Canning Food Processing 10

Republic of the Philippines
Department of Education
MIMAROPA Region
Division of Palawan
Coron Coastal District
CORON SCHOOL OF FISHERIES
Coron, Palawan
FOOD PROCESSING
GRADE 10
PROCESS FOOD BY CANNING
Week 1
1
QUALIFICATION TITLE : FOOD PROCESSING
UNIT OF COMPETENCY : PROCESS FOOD BY CANNING
MODULE TITLE : PROCESSING FOOD BY CANNING
WHAT IS THIS MODULE ABOUT?
This module deals with the knowledge, skills and attitudes required in the processing of food by
canning. It also familiarizes the student with the history of canning, the canning plant layout, factors in its
establishment, and on the different equipment, tools and utensils used in canning. It teaches the students on
how to prepare the raw materials and perform canning fish by teaching them with the basic procedures using
tin cans and glass jars and the general methods to be applied.
WHAT WILL YOU LEARN?

After completing this module, you should be able to:
1. know the history of canning;
2. recognize principle involved in canning;
3. familiarize with the canning plant layout;
4. identify factors in the establishment of a cannery;
5. learn basic equipment and utensils;
6. know basic canning procedures for tin cans and glass jars
7. differentiate glass jars and tin cans; and
8. perform and apply general methods of canning fish.
LO1. HISTORY OF CANNING

LO2. PRINCIPLE INVOLVED IN CANNING
Week 1
WHAT ARE THESE LESSONS ABOUT?
These lessons deal with the history of canning and how the canning industry developed in different
countries such as Europe, America and in the Philippines. It also explains the principle involved in canning.
After completing this module, you are expected to:

2. familiarize with the different personalities involved in canning;
3. learn about the development of canning in different countries; and
4. explain the principles involved in canning.
WHAT DO YOU ALREADY KNOW?
2
Before you go over this module, try answering the succeeding Pre-test. This will enable you to find
out what you already know and what you still need to know about the lesson. Good luck!
Pre-Test
A. Matching Type
Directions: You can find below important personalities and their contributions in the development of canning.
Choose the letter that matches to their contribution in the industry. Write your answer on your activity
notebook.
Important Personalities Contributions
1. Nicolas Appert a. engaged in canning of fish and vegetables as well as
pork and beans
2. William Underwood b. first to can oyster, lobster and salmon
3. Peter Durand c. invented the pressure cooker
4. Ezra Daggett d. discovered that canned foods though sufficiently
heated still have nutritive value
5. Thomas Kensett e. first to obtain patent on canning of seafoods
6. Isaac Winslow f. discovered the tight-rubber sealing of jar cover
7. Maria Y. Orosa g. father of canning
8. Pierce Angilbert h. first food packers in the U.S.
9. Louise Pasteur i. . invented the pressure gauge
10.Raymond Appert j. patented the use of cans in preserving
foods
11. Charls Alms k. first to can foods in the Philippines
12. Manuel L. Quezon l. first to can corn in the U.S,
13. Thomas Duckwall m. establish the first cannery of tomatoes
14. Theodore Gister n. clarified that putrefaction of food is caused by
bacteria
15. Saddington o. experimented fruits in glass containers heated in
water bath for 1 hr at 75°C
LET US STUDY
Let us define
Before you go any further, try to study the meaning of some terms, which you may come across as
you read through this learning module.
Canning – is the application of heat to food in hermetically sealed container either in tin cans or glass jars, at
a given time and temperature enough to destroy microorganisms likely to cause spoilage.
Fish canning – is a method of processing fish and other fishery products in hermetically sealed containers,
either in tin cans or glass jars, with the use of enough heat to destroy microorganisms likely to cause
spoilage.
history – past events that relate to a particular subject or topic such as canning.
francs – unit of currency
patent – sole right to exclude others from making, using or selling an invention.
3
tin can - a sheet of tin-plated iron that was rolled into a cylinder (known as the body), onto which the top
and bottom were manually soldered, and where fish and fishery products are packed.
Cannery/ canning plant – a processing establishment wherein handling, preparation and processing of fish
or fishery products are done with the use of processing equipment in accordance with set standards.
HISTORY OF CANNING
Birth of Canning. In 1809, the French were the first to can fish. Canning was invented after prolonged
research by Nicolas Appert of France in response to a call by his government for a means of preserving food
for army and navy use. Appert’s method consisted of tightly sealing food inside a bottle or jar, heating it to a
certain temperature, and maintaining the heat for a certain period, after which the container was kept sealed
until use. Appert won 12,000 francs offered by the French government because he was the only person who
served canned products for the army and navy during the Napoleonic war. Moreover, Appert was the first to
put up a cannery in France for its high quality products known as “House of Appert”.
It was 50 years before Louis Pasteur was able to explain why the food so treated did not spoil: the heat
killed the microorganisms in the food, and the sealing kept other microorganisms from entering the jar. He
discovered that nutritive values of food are retained if sufficiently heated in closed container.
Development of Canning in Europe. Saddington conducted an experiment by placing the fruits in

loosely corked glass containers and heated in a water bath for one hour at 75 ̊C. The bottles were then removed
from the water bath tightly corked and the corks were sealed with cement.
In 1810 Peter Durand of England, acquired a British patent on the use of tin-coated iron cans for
preserving vegetables, animals and other perishable foods. By the year 1820 he was supplying canned food to
the Royal Navy in large quantities.
Early Canning in America. European canning methods reached the United States soon thereafter,
and that country eventually became the world leader in both automated canning processes and total can
production.
Ezra Daggett started canning in the United States. He canned oysters, lobsters and salmon in New
York. In 1819, Thomas Kensett, first to obtain patent on canning of sea foods in New York. Isaac Winslow, a
sea captain was the first to can corn in the United States. He sterilized packed corn by boiling it in water.
In 1860, the first cannery was established by Thomas Duckwall in Cincinnati, Ohio, for canning of
tomatoes. Later, he canned peaches, strawberries, and similar products. In California, the first canneries were
first established about 1860 by Cutting and Provost. These two canneries packed fruits in tin cans and glasses.
These two industries in California had been well developed and surpassed with other states along this line.
In the late 19th century, Samuel C. Prescott and William Underwood of the United States set canning
on a scientific basis by describing specific time-temperature heating requirements for sterilizing canned foods.
William Underwood was the first food packer in the United States in 1820. He learned preserving and pickling
food from England in the factory of Mackey and Company in London. He was the founder of William
Underwood Company of Boston, Massachusetts.
Other personalities who had contributions to canning industry:
Theodore Gister – clarified that putrefaction of food is caused by bacteria.
Charles Alms – discovered the tight-rubber sealing compound in the bottom edge of the glass cover.
4
Piers Angilbert – invented the pressure cooker.
Raymund Appert – invented the pressure guage in 1857.
Development of Canning in the Philippines. The first Filipino to undertake serious work in canning
was the late Maria Y. Orosa, formerly of the Bureau of Science. Manuel L. Roxas joined the National
Development Company’s branch in Guagua, Pampanga, engaged in food processing particularly on the
canning of fish and vegetables. Later, he established his own processing company, The Rose Pack Company”
engaged in the canning of pork and beans.
At present, there are many cannery established in the Philippines such as; “Ligo”, “Asahi”, “555”,
“Family’s Brand”, “Century Tuna”, “Young’s Town”, “Saba”, “Master”, “Fresca”, “Lucky 7”, “Blue Bay”,
“DF”, “Purefoods Hormel Company”, “Del Monte” and “Dole”. These canneries were established in different
towns or cities all over the Philippines.
PRINCIPLES INVOLVED IN CANNING
Canning is the application of heat to food in hermetically sealed container either in tin cans or glass
jars, at a given time and temperature enough to destroy microorganisms likely to cause spoilage. In other
words, canned products packed in glass jars are called canned goods not bottle products because the principle
involved in canning states application of heat to food in hermetically sealed container either in tin cans or
glass jars at a given time, for instance, 90 minutes, and temperature, for example, 240 ̊F, enough o destroy
microorganisms likely to cause spoilage.
Canned goods packed in glass jars are different from bottled products like coke, pepsi cola, sprite,
royal, beer and many others because they are not hermetically sealed. Bottled products can simply be open by
can opener or spoon unlike canned products which is difficult to open by can opener or spoon because they
are hermetically sealed.
The container to be used in canning must be sterilized to destroy all microorganisms (bacteria, molds,
yeasts) that might still be present in the food contents. A vacuum inside the can is necessary for the following
reasons: 1. to prevent chemical reaction and iron base of the tin plate; 2) to prevent spore formation of aerobic
bacteria; 3) to maintain the concave position of the can ends; and 4) to minimize rancidity of the products
during storage.
Canning preserves most of the nutrients in foods. Proteins, carbohydrates, and fats are unaffected, as
are vitamins A, C, D, and B2. The retention of vitamin B1 depends on the amount of heat used during canning.
Some vitamins and minerals may dissolve into the brine or syrup in a can during processing, but they retain
their nutritive value if those liquids are consumed.
APPLY WHAT HAVE YOU LEARNED
Activity 1. Know the Canneries

Direction: You have learned the different canneries established in the Philippines. Choose five canneries and
know its manufacturer. Write the name of the manufacturers on your activity notebook.
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HOW MUCH HAVE YOU LEARNED?
Assessment
I. Identification
Directions: Identify who was the person that has great contribution to the canning industry by analyzing his/
her statement. Write your answer on your activity notebook.
I will try to can other foods aside

from my canned oyster, lobster and
salmon.
1. ___________________
Look! I have discovered that the

canned foods though sufficiently
heated still have nutritive value.
2. ____________________
Hmm! It is now clear that the spoilage

of food is brought about by bacteria!
3. _____________________
Thanks! I’ve got my patent for my

canned products and now I am ready
to supply the Royal Navy in bulk.
4. _____________________
My learning from England about

preserving and pickling of foods and as a
food packer was an advantage for me and
will surely help my future company.
5. -
_____________________
At last! My vision of creating a pressure

gauge is now a reality.
6. ______________________
6
My learning from other countries inspired
me much to do canning foods and prepare
different products in the Philippines.
7. _______________________
Wow! I won 12,000 francs from the

French government.
8. ________________________
My invention of this equipment will help

pressure cook the canned products.
9. ________________________
I will establish my own company which

will focus on the canning of pork and
beans.
10. ________________________
II. Enumeration
Directions: Enumerate what are being asked. Write your answers on your activity notebook.
1. Give 3 important personalities in the canning industry who established their own cannery.
1-3
2. Enumerate at least 4 canneries established in the Philippines.

4-7
3. Examples of bottled products

8-9
4. What are the microorganisms being destroyed during canning?

10-12
5. The nutrients not affected and are preserved during canning.

13-16
6. Give 2 reasons why the vacuum inside the can is necessary.

17-20
GOD BLESS!
7
MIMAROPA Region
Division of Palawan
Coron, Palawan
FOOD PROCESSING
GRADE 10
Week 2
8

LAYOUT OF CANNING INDUSTRY

Week 2
WHAT IS THIS LESSON ABOUT?
This lesson deals how the canning plant looks like and what are the operations take place inside the
canning plant or cannery. The students will also know about the flow sheet and the step by step method
followed inside the canning plant.

5. familiarize with the canning plant;
6. know the operations takes place inside the canning plant; and
7. learn the flow and step by step method of canning fish in plant/ cannery.
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Pre-Test
A. True or False
Directions: Read and understand each statement carefully. Write True if the statement is correct and
False if it is incorrect. Write your answer on your answer sheet.
1. Sardines is a young small shark-like fish.
2. The manager examine the fish to ensure complete removal of guts.
3. Nowadays there are also nobbing machines with greater capacity, served by four or more
operators, which can complete specific operations.
4. The automatic nobbing/packing machine has a capacity of 35-80 cans per minute and requires
approximately 50% of the manpower required by a traditional canning line.
5. After nobbing the sardines pass through a washing process to remove fins and scales.
6. The sardines are then transported, usually by a conveyor, to a washing machine.
7. Salt is absorbed by the flesh; a salt content of about 1-2% of fish weight, when in boxes is
acceptable.
8. Change of yield during the packing process depends on the quality of raw material, but on average
5% loss of weight is expected.
9. A typical flash cooker for sardines consists of 2 sections, one for cooking (in steam at about 95
°C) and one for drying (in hot air at about 130 °C).
10. From the cooker the cans are automatically transferred onto a conveyor which takes then to the
oil dispenser and onto the seaming machine where they are sealed.
LET US STUDY
Let us define
canning industry – the economic activity concerned with the canning of the raw materials
cannery/ canning plant - a processing establishment wherein handling, preparation and processing of fish or
fishery products are done with the use of processing equipment in accordance with set standards.
lay out – the plan, design or arrangement of something laid out a canning plant in detail
sardines – a young or small herring-like fish
tons – a great quantity of something such as fish or other materials
dingley– most common non-round cans used as container for canned foods
club - a tin can container
nobbing – removing the head and gut from fatty fish such as herring by partially severing the head and
pulling it away.
THE CANNING PLANT
The method for canning sardines in oil is often called the raw packaging method which contrasts
with the method in which the sardines are thermally treated before packing into cans.
The processing plant related to the description has a capacity of 15 tons raw fish per 8 hours. The
overall yields is approximately 50% of the weight of raw fish. See Figure 1 "Layout for sardines in oil,
cannery" which shows a plant of this capacity.
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Figure 1. Layout of Sardines in Oil Canning Plant
One ton of raw sardines is required to produce 5 200 (5 263) 1/4 club cans, packed into 52 cases of
100 cans each or 5 800 (5 882) 1/4 dingley cans packed into 58 cases of 100 cans each.
Figure 2 shows "Flow sheet for canning sardines in oil".
The operations after the thawing of the frozen fish or after transporting the fresh fish from the chill
store are as follows:
1. The sardines are size-graded by an automatic grading machine which selects sardines to suit the size
of cans used in the plant.
The number of sardines per can permitted for various can types is given in Table 1.
Table 1. Number of sardines per can for various can types

