CANNING OF FRUITS AND VEGETABLES. Talha Saeed Roll # 37 B.Sc.(Hons). Food Science and Technology 5 th Semester (Regular)

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1 Assignment title CANNING OF FRUITS AND VEGETABLES Submitted by Subject Submitted to Talha Saeed Roll # 37 B.Sc.(Hons). Food Science and Technology 5 th Semester (Regular) FST 502 (Fruits and Vegetables Processing) Dr. Sarfraz Hussain Assistant Professor Institute of Food Science and Nutrition (IFSN) University of Sargodha, Sargodha INSTITUTE OF FOOD SCIENCE AND NUTRITION (IFSN) UNIVERSITY OF SARGODHA SARGODHA 1

2 CANNING Canning 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 a freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. Fellows, P. (2013, 10 25). wikipedia. Retrieved from wikipedia organization: CANNING OF ACIDIC FOODS Acidic foods have ph values below 4.6. These foods include pickles, most fruits, and jams and jellies made from fruit. (In pickling, the acid level is increased by adding lemon juice, citric acid, or vinegar.) Acidic foods contain enough acidity either to stop the growth of botulinum bacteria or destroy the bacteria more rapidly when heated. Acidic foods may be safely canned in a boiling water canner. missvickie. (2013). User Friendly Canning. Retrieved from missvickie organization: CANNING OF PINEAPPLE Several steps are performed to manufacture canned pineapple. Those are as under: Sorting After harvesting, the fruits are sorted, because only those that are fresh, ripe and not rotten can be used to make jams. Jams can also be made from previously prepared, frozen fruits and pulp. Washing The fruit should be washed very carefully as it can easily be damaged. 2

3 Peeling And Sorting This follows the procedure of removing leaves, wooden pieces, pips or seeds and peel. Peeling is often done manually, or with knives, yet sometimes the skin is loosened with steam and then subsequently rubbed away mechanically. Finally, the fruits are sorted again to remove any blackened pieces, bits of peeling, seeds etc. Size Reduction Pineapples are cut into pieces as desired by the consumer or processing. Filling in Jars or Cans The cut pieces are now filled into jars or cans and covered with syrup. Vacuum Sealing, Pasteurizing or Sterilization After the jars or cans have been vacuum sealed, they are either pasteurized (temperatures above 80 C) or sterilized (temperatures above 100 C). Cooling After the heating process, the canned fruits are first cooled to 40 C, and then subsequently down to storage temperature. Labelling, Packaging And Storage After they have been cooled, the canned fruits are labelled and stored. In order to be exported the slices/pulp/juices can be packed into single or wholesale packages (bulk) consisting of glass jars, tin cans or polyethylene or polypropylene bags, and also filled antiseptically into bag-in-boxes. Pineapple.India. (2013). Pinapple Processing. Retrieved from Pineapple India: 3

4 CANNING OF APPLE Apples are canned as whole or may be in pieces. So unit operations which are performed to can the apples are as under: Selection Select high quality and fully ripe apples. Washing Wash the apples carefully in order to remove dust dirt or any other pesticidal or environmental residues. Peeling and Coaring Peel and core apples, removing all bad spots, and place immediately in a large bowl of water (apple water). Size Reduction Slice apples between 1/4-1/2 inch thick. Add three tablespoons of lemon juice to the apple water to keep apple slices from turning brown. Be careful not to add too much lemon juice this will result in sour apples. Heat Treatment / Blanching Blanch apples in boiling water for five minutes. You only want to heat up the apples not cook them; otherwise you will have applesauce before you know it. This blanching stops the enzymes from degrading the flavor during storage. Packing Spoon the hot apple slices into the hot jars, leaving a 1/2 inch of free space at the top of the jar. Pack the apples into the jars tightly. 4

5 Syruping Fill the jar with remaining liquid/syrup from blanching pot. Wipe off all spills and sugar from the jar using a rag or paper towel, paying particular attention to the lid area. Place the jar lid on the jar and tightening until secure. Heat Processing Place jars in canner, leaving 1-2 inches of water above the jars. Calculate the canning time. Canning time varies depending on the type of canner and the altitude of your location. Always check your canner instructions. Here are some general cooking-time guidelines for use with a water canner: feet above sea level cook for 20 minutes feet cook for 25 minutes feet cook for 30 minutes above 6000 feet cook for 35 minutes If you use a dial gauge pressure canner and weighted gauge pressure canners are around 8 minutes. Verify with instruction manual. Gail Williams, T. K. (2013). Canning of Apples. Mediawiki, 1-7. CANNING OF ALKALINE FOODS These are not self-resistant foods mostly. They have to treat carefully before packing to enhance its life. Its processing cost will be high due to high temperature and high pressure. We can say that these foods are sensitive foods. 5

