Experiments On New Methods Of Canning
Current experiments in the use of antibiotics (anti-bacterial substances) in the preserving of foods may result in reduced canning costs and in more appetising canned foods, according to the Department of Agriculture. Department scientists emphasise that the process is still in its experimental stages. Several years of work probably will be necessary before its suitability for use in canning or other foodpreserving techniques is determined. Most important question still to be answered is whether the antibiotics used in the process are toxic to man.
Studies show that the use of antibiotics in canning vegetables permits more rapid sterilising than ordinary canning methods. The method also eliminates the need for pressure-cooking equipment. Since less heat is required, the final products have better flavour than conventionally canned vegetables.
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Bay of Plenty Beacon, Volume 14, Issue 100, 20 February 1950, Page 5
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132Experiments On New Methods Of Canning Bay of Plenty Beacon, Volume 14, Issue 100, 20 February 1950, Page 5
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