Processing Authority

Processing authority is a person who has an expert knowledge in the field of canning and microbiology. Thermal processes for canned foods shall be established by processing authority. In addition they must possess advanced testing equipment which will allow them to conduct heat penetration tests and /or innoculated pack studies. For example, fish can be packed in brine, sauce or oil and each method will affect the heating characteristics of the product. A product packed in oil needs longer processing times as bacterial spores receive extra protection from a thin film of oil that encapsulates them. A process is established for a particular food, formulation, thermal processing details, container type and size. Any changes to the formulation, process or container size must be evaluated and approved by a processing authority and not by the packer. Processing times that commercial producers use are much shorter in order not to overcook the food and preserve the best texture and color. Many factors are involved in designing a new recipe such as the properties of raw material, the amount of sugar, the percentage of fat, thickening materials (starch, flour), acidifying agents (lactic acid, citric acid, lemon juice) and more.

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs