Factors affecting the retention of vitamin C in community canned tomatoes
- UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
- Elna Elizabeth Daniels (Creator)
- Institution
- The University of North Carolina at Greensboro (UNCG )
- Web Site: http://library.uncg.edu/
- Advisor
- Orrea Pye
Abstract: The summer of 1943 marked a keener Interest In community food preservation than was shown during any proceeding summer. The reasons for this accelerated interest were war-time food shortages and the need for conserving all the food produced in both large and small gardens. These conditions brought about the opening of community canneries and the increased use of those already in operation. Many of these canneries were located in crude buildings; or lacking buildings, the canneries were nothing more than tables and boilers set up in the open. In most of the canneries, tin containers were used, because tin is easily handled and allows the food to be processed and cooled quickly which prevents over-cooking the product. The placement of equipment in a community cannery lends itself to the ease of preparation and processing of large quantities of food. In this respect the community cannery has the advantage over the ordinary home kitchen where the preparation and processing of large quantities of food is difficult.
Factors affecting the retention of vitamin C in community canned tomatoes
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Created on 1/1/1944
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Additional Information
- Publication
- Thesis
- Language: English
- Date: 1944
- Subjects
- Canned tomatoes
- Vitamin C
- Food $x Vitamin content