6 CANNING OF ASPARAGUS 1. Get your equipment ready This is a good time to start a large pot of water boiling on low heat (to fill your jars, around the asparagus; and also to start your canner heating up (with the lid off and a few inches of water in the bottom - leave the heat very low so you don't let it boil dry!). You can also get your canning jars cleaning in your dishwasher. The pressure canner will ensure they contents and the jars, lids, etc. are sterile, so you don't need to pre-sanitize, but you certainly want to start with a jar that is clean! Lids can start softening in a pot of hot, but not quite boiling water. 2. Wash The Asparagus Wash asparagus and trim off tough scales. Break off the bottom tough part of the stems (when you bend the stems in your hands, they tend to naturally break off when the stem starts to become tender) and wash again. 3. Cut To Fit Your Jars You can cut the spears to fit your jars (leaving room for 1 inch of headspace) or you can cut them into smaller sized pieces, as you prefer! Some people like whole spears, some like 1 inch pieces and some in between. 4. Pack The Jars We're using the raw pack method here, since the jars will spend plenty of time in the pressure canner at higher temperatures anyway! Fill jars with raw asparagus, packing as tightly as possible without crushing, being sure to leave 1-inch headspace at the top of the jar. 6

7 5. Add Salt, If Desired Add 1 teaspoon of salt per quart to the jars, if desired. It is only to suit your taste; it does not add any preservative properties here. 6. Add The Boiling Water Add boiling water to the jars, again, leaving 1-inch headspace. 7. Seal The Jars Put the lids and rings on and make them snug, but don't over tighten them. 8. Put The Lids And Rings On And Make Them Snug, But Don't Over Tighten Them. Using the jar tongs, put the jars on the rack in the canner. By now the water level has probably boiled down to 3 inches. If it is lower than that, add more hot tap water to the canner. When all the jars that the canner will hold are in, put on the lid and twist it into place, but leave the weight off (or valve open, if you have that type of pressure canner). 9. Put The Jars In The Canner And The Lid On The Canner (But Still Vented) Using the jar tongs, put the jars on the rack in the canner. By now the water level has probably boiled down to 3 inches. If it is lower than that, add more hot tap water to the canner. When all the jars that the canner will hold are in, put on the lid and twist it into place, but leave the weight off (or valve open, if you have that type of pressure canner). 10. Let The Canner Vent Steam For 10 Minutes Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner. 7

8 11. Put The Weight On And Let The Pressure Build After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 pounds. 12. Process According To The Table Below Once the gauge hits 10 pounds, start your timer going - for minutes - see the table below. Adjust the heat, as needed, to maintain 10 pounds of pressure. Note: the chart at right will help you determine the right processing time and pressure, if you have a different type of canner, or are above sea level. It is important to learn how to operate your pressure canner by reading the owner's manual that came with your particular canner. If you cannot find your owner's manual, you can obtain find one online: Here is where to find some common manufacturer's manuals: From: Presto canner manuals Table 1. Recommended process time for Asparagus in a dial-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style of Jar Process 0-2,000 2,001-4,001-6,001 - Pack Size Time ft 4,000 ft 6,000 ft 8,000 ft Hot and Raw Pints 30 min 11 lb 12 lb 13 lb 14 lb Quarts

9 Table 2. Recommended process time for Asparagus in a weighted-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft Hot and raw Pints 30 min 10 lb 15 lb Quarts Canning, C. G. (1994). Agriculture Information Bulletin No USDA. CANNING OF CORN Canned Corn Canned corn is a staple in most people s homes. Many don t realize how easy it is to store this tasty vegetable. Preparation time: 15 minutes Processing time: Pints, 55 minutes; quarts, 1 hour 25 minutes Pressure level: 10 pounds Yield: 12 pints or 6 quarts 24 pounds fresh corn on the cob Boiling water Canning salt 1. Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer s instructions. 9

10 Keep the jars and lids hot. 2. Remove the husk and silk from the corn. Using a sharp knife, slice the corn from the cob, measuring the corn as you go so that you know how many total pints or quarts of corn kernels you have. Meanwhile, bring 1 gallon of water to a boil in an 8-quart pot (you ll use this as a reserve). 3. Place the corn in a 12-quart pot. For each pint of corn, add 1 cup of boiling water; for each quart of corn, add 2 cups of boiling water. Place the pot over medium-high heat and bring to a simmer. Then reduce heat to medium and allow the corn to simmer for 5 minutes. 4. Ladle the corn into your prepared jars and pour additional boiling water over it if necessary, leaving 1-inch headspace. Add 1 teaspoon salt to each quart jar or 1/2 teaspoon salt to each pint jar. Release any air bubbles with a nonreactive utensil, adding more water as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands. 5. Process the filled jars in a pressure canner at 10 pounds pressure for 55 minutes (pints) or 1 hour 25 minutes (quarts). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. 10

11 Use a pressure canner to safely process low-acid foods, including many vegetables. 6. Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals. If you find jars that haven t sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the food for 15 minutes. For altitudes over 1,000 feet above sea level, extend the boiling period 1 minute for each increase of 1,000 feet. Amelia Jeanroy, K. W. (2009). DUMMIES. New Jersey: Published Simultaneously in Canada. 11