Type of can Number of sardines
Minimum Maximum
1/4 dingley 1 layer 6 sardines 12 sardines
1/8 6 sardines 12 sardines
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1/16 oblong 2 layers 8 sardines 14 sardines
1/4 club 1 layer 4 sardines 8 sardines
The smallest size of sardines allowed for canning is 9.5 cm.
2. After grading, the sardines are discharged onto a conveyor for transportation to the nobbing machine
where the head and guts of the fish are removed. On a typical nobbing machine, the fish are placed on
continuous belts with one fish in each compartment. The belt feeds the fish to a cutting wheel which
cuts the head, and together with the guts, draws it away from the body with rollers. If necessary the
tails are cut in the same operation.
The packers examine the fish to ensure complete removal of guts. Loss of weight during nobbing is
approximately 21%.
Nowadays there are also nobbing machines with greater capacity, served by four or more operators,
which can complete following operations:
• Removal of the head

• Evisceration
• Removal of the tail
• Washing the fish
• Packing the fish into cans
The automatic nobbing/packing machine has a capacity of 35-80 cans per minute and requires
approximately 50% of the manpower required by a traditional canning line (Perovic, 1983).
Figure 2. Flow sheet for canning sardines in oil

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3. After nobbing the sardines pass through a washing process to remove blood and surface slime.
Washing machines of many types may be used. Washing should be with potable water or sea water of
similar quality. (For certain species with hard and inedible scales, such as pilchard, special washing
machines suitable for removing scales are used).
4. The sardines are then transported, usually by a conveyor, to a brining machine. The brining can either
be a batch or a continuous operation. The speed of the process and the concentration of the brine can
be controlled. The fish are loaded into the brining unit in one end where they are immersed in
concentrated salt solution, and then screwed through the unit and simultaneously brined. The fish are
then discharged at the opposite end of the unit.
Salt is absorbed by the flesh; a salt content of about 1-2% of fish weight, when in boxes is acceptable.
The brining machine is equipped with a filter to screen particles from the brine.
In addition to giving the product the desired salt content, brining has other beneficial effects. The
process brightens the appearance of the fish by removing remaining slime and also toughens the skin;
when unbrined fish are canned much of the skin adheres to the can.
After brining, the fish are allowed to drain before being transported to the packing table.
The brine must be prepared from salt which does not contain large quantities of magnesium chloride,
a common contaminant in unrefined salt. The brine should be replaced regularly as otherwise it
becomes a source of contamination.
5. After the brining process the sardines are packed (manually or automatically) into pre-washed cans.
A manually operated packing line is equipped with conveyor belts, the speed of which can be altered
in order to ensure a smooth supply of sardines and cans to the packers. The filled cans and waste are
removed by the conveyor after packing.
In common sardine lines the filled cans pass over a weight control unit to a can aligner and then to a
can pusher, which automatically feeds the conveyor transferring them to the pre-cooker.
Change of yield during the packing process depends on the quality of raw material, but on average 5%
loss of weight is expected.
6. A typical flash cooker for sardines consists of 2 sections, one for cooking (in steam at about 95 °C)
and one for drying (in hot air at about 130 °C). The cans with the open end upwards are automatically
transferred to crates, which are hanging on crossbars mounted on a continuous chain conveyor running
in slings up awards into the cooking section, and into slings downwards in the drying section.
Between the two sections water is drained from cans as the crates are turned through 360° around a
tumbler. The heat in the cooking section is obtained from supply of direct steam while the heat in the
drying section is indirectly supplied from a heat exchanger. A fan located on the top of the section
circulates the heated air. Weight loss during this operation is approximately 25 %.
7. From the cooker the cans are automatically transferred onto a conveyor which takes then to the oil
dispenser and onto the seaming machine where they are sealed.
8. Before the retorting process the cans are washed to remove fish residues and oil from the outside of
the containers.
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Table 2 Examples of retorting temperatures and time for canning sardines
Can type Temp. (°C) Retorting time (min)

1/4 club 115-116 55
1/4 dingley 115-116 65
.
Assessment
A. MODIFIED TRUE OR FALSE
Directions: Write True if the statement is correct and if False rewrite the underline word or words to make
it correct. Write only your modified answers on your activity notebook.
1. The sardines are multi-graded by an automatic grading machine which selects sardines to suit the
size of cans used in the plant.
2. One ton of raw sardines is required to produce 5 200 (5 263) 1/4 club cans, packed into 52 cases of
100 cans each or 5 800 (5 882) 1/4 dingley cans packed into 58 cases of 100 cans each.
3. Sardines is a young small shark-like fish.
4. The smallest size of sardines allowed for canning is 19.5 cm.
5. The automatic nobbing/packing machine has a capacity of 35-80 cans per minute and requires
approximately 50% of the manpower required by a traditional canning line.
6. The managers examine the fish to ensure complete removal of guts.
7. After nobbing the sardines pass through a washing process to remove fins and scales.
8. Nowadays there are also nobbing machines with greater capacity, served by four or more
operators, which can complete specific operations.
9. The sardines are then transported, usually by a conveyor, to a brining machine.
10. Salt is absorbed by the flesh; a salt content of about 1-2% of fish weight, when in boxes is
acceptable.
11. Change of yield during the packing process depends on the quality of raw material, but on
average 5% loss of weight is expected.
12. A typical flash cooker for sardines consists of 2 sections, one for cooking (in steam at about 95
°C) and one for drying (in hot air at about 130 °C).
13. From the cooker the cans are automatically transferred onto a conveyor which takes then to the
oil dispenser and onto the seaming machine where they are sealed.
14. A fan located on the top of the section circulates the cold air.
15. Before the retorting process the cans are washed to remove fish residues and oil from the outside
of the containers.
GOD BLESS
14
MIMAROPA Region
Division of Palawan
Coron, Palawan
FOOD PROCESSING
GRADE 10
Week 3
15

LO4. FACTORS IN THE ESTABLISHMENT OF A CANNERY

Week 3
This lesson deals with the different factors in the establishment of a cannery or a canning plant. . It
also explains the importance of each factor in the success of its establishment.

8. know the different factors to consider in the establishment of a cannery; and
9. learn why these factors are important.
16
Pre-Test
A. Multiple Choice
Directions: Carefully read and understand the questions below. Select the best answer from the options given
and write the letter only on your activity notebook.
1. The most important factor in the establishment of a cannery.
a) Initial capital b. supply of raw materials c) buildings d) market and marketing
2. These are constructed in a canning plant like refrigeration and storage.

