Food and Drug Regulations (C.R.C., c. 870)

B.11.003. [S]. Canned Mushrooms

• (a) shall be the product obtained by heat-processing properly prepared mushrooms of the cultivated type;

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

• (c) may contain ascorbic acid, citric acid and salt.

B.11.003A. [S]. Frozen Mushrooms

• (a) shall be the product obtained by freezing properly prepared mushrooms of the cultivated type; and

• (b) may contain citric acid, sodium metabisulphite, sodium phosphate, dibasic, sodium sulphate and salt.

B.11.004. [S]. Frozen (naming the vegetable) shall be the product obtained by freezing the named fresh vegetable after it has been prepared and subjected to a blanching treatment and may contain citric acid and added salt.

B.11.005. [S]. Tomatoes or Canned Tomatoes

• (a) shall be the product made by heat processing properly prepared fresh ripe tomatoes;

• (b) may contain

  • (i) a sweetening ingredient in dry form,

  • (ii) salt,

  • (iii) a firming agent,

  • (iv) citric acid, and

  • (v) spice or other seasoning; and

• (c) shall contain not less than 50 per cent drained tomato solids, as determined by official method FO-18, Determination of Drained Tomato Solids, October 15, 1981.

B.11.007. [S]. Tomato Juice shall be the unconcentrated, pasteurized liquid containing a substantial portion of fine tomato pulp extracted from sound, ripe, whole tomatoes from which all stems and other portions unfit for consumption have been removed by any method that does not add water to the liquid and may contain citric acid, salt and a sweetening ingredient in dry form.

B.11.009. [S]. Tomato Paste shall be the product made by evaporating a portion of the water from tomatoes or sound tomato trimmings, may contain citric acid, salt and a Class II preservative and shall contain not less than 20 per cent tomato solids as determined by official method FO-19, Determination of Tomato Solids, October 15, 1981.