METHOD OF THERMALLY PROCESSING LOW ACID FOOD WITH ADDED TARTARIC ACID

摘要

Low acid vegetables such as asparagus spears, green beans and thelike are canned in a solution acidified with tartaric acid. Sufficient tartaric acid is added to the canned product so that the pHrange of the canned product after thermal processing is within a range of about pH 4.1 to about 4.4. The reduced pH allows less extreme thermal processing than standard canning parameters to achieve microbiological safety, thereby enhancing the organoleptic qualities of the food.