Collection search - Canned Vegetables

Record information – Brief

1

Canned Vegetables

Item number (ISN):

562532

Hierarchical level:

Item (Accession level)

Item number (ISN):

562532

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

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Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1972-04 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Colleen Clarke

Description:

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Did you know that Canada was the first country to have special legislation for canned foods? These standards were established in 1902. Provisions for grades were made in 1918. A shortage of steel during World War II prompted the standardization of canned sizes a move that has proved beneficial to both processors and consumers. In January of 1967 labelling regulations were changed to provide a more accurate statement of the actual contents in cans. For example, cans formerly marked 20 fluid ounces are now labelled 19 fluid ounces. The label on a can of vegetables is your guide to the content. It gives the name of the product, the brand name of the processing company or chain store and the name and address of the packer, as well as the following information: the grade, the size, the style of the food in the can such as whether it's whole beets or French cut green beans and any additives such as seasonings, coloring, preservatives and other additives. These must be mentioned on the label. It is important to store your canned vegetables in a cool dry place where the temperature remains fairly constant; they many be keep indefinitely as long as there is no sign of leakage or building which would indicate that spoilage has taken place. The contents of dented cans are not usually affected unless the dents are severe enough to cause leakage. Canned vegetables that have been frozen are safe to use. Although the freezing may change the texture somewhat. Here is a way of preserving the natural flavor of canned vegetables. Heat them this way: pour off the vegetable liquid into a saucepan and boil it quickly to reduce the volume by half, then add the vegetables, heat and season with salt and pepper. If the liquid in a can of vegetables is not to be used, for example in casseroles, save it and add it to soups, sauces or gravies, as it has valuable nutrients.

Language:

English

Notes:

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1. Description based on script.

Detailed holdings information:

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Vault ISN:

935910

Format:

SOUND

Location number:

1978-0095/0989

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

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