This document provides information on food preservation through water bath and pressure canning. It discusses the differences between acid and low-acid foods and the appropriate canning method for each. Acidic foods like fruits can be water bath canned while low-acid foods like vegetables and meats require a pressure canner to reach the higher temperatures needed to kill bacteria. Key steps and equipment for safe home canning are outlined, including preparing jars, filling, processing times, and checking seals. Common food spoilers are defined and the importance of following tested recipes is stressed for safety.
Food Preservation Methods and Food Processing rmasterson
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Microbes are important to our food; however, there are processes that can eliminate the "bad bugs" from our food. Dive into this presentation for a look at 8 different methods of food preservation. Take a look at 2 different ways of meat processing and view those differences.
Food preservation is a process by which edible items such as fruits and vegetables are prevented from getting spoil. The nutritive value, flavour and colour of the foods preserved remain intact.
A process by which certain foods like fruits and vegetables are prevented from getting spoilt for a long period of time. The colour, taste and nutritive value of the food is also preserved.
When you keep fruits, vegetables or left over dal in the
refrigerator or in a cool place, will this be called food preservation? No, because you can store fruits and vegetables or left over dal in this state for a few days only
Cookery rules and preservation of nutrientsmanisaikoduri
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this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
In the USA, the Food and Drug Administration has had a zero tolerance policy for Salmonella since 2010, which is why various extrusion industries have experienced a dramatic increase in recalls over the past two years.
Food Preservation Methods and Food Processing rmasterson
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Microbes are important to our food; however, there are processes that can eliminate the "bad bugs" from our food. Dive into this presentation for a look at 8 different methods of food preservation. Take a look at 2 different ways of meat processing and view those differences.
Food preservation is a process by which edible items such as fruits and vegetables are prevented from getting spoil. The nutritive value, flavour and colour of the foods preserved remain intact.
A process by which certain foods like fruits and vegetables are prevented from getting spoilt for a long period of time. The colour, taste and nutritive value of the food is also preserved.
When you keep fruits, vegetables or left over dal in the
refrigerator or in a cool place, will this be called food preservation? No, because you can store fruits and vegetables or left over dal in this state for a few days only
Cookery rules and preservation of nutrientsmanisaikoduri
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this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
In the USA, the Food and Drug Administration has had a zero tolerance policy for Salmonella since 2010, which is why various extrusion industries have experienced a dramatic increase in recalls over the past two years.
Brief description of bowel structure challenges with herbal and dietary recommendations. Information is provided for education purposes only. All health programs should be monitored by a qualified health professional. Herbal formulas in this presentation are from Inno-Vita.
Food Industry Case Study: Manufacturing Tomato Sauces & KetchupMatt Smith
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Find the solution for one of the toughest mixing applications in the food industry, manufacturing tomato sauces and ketchup. Read this case study on the Process, the Problem and the Solution.
Tomato, Impact of Introduction of Hybrid Tomato, Poly House Technology in Vegetable Production, Canning and Bottling of Fruits and Vegetables, Fruits and vegetables Drying/Dehydration and Concentration, Processing Technologies of Tomato and other Vegetables, Technology of Tomato Products, Processing of Peeled Tomatoes, Processing of Dried Tomatoes, Flow Sheet for Tomato Juice Processing, Flow sheet for Processing of Tomato Ketchup or Sauce, Tomato Juice Processing Line, Processing and Storage of Orange Fruited Tomato Cultivars into Puree, Tomato Paste Technology, Technology of Tomato Puree, Tomato Ketchup, Juice & Bottling Technology, Soups and Soup Mixes, Tomato Juice Processing Line, Processing and Preservation of Tomatoes, Effect of Storage on the Colour and Sensory Attribute of Tomato Puree, Value Addition of Fruits and Vegetable by Mechanical Washing, Dehydration of Tomatoes (Tomato Powder), Packaging and Storage, Condensed Tomato Soup, Products from Tomato Pulp, Manufacturing Tomato Sauces and Ketchup, Project Profile on Tomato Pulp/Puree, Food Processing Unit, Tomato Powder, Tomato Products (Project Profile), Pineapple Tomato, Frut Juice and Other Products Bottling Plant.
A brief description of how you can pre-cook your beans to turn them into a convenience food. Several recipes are included for using beans in a varity of ways.
This class provides a brief overview to the structure of the United States government and principles of the US Constitution from the viewpoint of the Founding Fathers.
God's Hand in the Restoration of LibertyHome Makers
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This is class 2 in a series of 4 classes about defending religious liberty from an LDS perspective. These slides review a historical timeline when liberty was present and the principles required for liberty to exist.
When parents incorporate divine patterns of learning into their home schedule and routine they will greater opportunity for learning and growth for their children
An explanation of the checks and balances built into the US Constitution including historical timeline on how those checks and balances have been eroded.
