Canning

Procedure for
fruits
Preserving Nature’s Sweetness: A
Guide to perfect canning of fruits

Team members-:
1.Samriddh Tenguria
2.Sachin Maurya
3.Ritesh Yadav
4.Ravi Kudi
5. Ratiba Sulthana
 Contents
• Introduction
• Why do we need Canning ?
• Preparation for canning fruits
• General Canning Procedures
• Home canning of fruits
• Disadvantages of canning
• Safety Consideration

06/25/2023
• References
• Conclusion
Sample Footer Text 2
Introduction
• Canning is a method of preserving food from spoilage by storing it in containers that are
hermitically sealed and then sterilized it by heat.
• Canning fruits is a great way to preserve seasonal fruits, save money, reduce food waste, and have
a supply of healthy fruits on hand all year round.
• The end goal of canning is to kill all micro-organisms present in the food and stop recontamination
in it. Other than heat, removal of oxygen with other methods can be effectively used to prevent
oxygen-requiring microorganisms.

06/25/2023
Sample Footer Text 3
 Why do we  To retain their colour , nutritional value and taste for
an extended time.

need Canning?  Canned fruits can be stored for up to two years.

 To make them readily available anywhere

 It helps to avoid wastage by prolonging the shelf

life of fruits that might spoil before being
consumed.
 Provides wide variety of options throughout the
year especially when certain fruits are out of season.
 Prevents oxidation and degradation of nutrients.

06/25/2023
Sample Footer Text 4
 Preparation for
canning fruits

• Selection of Fruits: We should select the fresh good quality fruits for canning.
Fruits should be firm, mature and uniformly ripe. Over-ripe, insect infected and
diseased fruits should be rejected. Unripe and immature fruits should be rejected
because they generally shrivel and toughened on canning. 
• Sorting and Grading: Raw material should be sorted based on maturity and
ripeness. Fruit should be graded according to size and colour to obtain uniform
quality of canned product.. Screw type and roller type grader are generally used. 
• Washing:- Fruits should be washed with water thoroughly. Washing will remove
dust, dirt and any sprayed chemical residue. Any microorganism over the surface
of the fruits  are also washed out. Water used for washing may be cold or hot. We
may employ chlorine (150ppm) or potassium permanganate (dilute solution) in
water to disinfect fruits and vegetables.

This Photo by Unknown author is licensed under CC BY-NC-ND.

• Peeling:- The fruits are peeled by hand with knife or machine, or by heat treatment. For example,
peaches and potatoes are scaled in steam or boiling water and put in cold water to soften and loosen
or cracking of skin. Later the skin can easily be removed by hand or pressure spray of water. 
• Cutting:- We should cut the fruits depending upon the requirement like slice, dice, finger etc.
either by knife or by machine. At the same time seed, stone and core are also removed by special
coring knife. 
• Blanching:- In blanching operations the prepared fruits and vegetables are kept in boiling water or
exposed to steam for 2 to 5 minutes followed by cooling in running cold water. Inactivation of
peroxidase enzyme is used as an index adequacy of blanching. The purposes of blanching are:

(1) to inactivate the enzymes

(2) to reduce the volume by shrinkage, making their packing easier,

(3) to reduce the microbial load on raw materials,

(4) to remove undesirable acids and astringent taste of

the peel resulting improved flavor.

This Photo by Unknown author is licensed under CC BY-NC-ND.

• Filling:- Tin cans are used as containers for canning. Cans are washed with hot water.  Plain cans are used generally, although in case of coloured
fruits like black grapes, red plum, strawberries, etc., lacquered cans are employed. In case of canned fruits, the drained weight should not be less than
50% and for berry fruits not less than 40%. 

• Syruping:- Generally the fruits are covered with sugar syrup. Cans are filled with hot (79°–82°C) sugar syrup, leaving a headspace of 0.3 to 0.5cm.
Sometimes citric acid and ascorbic acid are also mixed with the syrup to improve flavor and nutritional value, respectively. The purpose of adding
syrup to fruits is (1) to improve taste, (2) to fill up the interspaces in can, and (3) to facilitate further processing.

• Lidding or Clinching:- Now the filled cans are covered loosely with the lid before exhausting. It has some disadvantages such as spilling of the
contents and toppling of the lids. In modern canning, lidding has been replaced by clinching operation. In this case, lid is partially seamed. The lid
remains sufficiently loose to permit the escape of gases, air and vapor formed during exhausting operation. 