3. It should be near to the canning plant so that raw materials are still in good quality.
4. It should be available to the canning plant to clean the raw materials, wash the finished
products, wash the utensils, clean the laboratory and comfort rooms and many others.
a) Transportation b) manpower c) water supply d) buildings
5. The manager, supervisors, division chiefs technicians and other personnel belong here.
6. It should be available in a canning plant for easy transport of raw materials and products.
7. Is the highest ranking official in a canning plant.

a) Division chiefs b) manager c) technician d) janitors
8. Assigned to spearhead the activities of the division.

9. Assigned to take charge of all sanitary measures in the canning plant.

10. Check if equipment, machinery, and other facilities are in good condition ready for operation.
LET US STUDY
Let us define
cannery/ canning plant– a processing establishment wherein handling, preparation and processing of fish or
fishery products are done with the use of processing equipment in accordance with set standards.
proprietor – the owner of a cannery or a holder of property.
Return of Investment (ROI) – it means that the investment’s gain compare favorably to its cost; or the cannery
gains profit or not.
raw materials – the natural unprocessed material that is used in a manufacturing process.
sales talk– intended to persuade someone to buy, accept or do something.
public relation - good relationship of a manager to the public.
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ventilation – the provision of free air to a room or building.
FACTORS TO CONSIDER IN THE ESTABLISHMENT OF A CANNERY
1. Initial Capital. It is the most important factor in the establishing a cannery. The proprietor of the
cannery should have sufficient capital to finance the operation of a cannery. For instance, buy lot;
construct buildings; buy vehicles, equipment and machinery; purchase of supplies and materials; salary
of personnel and many others. Return of investment (ROI) of initial capital be enjoyed after two years
time operation if canned products are very much salable and profitable.
2. Supply of Raw Materials. Supply of raw materials such as fish and other fishery products are
abundant in the locality where cannery is situated. In case of typhoon, substitute materials such as
fruits, pork, beef, chicken and vegetables are also abundant in the locality to have continuous operation.
Likewise, quality of raw materials should be fresh as possible during the canning operation
because the condition of raw materials is only maintained in canning.
3. Buildings. Building is the third factor to consider in establishing a cannery. There are many buildings
to be constructed in a canning plant. For instance, refrigeration and cold storage building, laboratory
building for canning operation, living quarters building for personnel, office and man by others. Each
building has at least two comfort rooms, one for men and one for women.
4. Market and marketing. The market in buying the raw materials should be near as possible to the
canning plant so that the condition of the raw material are still in good quality and transportation cost
is minimal.
Likewise, marketing of the products should be fast in order to revolve the capital. Personnel of
good sales talk are assigned in the marketing division for easy disposal of the products. Fast disposal
of the products means good return of investment.
5. Water supply. A canning plant should have a good water supply to clean the raw materials, wash the
finished products, wash the utensils, clean the laboratory and comfort rooms and many others. For
drinking water personnel, the plant has mineral water for sale.
6. Refrigeration and cold storage facilities. Refrigeration and cold storage facilities are also important
factor in establishing a cannery for storing of raw materials as soon as they arrive in the plant to
prevent from spoilage. As stated earlier, refrigeration and cold storage should be placed in a separate
building in a plant and has permanent personnel to manage.
7. Transportation. It is necessary that a canning plant should have many vehicles for easy transport of
raw materials and products. Vehicle in getting the raw materials is different from vehicle marketing
the products. The latter, vehicle is new model and descent to attract the buyers. Likewise, the
manager’s vehicle is also latest model especially he is transacting business to different businessmen.
The quality of vehicle tells the personality of the manager.
8. Manpower. Manpower as a factor in establishing a cannery includes the manager, supervisors,

division chiefs, technicians, laborers, clerks, security guards, drivers and janitors.
The manager is the highest ranking official in a canning plant. He is expert in all the
activities in a plant and has good public relation (PR) with his subordinates, visitors, businessmen,
18
politicians, people in the community and many others. He oversees that the whole plant operates
smoothly.
The supervisors are of two groups. One group is assigned to look into the canning operation
of all the divisions and the other is sale’s supervisors with good sales talk in marketing the products.
The division chiefs are assigned to spearhead the activities of the division he is assigned. For
instance, if he is assigned in the processing division, the chiefs is in-charged for the temperature and
pressure of the products to be processed as well as sealing of containers, cooling, washing and wiping
the products. His forte is fish processing technology or post harvest fisheries.
The technicians should check if equipment, machinery and other facilities are in good condition
ready for operation.
For every division, there are laborers to perform the job. The laborers assigned in each division
are major in fish processing technology or post harvest fisheries.
The clerks are assigned to encode reports and other related works.
The security guards are assigned to safeguard all the properties of the canning plant.
The drivers are assigned to drive the vehicles of the canning plant. It is advisable the drivers
have living quarter inside or near the plant for easy service in case of emergency.
The janitors are assigned to take of all sanitary measures in the canning plant.
9. Machinery. The canning plant has adequate machinery for easy and comfortable operation of the
project. For instance, retort, pressure cooker, conveyor, can sealers, electric grinder, weighing scale,
washing equipment, cooling equipment, labeling equipment, packaging equipment and many others.
10. Lighting and ventilation facilities. The cannery should have adequate lighting and ventilation
facilities so that the personnel can work smoothly in a well-lighted and ventilated atmosphere. If
possible all rooms are air-conditioned especially the plant deals on food and no fear that perspiration
of laborers and other personnel should drop on the food.
11. Sanitation facilities. The canning plant has complete sanitation facilities so that no flies and dust can
enter into the plant. Fish waste like bone meal, head, tail and viscera will not be thrown or discarded
but they will be utilized into fish value added products. Garbage should be burnt in dumping pit.
Cleanliness in the plant should be maintained to attract the businessmen and consumers.
12. Packaging materials. The packaging materials such as tin cans, glass jars labels, boxes and many
others should be adequate in a cannery. Tin cans should be enamel-coated to free from corrosion.
Labels should be attractive because these serve as show window to consumers and businessmen.

Assessment
II. Fill-in the blanks
Directions: Complete the thought of the sentence by filling in the missing word/s. Choose your answer from
the box and write it on your activity notebook.
air-conditioned proprietor marketing

raw materials laborers vehicle
comfort rooms clerks corrosion
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building value- added garbage
refrigeration and cold storage two years sales talk
1. Return of investment (ROI) of initial capital be enjoyed after _____________ time operation if
canned products are very much salable and profitable.
2. Supply of __________________ such as fish and other fishery products are abundant in the locality
where cannery is situated.
3. The third factor to consider in establishing a cannery is ________________.
4. The _____________ of the cannery should have sufficient capital to finance the operation of a
cannery.
5. Tin cans should be enamel-coated to free from ______________ .
6. A cannery should have _________________________facilities for storing of raw materials as soon
as they arrive in the plant, to prevent from spoilage.
7. In order to revolve the capital of the canning plant, ____________ of the products should be fast.
8. It is necessary that a canning plant should have many ______________ for easy transport of raw
materials and products.
9. The _________ are assigned to encode reports and other related works.
10. Fish waste like bone meal, head, tail and viscera will not be thrown or discarded but they will be
utilized into fish _____________________.
11. If possible all rooms are _________________ especially the plant deals on food and no fear that
perspiration of laborers and other personnel should drop on the food.
12. For every division, there are ____________ to perform the job. The laborers assigned in each
division are major in fish processing technology or post harvest fisheries.
13. As part of the sanitation program of canning plant, _____________ should be burnt in the dumping
pit
14. . Each building in a canning plant, should at least two __________________, one for men and one
for women.
15. Personnel of good ________________ are assigned in the marketing division for easy disposal of
the products.
II. Enumeration
Directions: Enumerate what are being asked. Write your answer on your activity notebook.
1. Give examples of packaging materials used in canning fish and fishery products.
1-3
2. State the two supervisors assigned in a canning plant.

