a. Seal failure: The lid has been used before, the lid isn’t fully on, too much headspace and a vacuum isn’t pulled
b. Liquid lost during processing: The lid isn’t fully on the can, the lid has been used before and leaks, the jar is filled too full
c. Food darkening at the top of the jar: Oxygen leaks in because a vacuum isn’t pulled, differences between hot and cold pack, the product was over-processed
2. According to foodsafety.wisc.edu, the pH of lemon juice is within the range of 2.00-2.60, the pH of vinegar is within the range of 2.40-3.40, and the pH of cider vinegar is 3.10. These ingredients lower the pH of the canned product for food safety but can have other functions such as helping pectin to set or assisting in fermentation.
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Hot pack preparations take raw foods and heat them in either sauce or water before packing in the jar. Cold pack preparations take raw foods and pack them in the jar first and then pour hot water or sauce into the jar second. The preheating of fruit/vegetables will cook them, reducing their water holding capacity. Preheating would also reduce the amount of active microorganisms and enzymes compared to cold pack methods.
4. There are LACF regulations to prevent clostridium botulinum growth and causing serious foodborne disease. LACF is governed by the FDA. The recipes from lab that are below 4.6 are sweet apple cider butter, applesauce, apples in syrup, tomato pasta sauce, salsa, and spicy carrots. A water bath can be used because the pH is already below 4.6. The recipes above 4.6 and need to be pressure cooked are raw and hot pack carrots, raw and hot pack green beans, and raw and hot pack tomatoes, and hot pack butternut squash.
5. There would be color and nutritional changes because the pressure-cooked tomatoes are processed under higher temperature and pressure environments than a water bath method. The color would be darker and lose more nutrients for a pressure-cooked tomato than a water bath
b. Liquid lost during processing: The lid isn’t fully on the can, the lid has been used before and leaks, the jar is filled too full
c. Food darkening at the top of the jar: Oxygen leaks in because a vacuum isn’t pulled, differences between hot and cold pack, the product was over-processed
2. According to foodsafety.wisc.edu, the pH of lemon juice is within the range of 2.00-2.60, the pH of vinegar is within the range of 2.40-3.40, and the pH of cider vinegar is 3.10. These ingredients lower the pH of the canned product for food safety but can have other functions such as helping pectin to set or assisting in fermentation.
3. …show more content…
Hot pack preparations take raw foods and heat them in either sauce or water before packing in the jar. Cold pack preparations take raw foods and pack them in the jar first and then pour hot water or sauce into the jar second. The preheating of fruit/vegetables will cook them, reducing their water holding capacity. Preheating would also reduce the amount of active microorganisms and enzymes compared to cold pack methods.
4. There are LACF regulations to prevent clostridium botulinum growth and causing serious foodborne disease. LACF is governed by the FDA. The recipes from lab that are below 4.6 are sweet apple cider butter, applesauce, apples in syrup, tomato pasta sauce, salsa, and spicy carrots. A water bath can be used because the pH is already below 4.6. The recipes above 4.6 and need to be pressure cooked are raw and hot pack carrots, raw and hot pack green beans, and raw and hot pack tomatoes, and hot pack butternut squash.
5. There would be color and nutritional changes because the pressure-cooked tomatoes are processed under higher temperature and pressure environments than a water bath method. The color would be darker and lose more nutrients for a pressure-cooked tomato than a water bath