Canning involves processing and sealing foods in airtight containers to preserve them. It involves selecting and cleaning fresh fruits and vegetables, cutting them, blanching them to stop enzyme actions, filling jars and cans, sealing them, processing them with heat to kill microbes, and storing the sealed containers. Canning allows foods to be preserved for one to five years on shelves without refrigeration by destroying spoilage organisms through heat processing in sealed containers. It involves various steps to prepare, fill, seal and heat treat the packaged foods to kill microbes and prevent spoilage over time.

1. Canning of Fruits and
Vegetables
Presented by-
Prathmesh Anil Birari
MITU20MBAB0047

2. CONTENTS
• Introduction
• Principle of canning
• Foods that are canned
• Canning process
• Types of Can
• Advantages - Disadvantages

3. Introduction
Canning is a method of preserving food in which the food contents
are processed and sealed in an airtight container. Canning provides a
shelf life typically ranging from one to five years, although under
specific circumstances it can be much longer.
Canning was invented by Nicholas Appert in 1910, it is also termed
as Appertization. This practice removes oxygen, destroys enzymes,
prevents the growth of undesirable bacteria, yeasts, moulds and helps
forming high vacuum in cans.

4. Principle of Canning
Why fruits and vegetables are canned?
Destruction of spoilage organisms within the sealed container by
means of heat.

5. Foods that are Canned -
• Low acid foods: Meat, fish, poultry, dairy fall into a pH range of 5.0 to 6.8 This
large group is commonly referred to as the low acid group.
• Acid foods: With pH values between 4.5 and 3.7. Fruits such as pear, oranges,
apricots and tomatoes fall in this class.
• High acid foods: Such as pickled products and fermented foods. The pH
values range from 3.7 down to 2.3, also Jams and Jellies are in thin
classification.

6. Canning Process

7. a) Fruits and vegetables should be absolutely fresh.
b) Fruits should be ripe, but f irm, and uniformly mature.
c) Over-ripe fruits should be rejected because they are infected with microorganisms
and give a poor quality product.
d) Unripe fruits should be rejected because they generally shrivel and toughen on canning.
e) Fruits and vegetables should be free from dirt.
f) They should be free mom blemishes, insect damage or mechanical injury
1. Selection of fruits and vegetables

8. 2. Grading
• The selected fruits and vegetables are graded according to size and colour to
obtain uniform quality.
• This is done by hand or by machines such as screw grader and roller grader.
• Fruits like berries, plums and cherries are graded whole.
• while peaches. pears, apricots. mangoes, pineapples, etc., are generally graded
after cutting into pieces or slices.

9. 3. Washing
• It is important to remove pesticide spray residue and dust on fruits and
vegetables.
• One gram of soil contains l012 spores of microorganisms. Therefore
removal of microorganisms by washing with water is essential.
• Other methods of washing are spray washing, steam washing, etc.
4. Peeling
The objective of peeling is to remove the outer layer. Peeling may be
done in various ways:
• Hand Peeling
• Steam Peeling
• Mechanical Peeling

10. 5. Cutting
• Pieces of the size required for canning are cut.
• Seed, stone and core are removed.
• Some fruits like plum from which the seeds cannot be taken out easily, are
canned whole.

11. 6. Blanching
• Blanching is Usually done in case of vegetables by exposing them to boiling water
or steam 2 to 5 minutes. followed by cooling.
• Inactivates most of’the plant enzymes which cause toughness, discoloration
(polyphenol oxidase). mustiness. off- flavor (peri oxidase), softening and loss of
nutritive value.

12. 7. Filling
• Before filling cans are washed with hot water and sterilized.
• Automatic, large can filling machines are used in advanced countries but
choice grades of’ fruits are normally filled by hand to prevent bruising in India.
Hand filling is the common practice.
• After filling, covering with syrup or brine is done and this process is called
syruping or brining.
• Headspace left inside ranges from 0.32cm to 0.47 cm.

13. 8. 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 74°C.

14. 9. Processing
• Heating of foods for preserving is known as processing. The cans must be
processed (heat treated) immediately after closing (hermetic sealed) at
suitable time and temperature
• vegetative bacteria are killed at 80°C/30min.
• Spore formers at a temp.1 l0°C/30min.
• For destroying the spores l2l°C/3min.

15. 10. Cooling
• Immediately after processing, the cans are cooled in water to a temperature of
36°C to 42°C to avoid thermophilic spoilage or can rust.
• If the cans are cooled much below 36°C, they may not dip thoroughly and rusting
will take place.
• If the cans are cased at temperature much over 42°C, thermophilic spoilage may
occur

16. 11. Storage
• After level in the times they should be packed in strong wooden cases for
corrugated cardboard cartons and store 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 as it shortens the shelf
life of the product and often leads to formation of hydrogen swell

17. Types of Cans
In canning, there are two common types of cans that packagers use: two-piece and
three-piece cans.
Two piece can Three piece can

18. Advantages of Canning
• Helps save money
• Saves nutritional value
• Can last for years
• Does not require electricity or refrigeration to store
• Offseason availability

19. Disadvantages of Canning
• Time-consuming process
• Initial startup cost of buying the equipment's
• Person should know which foods are high risk and which are low
• Change in ingredient may require a change in processing
• Canning machines are expensive

20. Thank You 👍
You can contact me at
◉ vickybirari8@gmail.com