4-5
3. Enumerate at least 3 buildings constructed in a cannery.

6-8
4. Give 2 reasons why supply of water is necessary in a canning plant.

9-10
GOD BLESS!
20
MIMAROPA Region
Division of Palawan
Coron, Palawan
FOOD PROCESSING
GRADE 10
Week 5
21

LO6. BASIC CANNING PROCEDURE USING TIN CANS OR GLASS JARS

Week 5
This lesson tackles the procedures in canning fish and fishery products using tin cans and glass jars. It
also explains the different steps to be followed in order to have good quality products.

10. know the procedures in canning fish and fishery products using tin cans and glass jars; and
11. compare and contrast the methods of each packaging container.
22
Pre-Test
A. Fill in the box
Directions: Analyze the flow of pictures below. Fill in the blank box with appropriate method of canning
using glass jar and write it on your activity notebook.
Weighing 1. Washing 2. 3.
6. Processing 5. 4. Draining
7. 8. Wiping 9. 10.
LET US STUDY
Let us define
dress– the head, tail and fins of fish is removed

peritoneal lining – the serous membrane forming the lining of the abdominal cavity of fish
anterior ends – located in front or ventral side
posterior ends – at the back or dorsal side
clinched – half-sealed or half-closed
23
BASIC STEPS IN CANNING FISH AND FISHERY PRODUCTS WITH GLASS JARS
1. Weighing – Weigh the fish.
2. Dressing – Dress the fish and remove

the black peritoneal lining.
3. Washing– Wash the fish thoroughly with tap water.
4. Cutting – Cut the dressed fish into glass jar size.
5. Brining– Soak the fish in 10% brine solution for 30 minutes.
6. Draining – Drain them for 20 minutes
7. Precooking– Precook the drained fish.
8. Filling the jars – Pack the fish in glass jars by arranging alternately
the posterior and anterior ends as well as the dorsal and
ventral sides. One-half inch headspace should be provided
to have good vacuum.
33. Processing – Place the half-sealed glass in the pressure cooker for
processing at desired time and temperature.
10. Sealing – Seal the canned products completely by

tightening the cover. Invert.
11. Cooling – Cool the product at room temperature.
12. Washing –Wash the canned products with soap and

water.
13. Wiping– Wipe the glass jars with clean dish towel .
24
14. Labeling – Label the products by following the
information enumerated in tin cans procedure.
15. Storing– Store the products in a cool, dry place.
BASIC CANNING PROCEDURE USING TIN CANS
The steps in canning fish using tin cans as container is almost the same with the canning of fish using
glass jars.
1. Weighing. Weigh the fish to determine its yield.

2.Dressing. Dress the fish and remove the black peritoneal lining.
3.Washing. Wash the fish thoroughly with tap water.
4. Cutting into can size. Cut the dressed fish into can size.
5. Brining. Soak the fish in 10% brine solution for 30 minutes to leach out the blood.
6. Draining. Drain them for 20 minutes
7. Precooking. Precook the drained fish either half-frying or steaming.
8. Filling the jars. Pack the fish in glass jars by arranging alternately the posterior and anterior ends as
well as the dorsal and ventral sides. Solid dry ingredients should be placed first before liquid
ingredients such as oil, tomato sauce, etc. Be sure one-half inch headspace is left to have good vacuum.
9. Weighing. After filling, weigh the filled cans one by one to have uniform standard weight of each can.
10. Clinching. The filled cans are half-sealed or clinched with the use of the first operation roll.
11. Exhausting. The clinched cans are placed in the pressure cooker and are exhausted for 15 minutes to
have good vacuum.
12. Complete sealing. Complete seal the exhausted cans with the use of the second operation roll.
13. Processing. Process the sealed cans at a desired time and temperature. The time and temperature are
inversely proportional with each other. In other words, the longer the time of processing, the lower is
the temperature or the shorter the time of processing, the higher is the temperature. For instance, the
product is to be processed for 90 minutes at 240°F or 70 minutes at 250 °F.
14. Cooling. Cool immediately the processed cans in running water to prevent overcooking of the
products.
15. Washing. After cooling, wash the canned products with soap and water to remove the greasy
substance of the cans..
16. Wiping– Wipe the cans with clean dish towel.
17. Labeling. Label the products with these information: brand name, name and style of the product, net
weight, ingredients, name and address of the manufacturer, expiry date, nutrition facts, and
sometimes vignette is placed to make the label attractive to the consumers..
18. Storing. Store the canned products in a cool, dry place.
25
Assessment
I. True or False
Directions: Write TRUE if the statement is correct and FALSE if it is incorrect. Write your answers on your
activity notebook.
1. Dressing the fish means removing the head, tail, scales and viscera.
2. When using tin cans, fish is cut into can size.
3. Soaking the fish in 10% brine solution will make the fish too salty.
4. Fish is drain for 20 minutes using colander.
5. In packing, fish are arranged in a can/ jar with all posterior ends while in some cans all are in anterior ends.
6. After filling, weigh the filled cans one by one to have uniform standard weight of each can.
7. Exhausting in canning is done both tin cans and glass jars.
8. Complete sealing is with the use of first operation roll.
9. The longer the time of processing, the lower is the temperature; and the shorter the time of processing, the
higher is the temperature.
10. Labeling of the product is only for tin cans and not to glass jars because buyer always wanted to view the
product in glass jars.
II. Compare and Contrast

Directions: In a Venn diagram write the differences and similarity in the procedures of the two containers
used in canning fish. Write your answers on your activity notebook.
Canning using Glass Jars Similarity Canning using Tin cans
1. 1. 1.
2. 2. 2.
3. 3. 3.
4.
GOD BLESS!
26
MIMAROPA Region
Division of Palawan
Coron, Palawan
FOOD PROCESSING
GRADE 10
Week 6
27

LO7 DIFFERENCES BETWEEN GLASS JARS AND TIN CANS

Week 6
This lesson will show the differences of tin cans and glass jars. It will explain the characteristics of
each of them as a container for canning fish and fishery products.

