Canning

Canning is a food preservation method that involves

sealing food in jars or cans to prevent spoilage. It
typically includes heating the food to destroy or
inactivate bacteria, yeast, and molds, then creating a
vacuum seal to keep the contents sterile and safe for
long-term storage.
 HISTORY

Canning has a fascinating history dating back to the

late 18th century. It was developed by Nicolas Appert,
a French chef, in response to a competition launched
by Napoleon Bonaparte to find a reliable method for
preserving food for the military. In 1809, Appert
published a book outlining his process of sealing food
in glass jars and heating them to preserve the
contents. This laid the foundation for modern
canning techniques.
TYPES OF CANNING

▪ Boiling water bath

▪ Pressure chamber
Boiling waterbath:
This technique is used
for foods with high acid
content. It involves dipping
the jar in a boiling water
bath with water 2 inches
above the jar lid.
Pressure chamber:
This technique is used
for foods with low acid
content. It involves placing
the jar in a pressure
chamber with water 3
inches from the bottom.
 STEPS INVOLVED IN CANNING

Preparation: Clean and prepare the food you want

to can. This may involve washing, peeling, or
chopping fruits and vegetables.
▪ Sterilization: Sterilize the jars, lids, and any
utensils you’ll be using to ensure a bacteria-free
environment. This can be done by boiling or
using an oven.
Filling: Pack the prepared food into the sterilized jars,
leaving appropriate headspace. Headspace is the
empty space between the food and the top of the jar.
Adding Liquid: If necessary, add liquid (like brine or
syrup) to the jars to cover the food adequately.
▪ Sealing: Wipe the jar rims to remove any residue,
place the sterilized lids on the jars, and secure them
with metal bands. This creates a partially sealed
environment.
Processing: Process the jars by placing them in a boiling water bath
or using a pressure canner, depending on the acidity of the food.
This step helps eliminate any remaining microorganisms and forms
a vacuum seal.
Cooling: Allow the jars to cool gradually. As they cool, a vacuum is
created, pulling the lid down and sealing the jar.
Testing: Ensure the jars are sealed by pressing the center of each
lid. If it doesn’t pop back, the jar is sealed. If it flexes, refrigerate or
reprocess the jar.
▪ Storage: Store the sealed jars in a cool, dark place. Label them
with the contents and the date of processing.
 SPOILAGE IN CANNING

▪ Microbial Spoilage: Bacteria,

yeast, and molds can survive
or enter the canned food
during the processing. If the
sealing is inadequate or the
processing time and
temperature are insufficient,
these microorganisms may
grow and spoil the food.
▪ Enzymatic Spoilage: Enzymes
naturally present in fruits and
vegetables can cause
browning and deterioration of
texture over time. Proper
blanching and processing help
inactivate these enzymes, but
inadequate treatment can lead
to enzymatic spoilage.
▪ Botulism: Clostridium botulinum, a
potentially deadly bacterium, can
thrive in low-acid, anaerobic
conditions. If proper canning
procedures are not followed,
botulism toxin can form in canned
goods. It’s crucial to use tested
recipes, follow processing times,
and maintain proper acidity levels.
▪ Flat Sour Spoilage: This
occurs when the spoilage
bacteria produce acid that
lowers the pH of the canned
food. While the food may
appear normal, it can have
an off taste. Proper
processing and cooling can
prevent flat sour spoilage.
 THANK YOU
JASON MANORANJAN PRAKASH
II M.Sc. BIOTECHNOLOGY (INT)