CANNING • Process of sealing food stuffs hermetically in containers and sterilizing them by heat for long storage is known as canning. • In 1804, Nicholas Appert in France invented a process of sealing foods hermetically in containers and sterilizing them by heat. • In honour of the inventor, Canning is also known as appertizing. • Fruits and vegetables are canned in the season when the raw material is available in plenty. • Canned products are sold in off-season and give better returns to grower. • During canning process, spoilage organisms are destroyed within sealed container by means of heat. Steps involved in canning process Selection of raw materials Sorting and grading Blanching Cutting/halving/ slicing Filling in cans Syruping or brining Peeling, coring and pitting Lidding/Clinching Heat Processing Coding/Embossing Cooling Storage Labelling Washing Exhausting Seaming/closing ❖ Raw material selection/receiving: • For canning, fruits should be ripe but firm, evenly matured, free from blemishes, insect damage and malformation. • Thus, harvesting at proper maturity is an important step in selection of raw material for canning. • Most fruits are harvested at soft ripe stage. However, apple, pear, peach and banana harvested at mature stage are preferred for canning. • Over ripe fruits yield poor quality product, while under ripe/immature fruit generally shrivel or toughen on canning. • Vegetables except peas, beans et ...
Purchase document to see full attachment