12. know the difference of tin cans and glass jars; and
13. enumerate the characteristics of tin cans and glass jars when it comes to being a container for
canning.
28
Pre-Test
A. Check a List
Directions: Read each statement about the characteristics of glass jar or tin can. Put a check (/) under each
column which correspond to the characteristic and write your answer on your activity notebook. One
number is done for you.
DIFFERENCES BETWEEN GLASS JARS AND TIN CANS

CHARACTERISTICS GLASS JARS TIN CANS
1. Cannot be reused
2. Half sealing during processing
3. Shorter processing time
4. Chemical reaction occurs due to ferrous oxide content of the can
5. Cooled in running water
6. Slow heat penetration and cooling process
7. Rapid heat penetration and cooling process
8. Light and unbreakable
9. Heavy and fragile
10. Easy to open
11. Discoloration of shrimp and squid products due to light striking /
LET US STUDY
Let us define
bare hands– used of hands only without anything like machine

vent pipe – outer part of the pressure cooker where air inside passes by; for ventilation purposes
ferrous oxide – commonly known as iron oxide, it contributes to the rusting of a can
fragile – easily broken or damage
discoloration – an act of changing fading the natural color of something
DIFFERENCES BETWEEN GLASS JARS AND TIN CANS

GLASS JARS TIN CANS
1. Bare hands used in sealing An automatic can sealer is used
2. Half sealing during processing Complete sealing during processing
3. Longer processing time Shorter processing time
4. Vent pipe is not opened after processing time Vent pipe is opened gradually after processing time
5. Cooled at room temperature Cooled in running water
6. Slow heat penetration and cooling process Rapid heat penetration and cooling process
7. Can be reused Cannot be reused
8. Products can be easily seen and inspected Products cannot be seen and are difficult to inspect
9. Minimal chemical reaction between the food materialChemical reaction occurs due to ferrous oxide content of
the can
10. Heavy and fragile Light and unbreakable
11. Easy to open Difficult to open
12. Discoloration of shrimp and squid products due to 12. No discoloration of shrimp and squid products
light striking
29
APPLY WHAT HAVE YOU LEARNED
Activity 1. Recycling Time

Direction: Collect used jar and think how you can recycle it. Take a picture while you are creating/making
and another picture for your output.
You will be graded based on this rubric:
Criteria Percentage
Creativity 30
Usefulness 40
Resourcefulness 30
Total 100
Assessment
III. Identification
Directions: Analyze each statement. Write G in a column if the statement pertains to glass jars and T if it
pertains to tin cans. Write your answer on your activity notebook
Statement G or T
1. She was able to recycle this container into a very nice flower vase.
2. I just do sealing this container completely by turning the cover clockwise.
3. Maria opened this product a while ago, but look the container, it is already rusting!
4. He immediately cooled it under the faucet.
5. Please clean the can sealer before using it.
6. I supposed to finish processing time for 1 ½ hour, but now it’s already 1 hr & 45 minutes
and I am still cooking.
7. She just left her cooked products in her room while cooling.
8. What happened? Your container broke into pieces!
9. You put your finished products near the window, that’s why it faded and discolored!
10.Though you don’t see your product inside, and yet it was already expired so refrain from
eating.
II. Enumeration
Directions: Enumerate at least 5 useful things that you can make out of used jars and cans. Write your answer
on your activity notebook
III. Essay
Directions: Explain briefly your answer from the questions below and write it on your activity notebook.
1. The two containers used in canning fish and fishery products differ in all aspects. In your own opinion,
which is a better container, glass jar or tin can? Why? Support your answer.
30
RepublicGOD
of the Philippines
BLESS!
MIMAROPA Region
Division of Palawan
Coron, Palawan
FOOD PROCESSING
GRADE 10
Week 7
31

LO8. GENERAL METHODS OF CANNING FISH AND FISHERY PRODUCTS

Week 7
This lesson deals with the general methods of canning fish and fishery products. It also explains the
different canning and miscellaneous styles that the students should learn.

14. know the general methods of canning fish and fishery products; and
15. enumerate the different canning and miscellaneous styles.
Pre-Test
32
A. Multiple Choice
Directions: Read and understand the questions below. Select the correct answer from the choices given. Write
the letter of your choice on your activity notebook.
1. The other term for sardine style.

a. Spanish style b. Japanese style c. Salmon style d. French style
2. Canning style where brine is used as the only ingredient
3. Canned sardines in tomato sauce is an example of:
4. Canning style where soy sauce and sugar are used as ingredients.
5. Spicy canned mackerel is an example of:
6. Century tuna in natural oil is an example of:
7. “555” sardines in tomato sauce is an example of
a. Spanish style b. Japanese style c. Chinese style d. French style
8. “MaLing” luncheon meat is an example of:
a. Spanish style b. Japanese style c. Chinese style d. French style
9. Canning method where there is no precooking before filling or packing in a canning container.
a. Spanish style b. Raw-pack c. Hot pack d. French style
10. In this method, fish and fishery products are precooked either by half-frying or steaming before packing
in a container while still hot.
a. Spanish style b. Raw-pack c. Hot pack d. French style
LET US STUDY
Let us define
peritoneal lining – the serous membrane forming the lining of the abdominal cavity of fish
anterior ends – located in front or ventral side
posterior ends – at the back or dorsal side
potable water – safe to drink
iodized salt – table salt with minute amount of iodine
solar salt – coarse salt
10% brine solution – 1 cup salt dissolved in 9 cups water
20% brine solution – 1 cup salt to 4 cups water
Vignette – illustration or photograph
33
GENERAL METHODS OF CANNING FISH AND FISHERY PRODUCTS
1. Raw-pack Method. The fish and fishery products are packed raw or cold. There is no precooking before
filling or packing in glass jars or tin cans.
2. Hot-pack Method. The fish and fishery products are precooked either by half-frying or steaming and
packed in glass jars and tin cans while still hot.
There are four canning styles that can be prepared using raw-pack or hot-pack methods, namely, 1)
salmon style, 2) Spanish or sardine style, 3) French style, and 4) Japanese style; which are still unknown to
some Filipino canners, but commonly used by Japanese in canning fish, mollusks and seaweeds.
Salmon Style. The ingredients used are salt and oil or brine solution or broth only. For instance, canned
sardines in natural oil – ingredients are salt and oil; canned tuna in oil – ingredients are iodized salt and oil;
canned mackerel in natural oil – ingredients are iodized salt and oil; canned mackerel in salmon style – the
ingredients is brine solution only; canned squid in oil/ canned oyster in oil/ canned shrimps with sea vegetables
– ingredient is broth of shrimp; canned milkfish with sargassum – ingredients are iodized salt and oil; and
canned milkfish bone meal in salmon style – the ingredient is broth of milkfish bone meal during pressure
cooking.
Spanish or Sardine Style. The ingredients are salt, oil and tomato sauce. Examples are: canned
sardines in tomato sauce; canned mackerel in tomato sauce; and canned mackerel in tomato sauce.
French Style. The ingredients are salt, oil and spices, for instance, canned sardines in French style;
canned mackerel in French style; canned milkfish in French style and many others.
Japanese Style. Soy sauce and sugar are the ingredients. This style is not yet commercialized in the
Philippines. The examples are, canned sardines in Japanese style; canned milkfish in Japanese style; canned
seaweeds in Japanese style; and canned mackerel in Japanese style.
Miscellaneous canning style are also beginning to be recognized by some of the Filipino canners.
These are 1) escabeche style, 2) caldereta style, 3) Chinese style, 4) adobo style, and 5) spread style.
Escabeche Style. The ingredients are salt, oil, vinegar, sugar, flour, water, soy sauce and spices. For
instance canned milkfish in escabeche style, canned grouper sweet and sour, and canned seaweeds in pickled
style.
Caldereta Style. The ingredients are salt, tomato sauce, potato, carrot, green peas, oil, sugar, flour and
spices. Examples are; Fresca tuna caldereta, and NIPSC milkfish bone caldereta.
Chinese style. The ingredients are cheese, cornstarch, flour, sugar, salt, water, phosphate, sodium
nitrate and spices; for instance Pure Foods Luncheon Meat, MaLing Pork Luncheon Meat and NIPSC Milkfish
Bone Meal Luncheon Meat.
Adobo Style. The ingredients are vinegar, salt, soy sauce, sugar and spices. Examples are; Century
tuna adobo and NIPSC squid adobo.
Spread Style. The ingredients are pickle relish, carrot, onion, garlic, sweet pepper, salt, flour, and
tomato sauce; for instance, Reno Liver spread and NIPSC Fish Bone Meal Spread.
34
EXAMPLES OF RAW-PACK METHOD IN CANNING MILKFISH USING DIFFERENT STYLES
1. Salmon Style (tin cans)

