Source: U.S. Department of Defence
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Beets (Canned)
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 VEGETABLES No.Q 104 01
BEETS (CANNED)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
50 cal
12 g
1g
0g
0 mg
446 mg
23 mg
Ingredient
Weight
Measure
Issue
BEETS,CANNED,SLICED,INCL LIQUIDS
39 lbs
4 gal 2 qts
Method
1
Pour off half the liquid.
2
Place beets in steam-jacketed kettle or stock pot.
3
Heat to a simmer. Simmer about 10 minutes, stirring gently. DO NOT BOIL. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place in serving pans. Garnish if desired. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/vegetables/beets_canned.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 50 cal |
| Carbohydrates: | 12 g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 446 mg |
| Calcium: | 23 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEETS,CANNED,SLICED,INCL LIQUIDS | 39 lbs | 4 gal 2 qts |
| Method: | |
|
1 Pour off half the liquid. 2 Place beets in steam-jacketed kettle or stock pot. 3 Heat to a simmer. Simmer about 10 minutes, stirring gently. DO NOT BOIL. CCP: Heat to 145 F. or higher for 15 seconds. 4 Place in serving pans. Garnish if desired. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence