Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 15 · column 6 of 9 · from the scan, no model involved
ine acidity oi rood also influences processing. Foods are grouped as “add” and “low-acid” for purposes of selecting the appropriate processing method. Add protects against the growth of spoilage organisms, particularly Clostridium botuhnum. Thus the heat treatment need not be as severe for foods in the “add” group as for foods in the low-add” group.
Foods in the “add” group can be processed by the boding water bath method. In this method, jan of food are immersed in boiling water. Heat is transferred from the water to the food. Food in jan never gets hotter than the boiling paint at water - 212 degrees F. - regardless of how many hours the food is processed. Foods which can be processed ta a boding water bath are Ms, tomatoes, pickles and jams, inchiding uppldj. irmkaanm VtoU, hosts, (pickled).
55.9%