Foods, their selection and preparation

Composition and Nutritive Value. The proximate composition of canned vegetables is much the same as that of an equivalent weight of the fresh vegetable. There may be losses of soluble nutrients resulting from precooking or blanching pre¬ vious to canning, and the vegetable as it comes in the can is diluted by any added liquid. The high temperature required in processing the nonacid vegetables brings about changes in flavor, texture, and color, especially in the leafy and green vegetables, and a loss in vitamin content, especially vitamin C. Guides to Buying. The Food and Drug Administration has established definitions and standards of identity: quality and fill for canned peas, other canned vegetables, [81] and canned tomatoes and other tomato products.1 In addition to the net weight of the contents and the name of the distributor, canned vegetables must state the common name and in some cases the variety of the product and any added ingredient, liquid, spice, or flavoring. Grades are the best guides to the quality of canned foods. Government purchases are made on the basis of grade, and many institutions indicate grades in writing specifications. Grades are based on a measure of certain definite quality factors. Not only do they safeguard the consumer, but they also enable her to select the canned vegetable best suited to her particular needs. The factors considered in establishing better grades or other quality designations in canned vegetables are flavor, color, tenderness and maturity, uniformity of size, clearness of liquid, and absence of defects. These are listed below by letter and the grade designations used by the trade for comparable qualities: Grade A (Fancy), Grade B (Extra Standard or Choice), Grade C (Standard), and Grade D (Substandard). When canned foods carry the letter 1 Definitions and Standards for Foods , Food and Drug Administration Service and Regulatory an¬ nouncement No. 2, Federal Security Administration, (December 28, 1948). French Artichokes • Hollandaise sauce is fre¬ quently served with French artichokes What’s New in Home Economics Stuffed Eggplant • Stuffed vegetables offer an opportunity to combine flavors grades1 above, preceded by "U. S.,” thecan was processed under continuous factory inspection by the U. S. Department of Agricul¬ ture. (See p. 56.) The grades are established by examination of samples from the partic¬ ular lot which carries the designation. Other products may carry grade designations pro¬ vided they are of the quality stated. Only when "U. S.” precedes the grade have they been inspected by this government service. 1A B C of Canned. Fruits and Vegetable Labelling , Miscellaneous Publication No. 460, United States Department of Agriculture, Washington, D.C. Brands are a less accurate guide than grades. Some brands carry grades, and oth¬ ers carry quality designations that roughly approximate grades. Some packers produce different grades of canned vegetables and give a different brand name to each. But studies have shown that some brands are not uniformly of the same grade, and the same brand name may appear on products of dif¬ ferent grades. Informative labeling supplies additional facts about the product. These labels are a guide in selecting a product for a particular use. Such information should be pertinent but is not a substitute for a quality designation or grade.