Entry: Canning / jarring - showing version 1
Notation:
A0BYP
Process of packing food into rigid container like cans or jars. Depending on the pH, products are then usually pasteurised or sterilised in the closed package, to ensure longer shelf-life (preserves). Alternatively, the products are preserved by salting or other non-thermal preserving methods before canning (semi-preserves). While preserves are stable for long time at room temperature, semi-preserves are usually stored in the cold chain and have a shorter shelf life.
Create code:
Hierarchies
| Hierarchy Master | Broader Protective packing | Narrower |
| Hierarchy preservation technique | Broader Protective packing | Narrower |
| Hierarchy Process | Broader Protective packing | Narrower |
Full Details
| broader |
Protective packing
|
| broader_preserv |
Protective packing
|
| broader_process |
Protective packing
|
| definition |
Process of packing food into rigid container like cans or jars. Depending on the pH, products are then usually pasteurised or sterilised in the closed package, to ensure longer shelf-life (preserves). Alternatively, the products are preserved by salting or other non-thermal preserving methods before canning (semi-preserves). While preserves are stable for long time at room temperature, semi-preserves are usually stored in the cold chain and have a shorter shelf life. |
| foodExOldCode |
T120A |
| hierarchyCode_master |
Z0001.0006.0002.0006.0002 |
| hierarchyCode_preserv |
Z0004.0002 |
| hierarchyCode_process |
Z0006.0002 |
| in scheme |
Preservation-technique
| Process
| Food type Identifiers
|
| lastVersion |
01.01.044 |
| notation |
A0BYP |
| pref label |
Canning / jarring |
| scope note |
Process of packing food into rigid container like cans or jars. Depending on the pH, products are then usually pasteurised or sterilised in the closed package, to ensure longer shelf-life (preserves). Alternatively, the products are preserved by salting or other non-thermal preserving methods before canning (semi-preserves). While preserves are stable for long time at room temperature, semi-preserves are usually stored in the cold chain and have a shorter shelf life. |
| state |
Facets
|
| termType |
Core term
|
| type |
Food-type
| Concept
|
| validFrom |
1 Jan 2010 00:00:00.000
|