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Onions (Canned)
Source: U.S. Department of Defence

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VEGETABLES No.Q 115 01
ONIONS (CANNED)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
33 cal
7g
2g
0g
0 mg
635 mg
77 mg
Ingredient
Weight
Measure
Issue
ONIONS,CANNED,WHOLE,TINY,INCL LIQUIDS
37-3/4 lbs
4 gal 3-1/8 qts
Method
1
Pour off half the liquid.
2
Place onions 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 onions in serving pans. Garnish if desired. CCP: Hold for service at 140 F. or higher.



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Onions (Canned)

Yield: 100 Portion: 3/4 Cup
Calories: 33 cal
Carbohydrates: 7g
Protein: 2g
Fat: 0g
Cholesterol: 0 mg
Sodium: 635 mg
Calcium: 77 mg

Ingredient Weight Measure Issue
ONIONS,CANNED,WHOLE,TINY,INCL LIQUIDS 37-3/4 lbs 4 gal 3-1/8 qts

Method:
1
Pour off half the liquid.
2
Place onions 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 onions 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.

https://theodora.com/recipies/vegetables/onions_canned.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence