CANNING

BY MINAL PABLE
WHAT IS CANNING?
• CANNING is a method of food preservation which
involves cooking the food , sealing it in sterile
airtight cans and jars & boiling the containers to
kill or weaken any remaining bacteria as a form of
sterilization.
• Canning is a way of processing food to extend its
life that typically ranges from one to five years,
although under certain circumstances it can be
much longer.
• A freeze-dried canned product, such as canned
dried lentils, could last as long as 30 years in an
edible state.
WHY IS CANNING DONE?
• High percentage of water in fresh foods
makes them very perishable.
• Airtight packaging prevents
microorganisms from entering and
proliferating inside.
• Idea is to make food available and edible
long after processing time.
• Safety of the consumer is the primary
concern when the food is canned.
FOODS THAT ARE CANNED:
• A) HIGH ACID FOODS: This includes foods having
pH 3.7 down to 2.3 is safely canned in boiling water
bath , e. g., fruits , pickles and some vegetables.
Fruits like strawberries does not require
preservatives whereas fruits such as tomatoes
require longer boiling and addition of other acidic
elements.
• B)ACID FOODS: With pH values between 4.5
to 3.7 . Fruits such as pear, oranges, apricots,
and tomatoes fall in this class.
• C) LOW ACID FOODS: Such as vegetables require
pressure canning. pH 5.0 to 6.8 need to be
sterilized under high temperatures like 116-130
°C . To achieve temperatures above boiling point
requires use of a pressure canner.
HISTORY & DEVELOPMENT :
• Nicolas Appert (17 November 1749 – 1 June 1841)
was the French inventor of airtight food
preservation.
• Appert , known as the "father of canning", was a
confectioner.
• Appert described his invention as a way "of
conserving all kinds of food substances in
containers".
• During the first years of the Napoleonic Wars, the French government offered a hefty cash award of
12,000 francs to any inventor who could devise a cheap and effective method of preserving large
amounts of food.
• The larger armies of the period required increased and regular supplies of quality food.
• Limited food availability was among the factors limiting military campaigns to the summer and
autumn months.
• In 1809, Nicolas Appert observed that food cooked inside a jar did not spoil unless the seals leaked,
and developed a method of sealing food in glass jars.
• The original fragile and heavy glass containers presented challenges for transportation, and glass
jars were largely replaced in commercial canneries with cylindrical tin can or wrought-iron canisters
(later shortened to "cans") following the work of Peter Durand (1810).
• Cans are cheaper and quicker to make, and much less fragile than glass jars.
• Glass jars have remained popular for some high-value products and in home canning.
CANNING CONTAINERS :
• Appert’s original container was a wide mouthed glass jar.
• Since then, the glass containers are improved a lot. Now modern jars are available.
• They are made up of steel coated with tin.
• Now a days the trend is towards thinner and more evenly coated cans are used.
• Aluminium containers are also available however, they do not withstand , the strong
mechanical stresses.
• Therefore, they are used mostly for products which do not require high vacuums or high
temperatures for their processing, e.g., frozen fruits, fruit beers, wines, fruit juices.
• Flexible plastic bags and laminated vacuum pouches are also in fashion.
• They are mostly employed for packaging of frozen, dried, unprocessed food.
• The bags can withstand steam pressure sterilization hence can be employed for the food
that is packaged in hot condition.
CANNING PROCEDURE :
• The raw food which is to be canned is harvested fleshly,
inspected, graded, washed, and then can be introduced in
the cans.
• Many fruits are added directly into the can after washing
but many vegetables require blanching before canning.
• The process of blanching not only cleans the food but also
sets the vegetable colour , soften the tissue and kill the
microorganisms.
• After addition of fruits and vegetables into the cans, a
highly concentrated sugar and salt solution is added into
the cans respectively. These solutions acts as a
preservating agent.
• Then the cans are evacuated by heating process or by
mechanical process.
• Folllowing this, the cans are sealed and are made airtight.
• The heating processes make the food sterile by killing the
microorganisms which may spoil the fruits and vegetable in
canned condition.
• To prevent spoiling of canned, quite a number of methods are
used; pasteurization, boiling (and other applications of high
temperature over a period of time), pressure filler cooker
process, sterilizing and closing process , steam injections,
dehydrocanning, refrigeration, freezing, drying, vacuum
treatment, antimicrobial agents, ionizing radiation, submersion
in a strong saline solution, acid, base, providing extreme osmotic
environments etc.however no such method is perfectly
dependable as a preservative.
• Heating processes are followed by rapid cooling of cans.
• It is carried out by immersing the cans in the cold water tank or
spraying cold water over them.
• Thus, canning can be accomplished and food can be preserved.
CONTAINERS FOR CANNING:
• Containers play a vital role in canning process,it must be:
• 1) Capable of being hermetically sealed
• 2)Impermeable to liquids , gases including water vapour
• 3)Maintain the state of biological stability
• 4)Physically protect the contents against damage
CAN MATERIALS:
• For canning various materials used are tin,
steel , plastic and glass containers with metal
closures.
• Although the wide variety of containers for
canned foods, the metal ones are preferred
because:
• 1) it has a high conductivity of heat
• 2)it cannot be easily broken
• 3)being opaque, so any possible bad effects
of light on food stuffs are avoided
• 4)be able to withstand the stresses imposed
during thermal processing and cooling
•
DEFECTS IN CANS:
• 1. Swell : bulging of both can ends by
positive internal pressure due to gas
generated by microbial or chemical activity.
Either hard or soft swell.
•• 2.Flipper: a can with normal appearance but
one end flips out when the can is struck
against a solid object but snaps back to
normal under light pressure.
•• 3. Springer : a can bulged from one end
which if forced back into normal position,
opposite end bulges.
•• 4. Leakage : perforated can.
THANKYOU