Abstract: A process for treating peas or other green vegetables such that they may be canned in a manner to retain their green color. The process is characterized by the steps of maintaining the vegetable in a fresh state and in an aerobic environment such that it does not wilt and continues to respire aerobically up to the sterilization step, sterilizing the vegetable at a temperature between 250.degree. F, preferably 275.degree. F, and the scorching temperature of the vegetable for a sufficient amount of time to yield a commercially sterile vegetable, and sealing the vegetable in a container. The conventional blanching step is eliminated in this process but may be replaced by a hot water wash at a temperature below the thermal injury temperature of the vegetable. The process produces green color retained vegetables without the addition of dyes or chemicals (except for salt and sugar) to the can.

Abstract: A method for shrinking and containerizing pieces of fruit (e.g., peaches and pineapple) wherein the fruit is treated by total immersion in excess syrup, which immersion is conveyed through a heating zone maintained in excess of sterilizing temperatures with sufficient residence time to shrink the fruit and remove intercellular gases. The fruit is then drained of syrup and filled and sealed in containers also at sterilizing temperatures.

Abstract: Cake batter is prepared by mixing separate aqueous and fat phases previously heat-treated, the aqueous phase being first aerated mechanically. The batter is packaged and can be stored at refrigerator temperatures for considerable periods without deterioration.