CANNING OF FRUITS AND VEGETABLES

Seminar Guide
Prof.R.G. Burbade
Submited by

Prashant Bhagirath Ghotekar

INTRODUCTION
What is canning?
Who discovered canning? Need of canning.

FLOW CHART FOR CANNING

SELECTION OF FRUITS/VEGETABLES GRADING WASHING

PEELING
CUTTING BLANCHING

COOLING
FILLING EXHAUSTING SEALING PROCESSING COOLING

STORAGE

FRUITS AND VEGETABLES SUITABLE FOR CANNING

1. 2. 3. 4. 5.

Fruits

Mango Pineapple Apple Pear Orange

1. 2. 3. 4. 5. 6.

Vegetables
Carrot Peas French bean Cauliflower Beet Tomato

pear

SELECTIONS OF FRUITS AND VEGETABLES Absolutely fresh. Uniformly mature Tender quality Free form dirt Free form damage or mechanical injury.

GRADING
Separation of material as per its commercial value. Selected fruits and vegetables are graded to size and colour to obtain uniform quality This is done by -Hand -Machine (screw grader ,roller grader etc.)

WASHING
The graded fruits and vegetables washed with water in different ways; Soaking and agitating in water. Washing with cold and hot water sprays. Soaking dilute solution of KMnO4 Agitation- compressed air , force pump

PEELING METHODS IN CANNING

HAND PEELING STEAM PEELING MECHANICAL PEELING FLAME PEELING

BLANCHING PROCESS IN CANNING

What is blanching? Blanching methods Advantages

FILLING PROCESS IN CANNING

Before filling , cans are washed with hot water and sterilized Automatic can filling machines used in large canneries. In India, hand filling is the common practice

SYRUPING OR BRINING
The cans are filled with hot sugar syrup for fruit and hot brine for hot vegetables objectives 1. improve the taste of caned product. 2. To fill of the interspaces between the content 3. To facilitate further processing

EXHUSTING AND SEALING PROCESS IN CANNING

The process of removal of air from cans is known as exhausting It is done by-Heating -Mechanically Advantages of exhausting-Corrosion of tin plate and pinholing during storage is avoided -Reduce chemical reaction between container and content After exhausting the cans are sealed air tight by cansealer below 74 deg.celsius

Exhaust Box

PROCESSING
In canning technology processing means heating or cooling of canned food to inactivate bacteria. Temperature and time of processing vary with size of can and nature of food. Fruit and acid vegetable are processed in open type cooker while vegetable(non acid) are processed under steam pressure.

COOLING
After processing,cans are cooled rapidly to stop the cooking process and prevent burning. Cooling method1. Dipping the hot cans in tanks containing cold water. 2. Spraying cans with jets of cold water. 3. Exposing the cans to air.

STORAGE
Cans should be packed in strong wooden case and stored in a cool and dry place. The outer surface of the cans should be dry as even small traces of moisture sometimes induce rusting. Storage of cans at high temperature should be avoided because it shorten shelf life of product.

CONTAINERS FOR PACKING

1. 2. 3. 4. 5. 6. 7.

Requirements and functions of food containersthey must be non-toxic and compatible with the specific foods moisture and fat protection gas and odour protection resistance to impact ease of opening ease of disposal low cost

Both tin and glass container are used, but tin container are preferred Advantages of tin container - ease of fabrication - light weight - ease in handling

CAN

Home Canning Fruit & Vegetables: Recommended Processing Times

Fruit or Vegetable
Apples
Beets Cherries

Canning Method
Boiling water bath
Pressure canning Boiling water bath

For Pint Jars

15 minutes - hot packed
30 minutes - hot packed 10 minutes - hot packed 20 minutes - raw packed 55 minutes - hot or raw packed 20 minutes - hot packed 25 minutes - raw packed 35 minutes - hot packed

For Quart Jars

20 minutes - hot packed
35 minutes - hot packed 15 minutes - hot packed 25 minutes - raw packed 55 minutes - hot or raw packed 25 minutes - hot packed 30 minutes - raw packed 40 minutes - hot packed

Corn

Pressure canning

Pears Potatoes Tomatoes

Boiling water bath Pressure canning Boiling water bath

35 minutes - hot packed 40 minutes - raw packed

45 minutes - hot packed 50 minutes - raw packed

GENRAL CONSIDERATION IN ESTABLISHING A CANNING FACTORY

Availability of raw material Site and building Availability of labour Duration of canning season Water supply Disposal of cannery waste Transport facilities

SPOILAGE OF CANNED FOOD

It may be due to -Physical and chemical change swell overfilling under-exhausting corrosion of cans damage leakage bursting buckling discoloration -Microbial spoilage pre-processing spoilage under-processing spoilage after processing spoilage

WATER FOR CANNERY

1. 2. 3. 1. 2. 3. 4. Water is used in Preprations of syrups and brines. Washing,blanching,sterilizing,cooling Wash the machinery and equipments,floor walls,drains. Water should beFree from contamination Mineral content should be low. Specially free from sulphates and iron salts. Colourless,odourless,tasteless and bacteriologically pure.

CONCLUSION
Nutritional values are preserved.

Shelf life of the product is increased.

Increases availability of fruits and vegetables.

REFERENCE
WWW.GOOGLE.COM

FRUIT AND VEGETABLE PRESERVATION BY - DR.SANJEEV KUMAR

AGRICULTURE JOURNAL ON FOOD PROCESSING.