Brief description of herbal and dietary protocols for inflammatory bowel disease. Information is provided for education purposes only. All health programs should be monitored by a qualified health professional.
A brief description of dietary and herbal products for the health of the oral cavity. This information is provided for education purposes only. All health programs should be monitored by a qualified health professional. Recommended formulas are from Inno-Vita.
Brief explanation of dybiosis and leaky gut syndrome. Herbal and dietary recommendations using Inno-Vita formulas. This information is for education purposes only. Herbal programs should be monitored by a qualified health professional.
#6 digestive system general maintenance and disordersHome Makers
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Sample herbal protocols for general maintenance and healing of the digestive system using herbal products from Inno-Vita and Systemic formulas. This information is for education purposes only and specific programs should be monitored by a qualified health professional.
Unveiling the Secrets How Does Generative AI Work.pdfSam H
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At its core, generative artificial intelligence relies on the concept of generative models, which serve as engines that churn out entirely new data resembling their training data. It is like a sculptor who has studied so many forms found in nature and then uses this knowledge to create sculptures from his imagination that have never been seen before anywhere else. If taken to cyberspace, gans work almost the same way.
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As an Army veteran dedicated to lifelong learning, I bring a disciplined, strategic mindset to my pursuits. I am constantly expanding my knowledge to innovate and lead effectively. My journey is driven by a commitment to excellence, and to make a meaningful impact in the world.
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Tata Group Dials Taiwan for Its Chipmaking Ambition in Gujarat’s DholeraAvirahi City Dholera
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The Tata Group, a titan of Indian industry, is making waves with its advanced talks with Taiwanese chipmakers Powerchip Semiconductor Manufacturing Corporation (PSMC) and UMC Group. The goal? Establishing a cutting-edge semiconductor fabrication unit (fab) in Dholera, Gujarat. This isn’t just any project; it’s a potential game changer for India’s chipmaking aspirations and a boon for investors seeking promising residential projects in dholera sir.
Visit : https://www.avirahi.com/blog/tata-group-dials-taiwan-for-its-chipmaking-ambition-in-gujarats-dholera/
Business Valuation Principles for EntrepreneursBen Wann
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This insightful presentation is designed to equip entrepreneurs with the essential knowledge and tools needed to accurately value their businesses. Understanding business valuation is crucial for making informed decisions, whether you're seeking investment, planning to sell, or simply want to gauge your company's worth.
Memorandum Of Association Constitution of Company.pptseri bangash
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www.seribangash.com
A Memorandum of Association (MOA) is a legal document that outlines the fundamental principles and objectives upon which a company operates. It serves as the company's charter or constitution and defines the scope of its activities. Here's a detailed note on the MOA:
Contents of Memorandum of Association:
Name Clause: This clause states the name of the company, which should end with words like "Limited" or "Ltd." for a public limited company and "Private Limited" or "Pvt. Ltd." for a private limited company.
https://seribangash.com/article-of-association-is-legal-doc-of-company/
Registered Office Clause: It specifies the location where the company's registered office is situated. This office is where all official communications and notices are sent.
Objective Clause: This clause delineates the main objectives for which the company is formed. It's important to define these objectives clearly, as the company cannot undertake activities beyond those mentioned in this clause.
www.seribangash.com
Liability Clause: It outlines the extent of liability of the company's members. In the case of companies limited by shares, the liability of members is limited to the amount unpaid on their shares. For companies limited by guarantee, members' liability is limited to the amount they undertake to contribute if the company is wound up.
https://seribangash.com/promotors-is-person-conceived-formation-company/
Capital Clause: This clause specifies the authorized capital of the company, i.e., the maximum amount of share capital the company is authorized to issue. It also mentions the division of this capital into shares and their respective nominal value.
Association Clause: It simply states that the subscribers wish to form a company and agree to become members of it, in accordance with the terms of the MOA.
Importance of Memorandum of Association:
Legal Requirement: The MOA is a legal requirement for the formation of a company. It must be filed with the Registrar of Companies during the incorporation process.
Constitutional Document: It serves as the company's constitutional document, defining its scope, powers, and limitations.
Protection of Members: It protects the interests of the company's members by clearly defining the objectives and limiting their liability.
External Communication: It provides clarity to external parties, such as investors, creditors, and regulatory authorities, regarding the company's objectives and powers.
https://seribangash.com/difference-public-and-private-company-law/
Binding Authority: The company and its members are bound by the provisions of the MOA. Any action taken beyond its scope may be considered ultra vires (beyond the powers) of the company and therefore void.
