Servings: 100 Portions
Portions: 1/2 Cup Each
GUIDELINES FOR HEATING CANNED VEGETABLES
31 lb 11 oz (35-No. 300 can) Asparagus, spears and stalks
25 lb 4 oz (4-No. 10 can) Beans, green or wax
26 lb (4-No. 10 can) Beets
26 lb 4 oz (4-No. 10 can) Carrots
26 lb 8 oz (4-No. 10 can) Corn, whole grain
27 lb 2 oz (28-No. 303 can) Okra
25 lb 4 oz (4-No. 10 can) Onions
26 lb 4 oz (4-No. 10 can) Peas
24 lb 8 oz (4-No. 10 can) Spinach
2 cups (1 lb) butter or margarine, melted
Pour off half the liquid.
Place vegetables and remaining liquid in steam-jacketed kettle or stock pot.
Heat to serving temperature about 10 minutes; stir gently while heating. DO NOT ALLOW TO BOIL.
Place in serving pans.
Pour an equal amount of butter or margarine over vegetables in each pan. Garnish as desired.
NOTE:
Prepare vegetables in small batches to prevent breaking up, discoloration and overcooking.
Leftover liquid may be used in making soups, sauces, and gravies.