• Exhausting:- There are respiratory gases and air remain in the cans, which are to be removed before processing. The method of removing these gases
is known as exhausting. Containers are exhausted by heating or mechanically. In heat exhausting, the cans are passed through a tank of hot water or
exhaust box under steam. The fruit cans are exhausted at 82 to 100°C for 7-10 minutes or until temperature at the center of the can reaches 74°C. The
proper exhausting reduces the strain on the seam of the can . 
• Sealing or Seaming:- After exhausting, the cans are sealed by double seaming machine. In
sealing lids on cans, a double seam is created, and the method of sealing or closing is also
known as seaming. 

• Processing:-  Heating and cooling of canned food to inactivate bacteria and to preserve food.
Many bacterial spores are heat resistant, which can only be killed either by very high or by very
low temperature treatment or prolonged cooking. Such drastic treatment, however, affects the
quality of food. Thus, processing time and temperature should be adequate to eliminate all
bacterial growth. We must not over-cook the canned foods otherwise it will spoil the flavor,
appearance and texture of the product. 

• Cooling:- After processing, the cans are cooled rapidly to about 39°C to stop the cooking
process. Cooling can be done by several methods such as (1) immersing the hot cans in tank
containing cold water, (2) spraying cold water, (3) turning in cold water into the pressure
cooker, and (4) exposing the cans to air. Generally, the first method is practiced. Cooling water
may be kept sterile with 1 or 2 per cent chlorine. If canned products are not cool immediately
after processing, the quality is deteriorated, e.g., peaches and pears become dark in colour,
tomatoes turn brownish and become bitter in taste, while peas become meshy with a cooked
taste.

This Photo by Unknown author is licensed under CC BY-NC.

• Testing for Defects:- Before the canned products are marketed, we should test them
for any defect. The finished cans are tested for leak or imperfect seals. We should tap
the top of the can with a short steel rod. A clear ringing sound indicates a perfect seal,
while a dull and hollow sound shows a leaky or imperfect seal. Leaky cans should be
removed from the lot.
• Storage, labelling and packing:- Before storage, the cans should be completely dry,
small traces of moisture are likely to induce rusting. They should be stored in a cool
and dry place. Storage of cans at high temperature should be avoided, as it shortens
the shelf life of the product. The high temperature may lead to hydrogen swell and
perforation during extended storage. The basement stores are useful, especially during
summer months. The temperature in these stores is lower by about 6° to 8°C,
compared to outside temperature. Before dispatch, the cans are labelled and packed
either in wooden or cardboard boxes and are ready for marketing. The cans may be
stored for 1 to 2 years depending upon the type of raw materials used and the shelf
life of the product

This Photo by Unknown author is licensed under CC BY-SA.

 General Canning Procedures

Jars and Lids

Mason-type canning jars are the best choice. The standard jar mouth is
about 19/8 inches. Wide-mouth jars have openings of about 3 inches,
making them more easily filled and emptied.
Mayonnaise-type jars are not recommended for use with foods that
will be processed in the pressure canner because these jars have a
narrower sealing surface and are tempered less than Mason jars.
Talking about lids, two-piece , self-sealing lids should be used
Sterilize Jars

To sterilize empty jars, put them right side up on the rack in a boiling-
water canner.
Fill the canner and jars with hot (not boiling) water to 1 inch above the
tops of the jars
Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations,
boil one additional minute for each additional 1,000 feet of elevation.
Remove and drain hot, sterilized jars one at a time just before filling.
Filling Jars

After filling jars with food, release air bubbles by inserting a flat plastic (not
metal) spatula between the food and the inside surface of the jar.
Slowly turn the jar and move the spatula up and down to allow air bubbles to
escape.
Adjust the head space and then clean the jar rim (sealing surface) with a
dampened paper towel.
Tight the jar lids properly.
Prevent Darkening

We need to follow certain guidelines to ensure that canned fruits

retain optimum colours and flavours during processing and storage -:
 Use only high-quality fruits
While preparing a canner load of jars, peeled , quartered, sliced or diced
apples, apricots, nectarines, peaches and pears must be kept in a solution
of Ascorbic acid.
This procedure is also useful for preventing stem-end discoloration in
Cherries and Grapes.
 Prevent Darkening

 We can get Ascorbic acid in several forms -:

• Pure Powdered form -:

o Seasonally available among canners’ supplies in supermarkets.
o One level teaspoon of pure powder weighs about 3 grams. Use 1 teaspoon per gallon of
water as a treatment solution.