Amendment of MOA:
While the MOA lays down the company's fundamental principles, it is not entirely immutable. It can be amended, but only under specific circumstances and in compliance with legal procedures. Amendments typically require shareholder
Premium MEAN Stack Development Solutions for Modern BusinessesSynapseIndia
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RMD24 | Debunking the non-endemic revenue myth Marvin Vacquier Droop | First ...BBPMedia1
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Marvin neemt je in deze presentatie mee in de voordelen van non-endemic advertising op retail media netwerken. Hij brengt ook de uitdagingen in beeld die de markt op dit moment heeft op het gebied van retail media voor niet-leveranciers.
Retail media wordt gezien als het nieuwe advertising-medium en ook mediabureaus richten massaal retail media-afdelingen op. Merken die niet in de betreffende winkel liggen staan ook nog niet in de rij om op de retail media netwerken te adverteren. Marvin belicht de uitdagingen die er zijn om echt aansluiting te vinden op die markt van non-endemic advertising.
Falcon stands out as a top-tier P2P Invoice Discounting platform in India, bridging esteemed blue-chip companies and eager investors. Our goal is to transform the investment landscape in India by establishing a comprehensive destination for borrowers and investors with diverse profiles and needs, all while minimizing risk. What sets Falcon apart is the elimination of intermediaries such as commercial banks and depository institutions, allowing investors to enjoy higher yields.
Improving profitability for small businessBen Wann
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In this comprehensive presentation, we will explore strategies and practical tips for enhancing profitability in small businesses. Tailored to meet the unique challenges faced by small enterprises, this session covers various aspects that directly impact the bottom line. Attendees will learn how to optimize operational efficiency, manage expenses, and increase revenue through innovative marketing and customer engagement techniques.
Kseniya Leshchenko: Shared development support service model as the way to ma...Lviv Startup Club
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Kseniya Leshchenko: Shared development support service model as the way to make small projects with small budgets profitable for the company (UA)
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Affordable Stationery Printing Services in Jaipur | Navpack n PrintNavpack & Print
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Looking for professional printing services in Jaipur? Navpack n Print offers high-quality and affordable stationery printing for all your business needs. Stand out with custom stationery designs and fast turnaround times. Contact us today for a quote!
VAT Registration Outlined In UAE: Benefits and Requirementsuae taxgpt
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Vat Registration is a legal obligation for businesses meeting the threshold requirement, helping companies avoid fines and ramifications. Contact now!
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VAT Registration Outlined In UAE: Benefits and Requirements
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Water Bath Canning Basics
1. Food Preservation Water Bath Canning Resources: http://www.uga.edu/nchfp/ National Center for Home Food Preservation www.homereliance.blogspot.com Recipes and Ideas for becoming Self-Reliant Ball Blue Book: The Guide to Home Canning and Freezing Local Extension Agency: http://extension.usu.edu/saltlake/ or call 801.468.3179 Food Types and Canning Methods Foods can be placed into two categories for canning purposes. They are acid and low acid. Acid Foods: Contain natural acid. Generally this includes all fruits. Tomatoes are an acidic vegetable and are considered an acid food for canning. Sauerkraut, rhubarb, and foods that have had vinegar added such as pickles and relish are treated as acids. Acid foods can be safely canned in a water-bath canner. The acid level of tomatoes will vary so it is important to check with the county extension agency before canning tomatoes. Low-acid Foods: These contain very little natural acid. Generally all vegetables are low-acid. Meats, poultry, seafoods, mushrooms, and soups are low acids. Dry beans are also low-acid. Low-acid foods must be canned in a Pressure canner. Equipment Mason Jars: These are the best glass jars for canning. (Mayonnaise jars are not as strong and may break during processing.) Jars that have been stored for a long period of time, without exposure to liquid may become brittle and break easily during processing. Safety rules for jars include: 1: Take care to prevent sudden temperature changes that could crack the jars. 2. Never pour boiling water or hot food into a room temperature jar 3. Never place a hot processed jar on a cool or wet surface 4. Prepare jars by washing them in hot, soapy water and rinsing them well. 5. If the food will be processed for less than 10 minutes, the jars must be sterilized. Water Bath Canner: Kettle large enough for the canning jars to be fully surrounded in boiling water and completely immersed under 2 inches of water. Generally, they have a tight-fitting cover and a metal basket to hold the jars off the bottom of the kettle and to separate the jars from each other. Steam Pressure Canner: There are two types available. One has a gasket seal and one has a clamp seal. The clamp seal canners are heavier and more expensive, but they never require a replacement of parts. The gasket on the