Father of canning

History of Canning
-+ In 1804, Nicolas Appe11 in France invented a
process of sealing foods he1metically in
containers and sterilizing them by heat.
Appert is known as the father of canning.
Nicolas Appert
-+ In 1810, Peter Durand, another Englishman,
~~
obtained the frrst British patent on canning of
foods in tin containers. Tin cans are both
I
,
•

lighter and cheaper than glass jars.

.. \
'
- I
Appert became interested in food p1·eservation when the French
government offered a 12,000-franc prize in for publishing a book
called "The Art of Preserving Animal and Ve~etable Substances
nigjfor Many Yea1·s."
 DEFINITION AND MEANING
• Canning :-The process of sealing foodstuff
hermetically in container and sterilizing
them by heat for long time storage is known
as canning. The process is also known as
''Apertizing''
• Nicholas Apert in (1804) invented a process of
sealing food hermatically in containers and
sterilizing them by heat. He is known as
''Father of Canning''.
Principles of Canning
Destruction of spoilage organisms within the sealed container
by means of heat.

Why Canned Foods?

•Many vegetables begin losing some of their vitamins when
harvested. Nearly half the vitamins may be lost within a few
days unless the fresh produce is cooled or preserved. Within 1
to 2 weeks, even refrigerated produce loses half or more of
some of its vitamins.
•The heating process during canning destroys from one-third
to one-half of vitamins A and C, thiamin, and riboflavin.
1. Selection of fruits and vegetables
2. Grading
3. Washing
4. Peeling
5. Cutting
6. Blanching
7. Cooling
8. Filling and Syruping /Brining
9. Exhausting
10. Sealing
11. Processing
12. Cooling
13. Storage
 1. Selection of Fruits and Vegetables:-
Fruit and vegetable should be absolutely fresh.
Also the should be ripe, firm and uniform
mature.
Overripe fruits and unripe fruits both should
be rejected because overripe fruits may be
infected with microorganisms and unripe fruits
affect o,n quality production of food material.
Also the fruit and vegetable should be free from
mechanical injury and insect damage.

In 1.gj
2. Gradin2:- the selected fruit and vegetables are
grad ed according to size and colour to obtain
unif orm quality.
This is done by hand or by usin g machines
such as scre w grader and roll grader.
3. Washing:-Washing is necessary to remove the
dirt, soil particles cont ainin g microbial spores
and pest icid al residue.
Was hing is done unde r runn ing tap water.
The root crop s are was hed in wate r containing
20-2 5 ppm chlorine.
 4. PEELING:- The main objective of peeling is to
remove the outer layering offood material
Methods of peeling:
a. Hand peeling:-It is used for irregular shape fruits.
Eg. Papaya.
b. Steam peeling:-Tomato, Sweet potato and potato
are peeled by steam peeling. peach fruit is also
peeled by steam peeling.
c. Mechanical peeling:-lt is done by using machinery
where the peel of fruit is hard.eg Pineapple
d. Lye peeling:-lye peeling is process of dipping of
food material in 1-2% boiling caustic soda (lye)
for 30 seconds to 2 minutes depending on nature
and maturity of fruit. ~
n~
Hand peeling Lye peele r
by machine
e. Flame peeling:- it is used for Garlic and onion
w~ich have papery covering. Just for bum it.
5.Cutting:- cutting is necessary to remove the
seed stone and core. Make the small pieces
which is easy for canning.
6. Blanching:- Blanching is also known as
scalding, parboiling, & precooking. This
method is not used for fruits it is used for
vegetables only .
Blanching means vegetables are kept in boiling
water for 2-5 minutes
Objtctives of blanching
□ Inactivate the plant enzymes which causes
toughness, discolouration, off flavour, softness, and
loss of nutritive value
□ Reduce the area of leafy vegetables by shirankage it
makes their packaging easier.
□Reduces the no.of microorganisms.
□Removes undesirable acids and astringent taste of
peel.
Disadvantages:
■ Water soluble pigments like sugar and anthocynin
pigments are leached out by boiling water.
■ Food material loose their colour, flavour.
7. COOLING:- Afte r blan chin g the veg etab les are
di~p ed in cold wat er for bett er han dlin g and
keeping them in goo d con ditio n.
8. FEELING:- Bef ore feel ing mat eria l into con tain ers
they are wel l ster ilize d. The fruits are norm ally
filled by han d to avo id brui sing . Afte r feel ing into
container they cov ered with syru p or brin e and this
process is kno wn as Syr upin g or Brin ing.
Syruping - A sug ar solu tion is kno wn as syru p. The
well refm ed sucr ose is used . Syr upin g is only use d
for Fruits and the con cent ratio n of syru p is 20-55
Brix. It shou ld be filled at 79-8 2C witl1 leav ing hea d
space of 0.3- 0.5 cm.
Brining:-A solution of salt in water is known as
bdne. Brining is only done for vegetables.
Hot brine of 1-3% concentration is used. Feeling is
done at 79-82 C with leaving head space 0.3-0.5
cm.
9. EXHAUS'I'ING:- The process of removal of air
from can is known as exhausting.
• It helps to avoid tl1e corrosion of tinplate.
• Retention of vit-C
• Minimizes discoloration by preventing oxidation
• Reduces chemical reaction between the
container and the contents.
10. SEALING:- Immediately after exhausting the
cans are sealed air tight by means of a can sealer.
During sealing the temperature should not fall
below 74oC.
11. PROCESSING:- Heating of foods for
preservation is known as processing ,However in
canning technology processing means heating or
cooling of canned foods to inactivate bacteria.
Many bacterial spores are killed by either high
or very low temperature. Almost all fruits and
vegetables are processed at temperature of 1OOC,
i.e , in boiling water.
12.COOLING:- After processing the cans are
co~led rapidly to about 39oC to stop the cooking
process and stack -burning.
Methods of cooling-
• dipping or immersion of the hot cans into tanks
containing cold water
• Spraying cans with jets of cold water.
• Exposing the cans to the air.
13.,STORAGE:- After labelling the cans , they
should be packed in strong wooden cases or
corrugated cardboard cartons and stored in cool
and dry place.
 FPO SPECIFICATIONS FOR CANNED
FOOD
FRlJITS
o Head space-should not ore
than 1.6 cm.
o Drained weight-should not
less than 50%
o Preservative- no
preservative
o Artificial colour-N·o colour
o Shall not show any positive
pressure and any sign of
bacterial growth when
incubated at 37C for a week.
VEGETABLES
o Head space-should not ore
than 1.6 cm.
o Drained weight-should not
less than 55°/o
o Preservative- no
preservative
o Artificial colour-No colour
except peas
o Shall not show any positive
pressure and any sign of
bacterial growth when
incubated at 37C for a week