CANNING IS THE PRESERVATION OF

FOODS IN HERMITICALLY SEALED

CONTAINERS, EITHER IN TIN CANS OR IN
GLASS JARS THROUGH THE APPLICATION OF
HEAT.
HERMETIC SEALING PREVENTS THE
ENTRANCE OF MICROORGANISMS FROM
THE OUTSIDE AND THE HEATING PROCESS.

1. It cooks the food

2. It destroys the activity of enzymes
present in food
3. It destroy or renders inactive part or all of
the microorganisms in the food
4. It creates a vacuum within the container
which makes possible a reliable hermetic
seal.
PRINCIPLES OF HEAT
PRESERVATION OF FOOD
It is a common Jaymans knowledge that heat is a
sterilizing agent. the precise action of heat as
such is to coagulate bacterial protein and to
inactivate enzymes through an identical process.

The more drastic the treatment. the more

organisms will be killed up to the degree of
heating that will sterilize the product.

Not all foods can be made to suffer the

consequences of heating to kill the more heat-
resistant types.
 These foods such as milk, a mild heat
treatment such as pasteurization is given.
However, the surviving mesophiles have to
be checked by prompt cooling and storage
below the mesophiles range.

Holding method of pasteurization involves

heating to 143F for 30 min before prompt
cooling to 50F.
 Flash pasteurization involves heating to
161F for 15 seconds before prompt cooling to
50F.

Ultra-high-temperature pasteurization(UHTP)
utilizes heat treatment from 90C for 1 or
more seconds to 129.5C
Foods which are pasteurized are;

1. Wines, vinegars and fruit juices, since the

main spoilage organisms are heat-sensitive
yeast and acetic acid bacteria.

2. Pickles, since other preservatives are

present in the form of organic acid.

3. Milk and cream raw materials in cheese and

butter manufacture to kill competing
organisms in favor of desirable organisms
which develop flavor.
HISTORY OF CANNING
1975 Nicolas Appert Father of
Canning and Art of Appertizing.
1810 Peter Durand of England obtained
of patent for preserving perishable foods
in containers made of glass,pottery,tin
and other metals.
1864 Louis Pastuer the Father of
Bacteriology
 CLASSIFICATION OF FOODS FOR
CANNING
Low acid foods those with a pH of
5.0 or above. Meats,fish,poultry,dairy
products and vegetables like
peas,corn,lima beans,carrots and
potatoes.
Medium acid foods those with pH
values between 4.5 and 5.0.
Soups,spaghetti products, spinach,
asparagus and beefs
 Acid foods those with pH values between
4.5 and 3.7 tomatoes,Oranges,
strawberries,apples and mangoes.

High acid foods those with pH values below

3.7 these include pickles,calamansi
juice,jams and jellies.
 TYPES OF CONTAINER

Glass jars usual a container used for

jams,jellies,preserve fresh milk, carbonated
beverages,beer,olives,pickles and other foods
which are processed in boiling water or steam.
 Jar closures is important to use
the proper type of closure or cover
the container one intends to use.
This type of jar is preferred by many
because the glass top is not attacked
by acid and can be used repeatedly.
 Mason jars has a metal screw top
usually lined with enamel or glass which
is hermetic seal when screwed down on
the rubber ring.
 Test for jar closures the closures of
all glass jars should be tested before the
containers are used. Examine the fingers
around the fingers around the edge of the
neck.
Test the leakage fill the jar with
water, put the rubber ring and cover in
place,seal and invert it.
Preparing jars for use Wash jars in
warm, sudsy water, rinse thoroughly and
make sure that they are hot before food is
placed in them.
 Tin cans are the ordinarily used in
canning of foods processed under pressure
like vegetables and meat. It is also a light
weight and present no danger in breakage
during handling and processing ,thus
eliminating stack burning.
 Sizes for tin cans used for home
canning are available in several sizes.
Commonly used are No. 2, 2 and 3.
approximate capacity of these are 2 , 3
and 4 cups respectively. Any of these size is
satisfactory for fruits ; the No. 3 can is
preferred for tomatoes. No.2 and 2
preferred for meats and vegetables.
TIN CANS CONT. ..
Plain tin cans- used for all foods. however,
discoloration results when some foods come
in contact with metal can.

R lacquer- used for highly colored acid

fruits to preserve the natural color by
protecting the inside of the can against the
action of the fruits acids.
 C lacquer- used for sulfur-containing
foods like corn and meat in order to prevent
formation of dark deposits of tin or iron
sulfide on the food and on the can.

Vinyl plastics, special waxes and resins are

also used to protect can contents from
reacting with the metals.

