{"Page URL":"https://www.appropedia.org/GLASPACK","Page description":"[[GLASPACK]]\nPACKAGING FOODS IN GLASS Introduction This technical brief is intended to advise small-scale producers on the methods and equipment needed to package foods in glass jars and bottles. For a more detailed account of the types of foods that can be packaged in glass, the properties of glass containers, label design and production and the economic implications of introducing glass packaging the reader is advised to consult 'Appropriate Food Packaging' by P J Fellows and B L Axtell, ILO Technical Memorandum, Published by TOOL Publications, Sarphatistraat 650, 1018 AV Amsterdam, The Netherlands, 1993 (ISBN 90 70857 28 6). General outline of procedures Inspection and preparation of containers All incoming glass containers must be inspected for cracks, chips and small bubbles in the glass. New jars and bottles should be rinsed in clean water, chlorinated if necessary by adding 2-3 drops of household bleach per litre of water. Second hand bottles must be thoroughly inspected, both by looking for chips etc and also by smelling the containers to make sure that they have not been used for storing kerosene or","Page language":"en","Page license":"CC-BY-SA-3.0","Page title":"GLASPACK","Page views":"24","Page year":"Monday, 01-Jan-07 00:00:00 UTC","Modification date":"Friday, 28-Nov-25 13:40:20 UTC"}