gasket seal canner should be replaced every 2 years. A dial gauge or weight gauge is available to determine the amount of pressure. Dial gauges must be checked periodically to insure accurate readings. Because the steam inside the kettle is pressurized, its temperature exceeds the boiling point of water. At 10 pounds of pressure, the temperature will reach 240 F, which is hot enough to kill bacterial processes. Steam Canners: This is not to be confused with pressure canning. Steam canning is conducted in a covered cooker with a shallow bottom pan which allows steam to circulate around the filled jars. Steam in this type of canner does not maintain a steady flow of even temperature, so it is impossible to know if the heat has penetrated properly. (I have used the steam canner for juices, jams and jellies because these foods are brought to the appropriate temperature before placing in jars – I prefer using the Water Bath method for ALL raw pack foods) Food Spoilers: Molds and Yeast: Easily destroyed at temperatures between 140 F and 190 F. Enzymes – Present in all living things. Foods will continue to ripen when enzymes are present. They are easily destroyed by heat, at temperatures beginning around 140 F. Bacteria: They are not so easily destroyed. Salmonella and Staph are destroyed at 140 F. However, staph can also produce a toxin that is not destroyed unless the food is heated to 240 F. Botulism bacteria can be destroyed by boiling, but they produce a spore that throws off a strong toxin that cannot be destroyed by boiling. Botulism causing bacteria thrive on low-acid foods, and in the present of vacuum (no air) and moisture. These conditions can create a deadly toxin. Low-acid foods must be processed in a pressure canner to bring the temperature to 240 F. The home canner should not unduly worry about these food spoilers. It is good to understand what they are and how they affect food. Yet, if the directions and precautions are followed in reputable canning guides, foods can be safely canned or frozen with little concern for spoilage. Shelf Life: Properly canned food will keep indefinitely, but it is better to can just the amounts that will be needed until next canning season. The longer canned food is stored, the greater the opportunity for deterioration. Properly canned food has a RECOMMENDED shelf life of approximately one year. The Process: 1) Examine jars and sealing surfaces for nicks, cracks and sharp-edges. Discard any damaged jars or rings 2) Make sure jars are clean and sterile before filling with food 3) Fill jars with food, leaving the recommended head space in recipe. Eliminate air bubbles with a rubber spatula. Wipe away any food residue from top edge and threads of jar with a clean, damp cloth. Raw Pack: Food is placed in jar while it is raw. These foods are usually more delicate after they are cooked. Food should be packed firmly but not crushed. Hot Pack: This method is preferred when food is relatively firm and handles well. Precooking the food makes it more pliable, permits a tighter pack and requires fewer jars. Fruit canned without sweetening is always hot packed. 4) Pour syrup or water over food as instructed by recipe. 5) Place a lid on mouth of jar so that sealing compound rests on top edge. 6) Screw the band down firmly, so that it is hand tight. Do not use jar wrench or other device to tighten the screw band. 7) Process jars of food as recommended in recipe. Water Bath: Raw Pack jars are placed in the canner in hot water. Hot Pack jars are placed in simmering water. Add boiling water, if necessary to bring the water an inch or two over the tops of the jars. Cover the canner and bring the water to a rolling boil. Start counting processing time at the point when rolling boil begins. Allow the water to boil gently but steadily for the time required. Remove the containers from the canner immediately when the processing time is up. Pressure Canner: Place 2-3 inches of hot water in canner (use amount recommended by manufacturer) Fasten the canner cover securely. Allow steam to vent steadily for 10 minutes to drive all air from the canner. Bring to appropriate pressure and start counting processing time when pressure is reached. 8) When jars are fully cooled, remove screw bands and check the seal. The center of the lid should have been pulled down by vacuum and will be slightly concave. Wash outside jar surface and store properly in a cool, dark, dry place. Fruits (acid foods) – Boiling water Bath Many fruits tend to darken while being prepared. To prevent darkening, use ascorbic acid. Drop the fruit into the solution as it is pared, cored, peeled or pitted. Do not leave the fruit in solution longer than 20 minutes. The skin on peaches can be loosened by dipping into boiling water ½ to 1 minutes. Dip peaches in cool water afterward and drain. Fruits are canned with a syrup made ahead of time. Measure sugar and liquid into a saucepan. Cook until sugar dissolves. Keep syrup hot until needed, but do not let it boil down. Usually 1 ½ cups of syrup are needed for each quart of fruit. (Time saving tip: Place one cup syrup in jar before filling with fruit. The syrup will prevent the fruits from darkening, thus eliminating the need to place in ascorbic acid solution. Add remaining syrup after jar has been filled with fruit.) Syrups for Canning Extra Light1 cup sugar per quart of liquid Light2 cups sugar per quart of liquid Medium3 cups sugar per quart of liquid Heavy4 ¾ cup per quart of liquid ALWAYS FOLLOW AN APPROVED RECIPE WHEN CANNING. HOME MADE RECIPES HAVE NOT BEEN TESTED FOR pH AND PROCESSING TIMES MAY NOT BE SUFFICIENT TO AVOID SPOILAGE.