• Vitamin C tablets -:
o Economical and available year-round in many stores.
o Buy 500-milligram tablets; crush and dissolve six tablets per gallon of water as a treatment solution.
• Commercially prepared mixes of Ascorbic acid
and Citric acid -:

o Seasonally available among canners’ supplies in supermarkets.

o For choosing this mixture, it is always better to use manufacturer’s
direction.
o Citric acid is less effective in controlling discoloration
 sweetening fruit -:

 Adding syrup to canned fruit helps retain its flavour, colour and shape.
It does not prevent spoilage of fruits.

 Procedure -:
 Heat water and sugar together. Bring to a boil and pour over raw fruits in
jars.
 For hot packs, bring the water and sugar to boil, add fruit, reheat to boiling
and fill into jars immediately.
Canning without Sugar
 Here, selection of fully ripe but firm fruits of the best quality is
very important.
Prepare these as for hot-packs but use water or regular unsweetened
fruit juices instead of sugar syrup.
Water bath Canners

 Made up of aluminum or porcelain-covered steel.

The canner must be deep enough so that at least 1 inch of briskly
boiling water will be over the tops of jars during processing.
To ensure uniform processing of all jars with an electric range, the
canner should be no more than 4 inches wider in diameter than the
element on which it is heated.
Cooling jars

After heating jars in water bath canner, we need to cool the jars at
room temperature for 12 to 24 hours.
Jars may be cooled on racks or towels to minimize heat damage to
counters.
 Testing jar seals
After cooling, time comes to test seals by one of the following
methods-:
Option 1:
• Press the middle of the lid with a finger or thumb. If the lid springs up when you release your
finger, the lid is unsealed.

Option 2:
• Tap the lid with the bottom of a teaspoon. If it makes a dull sound, the lid is not sealed. If the
jar is sealed correctly, it will make a ringing, high-pitched sound.
Option 3-:

• Hold the jar at eye level and look across the lid. The lid should be
concave (curved down slightly in the centre. If the centre of the lid is
either flat or bulging, it may not be sealed.
Reprocessing Unsealed jars
If a lid fails to seal on a jar, remove the lid and check the jar-sealing
surface for tiny nicks.
Here we need to change either the lid or jar based on the reason
behind failure in sealing.
 Home Canning of fruits
 Here we will talk about procedure which is being used in homes for canning of different fruits.

Apples – Sliced
• QUANTITY: An average of 23⁄4 pounds per quart
• QUALITY: Select apples that are juicy, crispy and
preferably both sweet and tart.

PROCEDURE:

06/25/2023
 Wash, peel and core the apples. To prevent discoloration, slice
apples into water containing ascorbic acid Sample Footer Text 24
Procedure-:

• Raw packs make poor-quality products. Place the drained

slices in a large saucepan and add 1 pint of water or very
light, light or medium syrup per 5 pounds of sliced apples.
Boil five minutes, stirring occasionally to prevent burning.
• Fill jars with hot slices and hot syrup or water, leaving 1⁄2
inch of head space. Adjust lids and process accordingly.
Peaches – Halved or Sliced
• QUANTITY: An average of 21⁄2 pounds per quart

• QUALITY: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

Procedure -:
• Dip fruit in boiling water for 30 to 60 seconds until skins loosen.
• Dip quickly in cold water and slip off skins. Cut in half, remove the pits and slice if desired.
• To prevent darkening, keep peeled fruit in ascorbic acid solution
• Prepare and boil a very light, light or medium syrup or pack peaches in water, apple juice or
white grape juice.
Procedure-:
Hot pack — In a large saucepan, place drained fruit in syrup, water, or juice
and bring to a boil.
Fill jars with hot fruit and cooking liquid, leaving 1⁄2 inch of head space.
Place halves in layers, cut side down.
Raw pack — Fill jars with raw fruit, cut side down, and add hot water,
juice or syrup, leaving 1⁄2 inch of head space.
Adjust the lids and process accordingly.
 It has been observed that Raw packs make poor-quality peaches.
Note -:
 Steps are same for canning of different fruits
Differences come only in-:

