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Path: utzoo!watmath!clyde!burl!ulysses!mhuxl!houxm!hogpc!houti!ariel!vax135!floyd!cmcl2!lanl-a!jad
From: jad@lanl-a.UUCP
Newsgroups: net.cooks
Subject: Re: Un-refrigerated fruit juices
Message-ID: <6905@lanl-a.UUCP>
Date: Wed, 9-May-84 12:07:18 EDT
Article-I.D.: lanl-a.6905
Posted: Wed May  9 12:07:18 1984
Date-Received: Fri, 11-May-84 07:19:36 EDT
References: <619@pyuxqq.UUCP>, <256@masscomp.UUCP>
Organization: Los Alamos National Laboratory
Lines: 17

1) The boxes are quite special - high temperature retorts are
   their name (or some such). They consist of a multiplicity
   of layers - metal, plastic, paper, etc.
2) I don't think that chemical preservatives are used. Even if
   hydrogen peroxide was used, its breakdown products are merely
   oxygen (a fairly good sterilant, actually) and water.
3) I am almost certain (nooo, this guys nevers hedges....) that
   extremely high temperatures are used - as someone mentioned
   somewhere, it is effectively like canning without the can.

Different subject - does anyone have a good recipe for French
pepper steak - the sort that uses soft green peppercorns and
is flamed before making a sauce (cream?) and serving.

Zozzle The Freep
cmcl2!lanl-a!jad