Consumer Sciences / Boiling Water Bath Processing Times / /
Facility
University of Georgia / Ft. Valley State University / University of Georgia Cooperative Extension / /
IndustryTerm
flat metal rack / food spoilage / use food / metal pot / metal canning lids / food particles / food quality / hot food / food quality fruit / adjusted processing times / food jars / anti-darkening solution / metal measuring spoon / narrow metal screw band metal lid / Internet sales / canned food / lighter syrup-packed product / metal ring band / food mill / local cider maker / Wash food residue / flat metal lids / food / /
Organization
University of Georgia / U.S. Department of Agriculture / University of Georgia Cooperative Extension and the Colleges of Agricultural and Environmental Sciences / Ft. Valley State University / /
Person
Judy A. Harrison / Peaches / Elizabeth L. Andress / /
Organisms that cause food spoilage–molds, yeasts, and bacteria–are always present in air, water and soil. Enzymes that may cause undesirable changes in flavor, color and texture are present in raw fruits. When fruits