canning+principle+objective of canning+Father of canning+syrup canning+Brine canning+steps in Canning+ This presentation for my food science and technology appearing friends,for their better understanding about this topic.

1. BY : NITIN (M.R.S.P.T.U)

2. CONTENT :-
1.DEFINITION
2.PRINCIPLE OF CANNING
3.FLOW SHEET OF CANNING
4.PROCESS DETAIL

3. The process of sealing
foodstuffs hermetically in
containers and sterilizing them
by heat for long time storage is
known as canning.

4. Nicolas Appert 1841

5. Destruction of spoilage organisms within
the sealed container by means of heat.
(Fruits and vegetables are canned in the season when
the raw material is available in plenty.The canned
products are sold in the off-season and give better return
to the grower).

6. 3.

7. (A) Selection of fruits and vegetables
1. Fruits and vegetables should be absolutely fresh.
2. They should be ripe , but firm , uniformly mature.
3. Over-ripe fruits should be rejected.
4. Unripe fruits also be rejected.
5. Fruits and vegetables should free from dirt.
6. They should be free from blemishes , insect damage or
mechanical injury.

8. (B) Grading :-
The selected fruits and vegetables are
graded according to their size , shape , and color to
obtain uniform quality.
(C) Washing:-
It is done to remove soil and
microorganisms present on the surface of fruits and
vegetables.
Root crops are washed by soaking in water
containing 25 to 50 ppm chlorine (as detergent).
Other methods of washing are spray washing and
steam washing.

9. (D) Peeling :-
It is done to remove the outer layer
of fruits and vegetables.
Different methods of peeling are:
• Hand peeling
• Steam peeling
• Mechanical peeling
• Lye peeling
• Flame peeling

10. (E) Cutting , coring , Pitting :-
 Cutting is done to resize the fruits and vegetables
required for canning.
 Coring is done to remove the central part of fruits
which is not required in canned products.
 Pitting is done to remove the seeds of fruits .

11. (F) Blanching :-
It is a heat treatment gives to vegetables
at boiling temperature for 2 to 5 minutes to inactive their
vegetative enzymes which are responsible for enzymatic
browning. It is also known as scalding , parboiling or
precooking.
(G) Cooling :-
After blanching, the vegetable are dipped
in cold water for better handling and keeping them in
good condition.

12. (H) Filling :-
The blanched vegetables and fruits are put
into sterilized cans along with is called filling . After
filling, covering with syrup or brine is done and this
process is called syruping or brining.
• The cans are filled with hot sugar syrup for fruits
(68% concentration) and hot brine for vegetables (1-
3% concentration).
•The head space is left inside range from is 0.3 to 0.5 cm.
•The syrup or brine should be added to the can at a
temperature of 79 to 82ºC.

13. (I) Lidding or Clinching :-
 Cans, after being filled, are covered loosely with lid
and passed through the exhausting chamber.
 Lidding is now replaced by Clinching in which the lid is
partially seamed to the can .
 The lid permit the escape of dissolved as well as free
air from the can and also the vapour formed during the
exhausting process.

14. (J) Exhausting :-
The process of removal of air from
cans is known as exhausting.
Containers are exhausted either by heating or
mechanically .
 The heat treatment method is generally used. The
cans are passed through a tank of hot water at 82 to
87ºC.
The time of exhausting varies from 6 to 10 minutes,
depending on the nature of the product.

15. (K) Sealing :-
Immediately after exhausting the cans are
sealed airtight by means of a can sealer. In case of glass
jars a rubber ring should be placed between the mouth of
the jar and the lid, so that it can be sealed airtight.
During sealing the temperature should not fall below
74ºC.
Can Sealer

16. (L) Processing :-
Heating and cooling of canned
foods to inactivate bacteria and bacterial spores is
called processing.
The time and temperature required for processing
varies to product to product and depends upon size
of the cans.
The fruits contain acids are processed at 100ºC,
i.e., in boiling water.
The vegetables and non-acidic fruits are
processed at 115 to 121ºC.

17. (M) Cooling :-
After processing ,the cans are cooled
rapidly to about 39ºC to stop the cooking process and
to prevent stack-burning. Cooling is done by the
following methods:
Dipping or immersing the hot cans in tanks
containing cold water;
Spraying cans with jets of cold water; and
Exposing the cans to air.

18. (N) Storage :-
After labelling the cans , they should
be packed in strong wooden cases or corrugated
cardboard cartons and store in a cool and dry place.
Wooden Cases Cardboard Carton