1/4/2020 · Boiler water additives may be safely used in the preparation of steam that will contact food, under the following conditions: (a) The amount of additive is not in excess of that required for its functional purpose, and the amount of steam in contact with food does not exceed that required to produce the intended effect in or on the food.
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Steam quality is a measure of the amount of moisture in the steam. It is expressed as the weight of dry steam in a mixture of steam and water droplets. For example, steam of 99% quality contains 1% liquid water. Carryover is any solid, liquid, or vaporous contaminant that leaves a boiler steam drum with the steam.
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Put the cover on the boiler and set it on the stove. Bring the water to a boil and keep it boiling for one hour. At the end of that time remove the cover of the boiler and allow the steam to escape On the second day Place the jars again in the boiler and boil for
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Tomatoes (about 5 to 6 pounds for every quart of sauce that you want to make) Chopped onions (1 medium onion per 1 quart of sauce) Minced garlic (1 to 1 1/2 cloves per quart) Olive oil Dried basil (1/2 teaspoon per 1 quart) Dried Oregano (1/2 teaspoon per 1 Salt
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Steam purity should not be confused with steam quality. Steam quality is a measure of the amount of moisture in the steam. It is expressed as the weight of dry steam in a mixture of steam and water droplets. For example, steam of 99% quality contains 1% liquid water. Carryover is any solid, liquid, or vaporous contaminant that leaves a boiler
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