Food and Drug Regulations

Version of section B.11.002 from 2006-03-22 to 2012-03-14:


 [S]. Canned (naming the vegetable)

  • (a) shall be the product obtained by heat processing the named fresh vegetable after it has been properly prepared;

  • (b) shall be packed in hermetically sealed containers;

  • (c) may contain

    • (i) a sweetening ingredient,

    • (ii) salt,

    • (iii) water, and

    • (iv) a firming agent; and

  • (d) may contain

    • (i) in the case of canned green beans and canned wax beans, pieces of green peppers, red peppers and tomato in an amount not exceeding 15 per cent of the final product, and dill seasonings and vinegar,

    • (ii) in the case of canned peas, garnishes composed of one or more of lettuce, onions, carrots, and pieces of green or red peppers in an amount not exceeding 15 per cent of the total drained vegetable ingredient, aromatic herbs, spices and seasonings, stock or juice of vegetables and aromatic herbs, calcium hydroxide in an amount not exceeding 0.01 per cent of the final product and magnesium hydroxide in an amount not exceeding 0.05 per cent of the final product,

    • (iii) in the case of

      • (A) canned asparagus, acetic acid, citric acid, malic acid and tartaric acid at levels consistent with good manufacturing practice,

      • (B) canned white asparagus, acetic acid, citric acid, malic acid, tartaric acid and ascorbic acid at levels consistent with good manufacturing practice, and

      • (C) canned chili peppers, citric acid at a level consistent with good manufacturing practice,

    • (iv) in the case of asparagus packed in glass containers or fully lined (lacquered) cans, stannous chloride in an amount not exceeding 25 parts per million, calculated as tin,

    • (v) in the case of canned artichokes, canned bean sprouts and canned onions, citric acid at levels consistent with good manufacturing practice, to be used as a pH adjusting agent,

    • (vi) in the case of canned ripe lima beans (butter beans) and canned pinto beans, calcium disodium ethylenediaminetetraacetate in an amount not exceeding 130 parts per million,

    • (vi.1) in the case of canned fava beans, calcium disodium ethylenediaminetetraacetate in an amount not exceeding 365 parts per million,

    • (vii) in the case of canned red kidney beans, canned chick peas (garbanzo beans) and canned black-eye peas, disodium ethylenediaminetetraacetate in an amount not exceeding 150 parts per million, and

    • (viii) in the case of canned asparagus, canned green beans, canned wax beans and canned peas

      • (A) butter or other edible animal or vegetable fats or oils, but if butter is added it shall be not less than three per cent of the final product,

      • (B) natural or enzymatically or physically modified starches when used with butter or other edible animal or vegetable fats and oils,

      • (C) acacia gum, algin, carrageenan, furcelleran, guar gum and propylene glycol alginate used with butter or other edible animal or vegetable fats or oils in an amount not exceeding one per cent, singly or in any combination, of the final product, and

      • (D) characterizing sauces, seasonings or flavouring agents if it is included in the common name of the product.

  • SOR/79-660, s. 1;
  • SOR/84-300, s. 30;
  • SOR/95-435, s. 1;
  • SOR/97-561, s. 1.
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