Relation of Initial Temperature to Pressure Vacuum, and Temperature Changes in the Container During Canning Operations

If canned foods of uniform quality are to be produced, the various canning operations must be placed upon a sound scientific basis and the methods which are employed, so far as the nature of the food substance will permit, must be carefully standardized. The situation calls for the elimination of the element of chance and the abandonment of " rule-of-thumb " practices. It is equally important that those factors which affect the cooking or processing of the food after the can is sealed should be thoroughly understood. To throw further light upon the matter of initial temperatures and their bearing upon pressures, vacuums, and temperature changes during and following the processing period, the present work was undertaken, and it is hoped that the data presented herewith will contribute to the solution of some of the canning problems.

Magoon, C.A.

Culpepper, C.W.

National Agricultural Library

1922

U.S. Department of Agriculture Bulletin Number 1022