General principles and methods--Microorganism in relation to vegetable processing--Tin, glass, and Plastic Containers--Harvesting, handling, and storing vegetables--Preparing vegetables for processing--Canning of vegetables--Vegetable juices, sauces, and soups--Freezing of vegetables--Vegetable dehydration--Pickling and fermenting of vegetables--Grades and standards--Quality control--Sanitation and waste management--Composition and nutritive value of raw and processed vegetables--Storage life and quality retention--Nutrition labeling--Computerized process control-general principles--Computers in food processing