Materials
1 kg milkfish (fresh) 1 cup solar salt 1 tsp iodized salt
9 cups tap water 1 cup potable water 4 pcs C-enamel tin cans
Equipment and Utensils
pressure cooker basin knife
can sealer aluminum tray cutting board
gas stove colander measuring cups and spoons
weighing scale kettle bowl
Procedure
1. Weighing. Weigh the fish.
2.Washing. Wash the fish thoroughly with tap water.
3. Scaling – Scrape the scales with the edge of the knife; starting from the tail moving gradually to
the head.
4. Dressing. Cut the head, tail, and fins and remove the viscera.
5. Washing. Wash the fish thoroughly with tap water and brush out the black peritoneal lining.
6. Cutting into can size. Cut the dressed fish into can size.
8. Draining. Drain the fish in colander for 20 minutes.
9. Sterilizing. Sterilize the tin cans in the kettle.
10.Packing. Pack the fish alternately the posterior and anterior ends in C-enamel cans (307x201.25).
Set aside. Mix 1 cup potable water to 1 tsp iodized salt in a pyrex bowl. Get 5 tablespoons
brine solution from the bowl and put it in each can.
11. Clinching. The filled cans are half-sealed or clinched with the use of the first operation roll.
12. Exhausting. Exhaust the clinched cans for 15 minutes in the pressure cooker to form a vacuum.
13. Complete sealing. Complete seal the exhausted cans with the use of the second operation roll.
14. Processing. Process the sealed cans for 90 minutes at 240°F or 10 pounds pressure per square inch
gauge.
15. Cooling. Cool immediately the processed cans in running water to prevent overcooking of the
products.
16. Washing. After cooling, wash the canned products with soap and water to remove the greasy
substance of the cans..
18. Labeling. Label the products with these information: brand name, name and style of the product,
net weight, ingredients, name and address of the manufacturer, expiry date, nutrition
facts, and sometimes vignette is placed to make the label attractive to the consumers..
19. Storing. Store the canned products in a cool, dry place.
2. Spanish or Sardine Style (tin cans)

Materials
1 kg milkfish (fresh) 1 cup solar salt 2 tbsp Olive oil
9 cups tap water 1 cup tomato sauce 1 tsp iodized salt
4 pcs C-enamel tin cans
can sealer aluminum tray cutting board
gas stove colander measuring cups and spoons
weighing scale kettle bowl tong
35
Procedure
The procedure in canning milkfish in Spanish or sardine style is the same with the salmon style
except, 6 tablespoons of mixtures of tomato sauce, olive oil, iodized salt will be added to each can.
3. French Style (tin cans)

Materials
1 kg milkfish (fresh) 1 cup solar salt 1 pc carrot
9 cups tap water 1 tsp iodized salt 3 pcs sweet pepper
1 cup Olive oil 1 tsp black pepper 3 pcs hot pepper
4 pcs C-enamel tin cans
The equipment and utensils are similar with canning milkfish raw-pack method in salmon and
Spanish or sardines styles.
Procedure
The procedure in canning milkfish in French style raw-packed method is the same with salmon
styles, but they differ on its packing method. In packing French style, spices such as black pepper, strip
carrots, strip sweet pepper and whole hot pepper are added in each can.
4. Japanese Style (tin cans)

Materials
1 kg milkfish (fresh) 1 cup solar salt
9 cups tap water 3 refined sugar
1 cup soy sauce 3 pcs C-enamel tin cans
The equipment and utensils in canning milkfish in Japanese style raw-pack method are similar
with salmon and Spanish or sardines styles, except on the packing step.
Procedure
The procedure in canning milkfish in Japanese style raw-packed method is the same with
salmon style, but they differ on its packing method. In packing Japanese style, soy sauce and sugar
solution are added in each can.
EXAMPLES OF HOT-PACK METHOD IN CANNING SARDINES USING DIFFERENT STYLES
1. Salmon Style (glass jars)

Materials
1 kg sardines (fresh) 1 cup Olive oil 1 tsp iodized salt
9 cups tap water 1 cup solar salt vegetable oil (for frying)
4 pcs glass jars
gas stove aluminum tray cutting board
weighing scale measuring cups and spoons kettle
colander Pyrex bowl tong
frying pan turner platter
Procedure
2. Washing. Wash the fish with tap water.
36
the head.
6. Cutting into glass jar size. Cut the dressed fish into glass jar size.
9. Sterilizing. Sterilize the glass jars in a kettle. Remove them from the kettle using tong and place
on a tray.
10.Pre-cooking. Pre-cook the fish by half-frying.
11.Packing. Pack the fish alternately the posterior and anterior ends as well as the dorsal and ventral
sides in glass jars. Add 1/3 tsp iodized salt and 5 tbsp olive oil per glass jar.
12. Clinching. Half-seal the glass jars cover by turning one-turn back.
13. Processing. Place the packed products in pressure cooker and process for 75 minutes at 240°F or
10 pounds pressure per square inch gauge.
14. Complete sealing. Complete seal the glass jars by turning clockwise tightly and invert to
determine if bubbles continue to flow as sign of good sealing.
15. Cooling. The glass jars cooled in room temperature.
16. Washing. After cooling, wash with soap and water to remove the greasy substance of the glass
jars.
17. Wiping– Wipe the jars with clean dish towel.
18. Labeling. Label the glass jars to determine the legal name of the product, name and address of
the manufacturer, ingredients, net weight, expiry date and nutrition facts, Vignette may
be placed to make the label attractive to the buyer or consumers.
19. Storing. Store the products in a cool, dry place.
2. Canned Sardines in Spanish Style (tin cans)