Can lining should be non-toxic, free from

flavors of odors, resistant to the product to
be canned and economical in cost.
CANNING EQUIPMENT
1. Equipment for measuring materials

2. Equipment for preparing and

handling materials

3. Equipment for packing or canning

4. Equipment for processing

METHODS OF CANNING
Cold pack method the food is packed cold
or raw in tin or glass jars, then covered with
hot syrup or any other suitable liquid.

Hot packed method the raw materials is

precooked in an open kettle and immediately
packed in sterile jars while hot.
Open kettle method
the food is
completely cooked in
an ordinary kettle and
packed while boiling
hot into hot sterile
jars and sealed
immediately.
METHODS FOR PROCESSING
The application of heat to products in sealed
cans or partially sealed glass jars is called
PROCESSING.

1.PROCESSING- is generally done in a hot

water bath, steamer or pressure cooker.

2.HOT WATER BATH is the simplest and

cheapest type of canner.
 Steamer- is like Pressure cooker or
the water bath canner a Low acid
canner. It consist food like meats and
of a kettle with a vegetables a higher
tight-fitting cover processing temperature
and a rack 1 to 2 which only a pressure
inches above the cooker can attain.
bottom of the
kettle.
STEPS IN CANNING
1) Grading materials that are graded according to
size, color , maturity, symmetry, texture, flavor
and freedom blemishes or defects.

2) Washing is important to get rid the of dirt and

adhering foreign particles and to reduce microbial
population.

3) Scalding or blanching is recommended mainly

in the preparation of vegetables and some fruits.
Blanching is done in hot water or live steam.
4) Peeling the different method used in peeling
fruits and vegetables are;

Hand peeling the most common method of peeling

in the Philippines.

Mechanical peeling - is done by the upright

cylinder provided with a revolving disk at the bottom.
 Peeling by heat either be done by
boiling or by blanching in boiling water or
steam.
Lye peeling - is
possible since a solution
of caustic alkali will
attack and dissolve the
skin of fruits. Sodium
hydroxide flakes or
pellets is the most
common lye used in
peeling fruits.
 Filling- the product is placed in the proper size of
can which has been previously washed.

Addition of brine of syrup- if the product is a

vegetables packed or brine or fruits packed in
syrup, the solid constituents must fill the can to
the extent that the pieces are not pressed down.
 Syrup added to canned fruits for the
following reasons :

1. To sweeten the product

2. To conserve the natural fruit flavor
3. To mask the metallic flavor
4. To strengthen fruit tissues and prevent
disintegration
5. To fix fruit colors
6. To lessen mechanical injury by acting as
cushion or shock absorber
 Higher grade canned fruits are packed in a heavy
syrup.
Low grades are packed in medium or thin syrup.
Sugar concentration can be determined by the use
of hydrometer (either Balling or Brix).which gives
the percentage of sugar in the syrup.

Syrup Sugar Water Approx. sugar content

cup cup percent

Thin 1 3 20
Medium 1 2 30
Thick 1 1 40
 Exhausting or Venting is the removal of
part of the gas air from the product or
container prior sealing.

Exhausting is important for the ff. reasons ;

1. Biologically

2. Chemically

3. Physically
 Processing or cooking- is done by heating
the product for a specific length of time.

Acidity of the food- it is customary to set a

dividing line between the low acid and the
acid foods for purpose of determining safe
food processing.

Method of heat transfer- is the lethal agent

in processing, the rate at which it is
transferred determines the length as well as
temperature of processing.
TYPE OF NATURE OF FOOD

Conduction a Convection - a
mode of heat mode of heat that
transfer is slower transfer is rapid
since heat is since the hot
transferred from particles are
one molecule to permitted to rise
another. to displace cold
ones.
 Size of container the time required
for heat to penetrate the center of cans is
shorter the smaller the can.

Type of container foods in tin

containers heat more rapidly than those
in glass containers.
 Initial temperature of the product
shorter processing time is required if the
product is packed hot. Cold packed
products need longer processing time.it
takes a few minutes before heat can
penetrate the center of the product.

Time-temperature relationship the

time necessary to kill the microorganisms
decreases as temperature increase.
6) Cooling immediately after processing,
tin containers must be cooled in running
cold water to an internal temperature of
100 to 120F and subsequently air
cooled.
Importance of cooling are :
It makes the possible more accurate time
and temperature control over cooking.
It prevents stack burning.
It checks the tendency towards excessive
softening after cooking.
It prevents flat sour due to thermophilic
bacteria.
It conserves color and lessens the cooked
flavor.
7) Cooling and Labeling all cans should
be marked by letters, numerals or
figures so that the product place date of
packing and other pertinent information
concerning the product may be known.
CANNING OF FRUITS
Selection
Preparation
Packing
Processing