Food and Drug Regulations

B.11.002 [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,

  • (iv) a firming agent, and

  • (v) citric acid; 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, malic acid and tartaric acid in an amount consistent with good manufacturing practice, and

    • (B) canned white asparagus, acetic acid, ascorbic acid, malic acid and tartaric acid in an amount consistent with good manufacturing practice,

    • (C) [Repealed, SOR/2012-43, s. 4]

  • (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 legumes, other than canned green beans, canned peas and canned wax beans, calcium disodium ethylenediaminetetraacetate in an amount not exceeding 365 parts per million calculated as the anhydrous form, or disodium ethylenediaminetetraacetate in an amount not exceeding 165 parts per million, and

  • (vi) to (vii) [Repealed, SOR/2012-43, s. 4]

  • (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.