Time consumed in the process of canning

Type of sugar syrup used
Shapes in which fruits are cut for packaging
If fruit is low-acid, then pressure canner is used. If it is
high–acid fruit, then water bath canner is used for
sterilization.
Disadvantages of canning
• The texture of canned fruits may not be as desirable as
fresh fruits.
• Canned fruits may contain additives and preservatives that
are unhealthy for some people.
• The taste of canned fruits may not be as fresh  fresh or
frozen fruits.
• The canning process can have negative environmental
impacts, including energy use and waste generation.
Disadvantages of canning
• Canned fruits may have a shorter shelf life compared to frozen fruits.
• The process of canning fruits can be time-consuming and require
specialized equipment.
• The nutritional value of canned fruits may be lower compared to
fresh fruits due to the canning process.
• Canned fruits may be more expensive than fresh fruits in some cases.
Safety Considerations
Canning is a popular method of food
preservation, including fruits. Here are some
safety considerations to keep in mind during
the canning procedure for fruits:
• Proper equipment: Use appropriate canning
equipment, including canning jars, lids, and
bands that are in good condition and free
from cracks or rust. Use a canning pot or
pressure canner that is in good condition and
appropriate for the type of fruit you are
canning.
• Follow a tested recipe: Always use a tested
and reliable recipe for canning fruits. Do
not modify or alter the ingredients,
proportions, or processing times in the
recipe, as this can affect the safety and
shelf life of the canned product.
• Cleanliness: Practice good hygiene and
cleanliness throughout the canning
process. Wash your hands thoroughly
before handling any food or equipment.
Keep all utensils, cutting boards, and
countertops clean and sanitized. Wash the
fruits thoroughly before canning.
• Acidification: Some fruits have low
acidity and may require acidification
to prevent the growth of harmful
bacteria such as botulism. Follow
the recommended guidelines for
acidification in your tested recipe,
which may involve adding lemon
juice, citric acid, or another
acidifying agent to the fruit.
• Heat processing: Proper heat processing is
essential for safely canning fruits. The
processing method (either boiling water bath
canning or pressure canning) and processing
time will depend on the type of fruit being
canned and the recipe being used. Follow the
recommended processing time and
temperature in your tested recipe to ensure
that harmful microorganisms are destroyed
• Altitude adjustment: If you are canning at high altitudes, you may need to
adjust your processing time or pressure to ensure safe canning. Follow
recommended altitude adjustments in your tested recipe to account for
variations in atmospheric pressure.

• Proper sealing: Ensure that the jars are properly sealed after processing. The
lids should be sealed tightly and not move or flex when pressed in the center.
If a jar is not properly sealed, do not consume the contents and instead
refrigerate or reprocess the jar following proper canning procedures.
• Storage: Store the canned fruits in a cool, dry, and dark place. Inspect
the jars periodically for any signs of spoilage, such as bulging lids, off
odors, or mold, and discard any jars that show signs of spoilage.

• Discard unsafe food: If you notice any signs of spoilage, such as off
odors, mold, or unusual color or texture in the canned fruit, discard it
immediately. Do not taste or consume canned foods that show signs of
spoilage, as they may pose health risks.
• Educate yourself: Stay informed about safe canning practices by referring
to reliable sources, such as reputable canning books, extension services,
or government food safety websites. Stay up-to-date with the latest
recommendations and guidelines for safe canning practices.

Following these safety considerations will help ensure that your canned
fruits are safe to consume and enjoy for an extended shelf life.
Conclusion
 We got to learn about basic definition of canning and various kinds of general procedures which we need to
follow for canning fruits.
 We have also seen ways through which canning of fruits can be done in houses.
 Home canning allows us to preserve locally sourced fruits and support local agriculture. It is also a cost-
effective way of preserving fruits.
 Finally , there are certain things which should be kept in mind like disadvantages and safety measures of
canning procedure for fruits.
References
 https://ohioline.osu.edu/factsheet/HYG-5343
 https://www.ndsu.edu/agriculture/extension/publications/home-canning-fruit-and- fruit-
products
 https://egyankosh.ac.in/bitstream/123456789/12247/1/Unit-3.pdf

 https://ohioline.osu.edu/factsheet/HYG-5343
 https://en.m.wikipedia.org/wiki/Canning
 ChatGPT
 n g us
t e ni
f or l is
ank s
Th