Canned sardines cold commercially are usually packed in tin cans because they are not breakable and
cheaper than packed in glass jars.
Materials
5 kg sardines (fresh) 5 cups tomato sauce 3 cups iodized salt
16 cups tap water 15 tbsp Olive oil vegetable oil (for frying)
15 pcs C-enamel cans (211x304)
automatic can sealer colander cutting board
gas stove aluminum tray tong
weighing scale measuring cups and spoons frying pan
kettle turner Pyrex bowl
Procedure
2. Washing. Wash the fish with tap water.
the head.
6. Cutting to can size. Cut the dressed fish to can size.
7. Brining. Soak the dressed fish in 20% brine solution for 45 minutes.
37
9. Sterilizing. Sterilize the cans in a kettle. Remove them from the kettle using tong and place on a
tray.
10.Pre-cooking. Half-fry the fish with the use of vegetable oil.
11.Packing. Fill in the C-enamel cans with half-fried fish alternately arrange the posterior and anterior
ends as well as the dorsal and ventral sides. Add 1 tbsp olive oil and 5 tbsp tomato sauce..
12. Clinching. Half-seal the can cover with the first operation roll.
13. Exhausting. Exhaust the cans for 15 minutes to form vacuum.
14.Complete sealing. Complete seal the cans with the use of second operation roll.
15. Processing. Process the cans for 60 minutes at 240°F (10 pounds pressure per square inch gauge)
or 40 minutes at 250°F (15 psig)
16. Cooling. Cool the cans in running water.
16. Washing. After cooling, wash the cans with soap and water to remove the greasy substance of
the cans.
18. Labeling. Label the cans as to the legal name of the product, name and address of the
manufacturer, ingredients, net weight, expiry date and nutrition facts, Vignette may be
placed to make the label attractive to the buyer or consumers.
19. Storing. Store the products in a cool, dry place.
3. Canned Sardines in French Style (tin cans)

Materials
5 kg sardines (fresh) 3 cups iodized salt 15 pcs hot pepper
16 cups tap water 2 pcs carrots 1 tbsp black pepper
5 cups Olive oil 5 pcs sweet pepper vegetable oil (for frying)
The equipment and utensils are the same with canning sardines hot-pack method in Spanish or
sardine style
Procedure
The procedure in canning sardines in French style is similar with canning sardines in Spanish
style, except the ingredients used of the former are salt, oil and spices such as carrots, black pepper,
sweet pepper and whole hot pepper are added in each can.
4. Canned Sardines in Japanese Style (tin cans)
Materials
5 kg sardines (fresh) 5 cups soy sauce 1 cup refined sugar
16 cups tap water 3 cups salt vegetable oil (for frying)
The equipment and utensils are the same with canning sardines in Spanish style.
Procedure
The procedure in canning sardines in Japanese style is similar with canning sardines in Spanish
style, except the ingredients used of the former are soy sauce and sugar.
38
Assessment
IV. Enumeration
Directions: Enumerate the following and write on your activity notebook.
1-2 General methods of canning fish and fishery products

3-6 Canning styles
7-9 Miscellaneous canning style
10-13 Parts of the label
14-15 Packing container for canned products
II. Essay
Directions: Answer concisely in 1-2 sentences.
1. Why the fish ready for canning needs to be soaked in brine solution?
2. After cooling the product, glass jars and tin cans are washed with soap and water. Why?
GOD BLESS!
39

Canning Food Processing 10

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Canning Food Processing 10

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Republic of the Philippines

UNIT OF COMPETENCY : PROCESS FOOD BY CANNING

MODULE TITLE : PROCESSING FOOD BY CANNING

WHAT IS THIS MODULE ABOUT?

WHAT WILL YOU LEARN?

LO1. HISTORY OF CANNING

WHAT ARE THESE LESSONS ABOUT?

WHAT WILL YOU LEARN?

After completing this module, you are expected to:

WHAT DO YOU ALREADY KNOW?

Development of Canning in Europe. Saddington conducted an experiment by placing the fruits in

Other personalities who had contributions to canning industry:

Theodore Gister – clarified that putrefaction of food is caused by bacteria.

Raymund Appert – invented the pressure guage in 1857.

PRINCIPLES INVOLVED IN CANNING

APPLY WHAT HAVE YOU LEARNED

Activity 1. Know the Canneries

I will try to can other foods aside

Look! I have discovered that the

Hmm! It is now clear that the spoilage

Thanks! I’ve got my patent for my

My learning from England about

At last! My vision of creating a pressure

Wow! I won 12,000 francs from the

My invention of this equipment will help

I will establish my own company which

2. Enumerate at least 4 canneries established in the Philippines.

3. Examples of bottled products

4. What are the microorganisms being destroyed during canning?

5. The nutrients not affected and are preserved during canning.

6. Give 2 reasons why the vacuum inside the can is necessary.

UNIT OF COMPETENCY : PROCESS FOOD BY CANNING

MODULE TITLE : PROCESSING FOOD BY CANNING

WHAT IS THIS MODULE ABOUT?

WHAT WILL YOU LEARN?

LAYOUT OF CANNING INDUSTRY

WHAT IS THIS LESSON ABOUT?

WHAT WILL YOU LEARN?

After completing this module, you are expected to:

WHAT DO YOU ALREADY KNOW?

THE CANNING PLANT

Figure 2 shows "Flow sheet for canning sardines in oil".

Table 1. Number of sardines per can for various can types

The smallest size of sardines allowed for canning is 9.5 cm.

• Removal of the head

Figure 2. Flow sheet for canning sardines in oil

Can type Temp. (°C) Retorting time (min)

HOW MUCH HAVE YOU LEARNED?

UNIT OF COMPETENCY : PROCESS FOOD BY CANNING

MODULE TITLE : PROCESSING FOOD BY CANNING

WHAT IS THIS MODULE ABOUT?

WHAT WILL YOU LEARN?

LO4. FACTORS IN THE ESTABLISHMENT OF A CANNERY

WHAT IS THIS LESSON ABOUT?

WHAT WILL YOU LEARN?

After completing this module, you are expected to:

WHAT DO YOU ALREADY KNOW?

2. These are constructed in a canning plant like refrigeration and storage.

7. Is the highest ranking official in a canning plant.

8. Assigned to spearhead the activities of the division.

9. Assigned to take charge of all sanitary measures in the canning plant.

FACTORS TO CONSIDER IN THE ESTABLISHMENT OF A CANNERY

8. Manpower. Manpower as a factor in establishing a cannery includes the manager, supervisors,