Foods
F. 1982 Meeting Held with National Food Processors Association and USDA, AES and ARS Representatives
  ISSUES REMAINING ABOUT PROCESS ORIGINS
    A. Asparagus and Beets
B. Spinach
C. Sweet Potatoes
D. Other Low-Acid Vegetables
E. Meats and Poultry
F. Acid Fruits
G. Tomatoes
H. Acid-Low Acid Mixtures; Acidified Products
I. Peppers and Figs
IV. EQUIPMENT AND ITS MANAGEMENT - HISTORY AND CURRENT ISSUES
  STEAM CANNING
    A. History of Recommendation
B. Review of Literature
  OVEN CANNING
  OPEN-KETTLE CANNING
    A. Recent Study of Open-Kettle Canning
B. Mycotoxins Research
  PRESSURE CANNING EQUIPMENT
    A. Canner Construction and Size
B. Venting
C. Canning at 15 psig
  PREPARING, PACKING AND SEALING
    A. Hot Packs
B. Raw Packs
C. Exhausting, Venting and Vacuum