CANNING

The process in which foods

are placed in cans, or jars
with lid on it or in suitable,
retortable, flexible containers
and heated to a temperature
that destroys
microorganisms and
inactivates enzymes.
 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
○Foods are packed
into a canning jar,
fitted with a special
self-sealing lid and
then heated
sufficiently.
- This heating and later cooling
forms a vacuum seal. The
vacuum seal prevents other
microorganisms from re-
contaminating the food within
the container.
The heat processing kills
microorganisms (bacteria,
yeast and melds ) that
contaminate food and cause
spoilage and/or foodborne
illnesses.
WATER BATH CANNING
 done to high-acid foods (pH 4.5 and
lower) and acidified foods.
Microorganisms in high acid foods
are easily killed at 100˚C.
* Very acidic products such as pickles
and kalamansi juice with much lower
pH (pH 2 or 3) may be filled hot with no
further processing needed.
PRESSURE CANNING
 done for low-acid foods with pH above
4.5 such as vegetables, fish and meat.

If low acid food is processed in a water

bath canner, botulinum spores on the food
will survive. In the absence of air, a
condition found inside jar after processing,
the spores can germinate and revert to its
vegetative state.
As the bacteria grow, they form
toxins that can cause food
contamination.
 Clostridium botulinum, spores
which may be present in the food
being canned can survive for
hours in boiling water but are
destroyed within an hour or less
at 115.5˚C (240˚F).
 Lower pressure is usually applied
to glass jars while high pressure
is used for cans.
 Temperature inside the canner is
affected by atmospheric pressure
so that for higher altitudes where
the pressure is less,
corresponding adjustments are
made in the process time.
Factors to Consider
in processing time
needed for killing
Clostridium
Botulinum
  Size of the container

 Size of the food

 Texture of the food

FACT:
SCIENTIST HAVE
DETERMINED THAT
1/1,000,000 g OF PURE
BOTULINUM TOXIN CAN KILL
A PERSON OR 1 gram CAN
KILL 1 MILLION PEOPLE! ONE
TEASPOON OF THIS TOXIN
CAN KILL 5 MILLION PEOPLE!
 To ensure safety:
- canning instruction should be strictly followed.
- Process food according to acidity following
recommended time and temperature
established by competent food processing
authorities.
- Never process any food in a conventional oven,
microwave oven, or steamer, as these methods
may not kill microorganisms that causes food
spoilage and/or foodborne illness because
uniform heating cannot be guaranteedby these
methods.
 CANNING AT HIGH
ALTITUDE
 For places located in altitude of more than 300
meters (about 1,000 ft), the process time
indicated at sea level must be adjusted. For
water bath processing, the recommended
increase is 1 minute per 300 meters (1,000 ft)
altitude, for process time of 20 minutes or less;
but for process times of over 20 minutes, the
adjustment should be 2 minutes for every 300
meters (1,000 ft) . For pressure processing, the
adjustment should be in the pressure, adjust ½
lbs pressure for every 300 meter, thus instead of
10 psi at sea level, the pressure should be 11.5
psi at 600 m (2,000 ft) and 12 psi at 900 m
(3,000ft).
WHAT
HAPPENS IN
CANNING ?
 Theextreme heat
applied destroys or kills
any dangerous
organisms that are
present in the jar which
cause food spoilage.
 The heat also causes
the contents of the jar
to expand and drives
out the air left inside.
 During the process of
cooling, the vacuum created
inside pulls the lid down to
the jars mouth fo a tight seal
which prevents any kind of
microorganisms from
penetrating and causing the
food inside to spoil.
* The killing of
microorganisms by heat
is due to the coagulation
of bacterial enzymes.
Enzymes themselves are
proteins which are
denatured by heat.
 A fertile egg will not
develop into a chick if its
protein is coagulated by
heat. This coagulation of
the bacterial cell protein
prevents the organisms
from multiplying.
THE CANNING
OPERATION
1. RAW MATERIALS
HANDLING
 The quality of raw
materials is directly
related to the quality of
the finished product.
Important Factor
 Observation of hygienic
practice, particularly the
implementation of the
GMP(Good manufacturing
Practice) and HACCP
(Hazard Analysis and
Critical Control points).
 GRADING SYSTEM
- Sorting of raw materials prior
to canning. This may include
size, maturity, stage of
ripeness, and/or other
attributes necessary for end-
product quality.
 Adopt the GIGO (garbage in,
garbage out) paradigm. This
implies that if good quality
raw materials is processed, a
good finished product results
but no amount of processing
can convert bad quality raw
material into a gdod product.
2. PRE-TREATMENTS
 Covers the range of operations
involving preparations before
filling into cans or other
containers.

Ex. For Fish:

washing, gutting, washing,
nobbing, filleting, shucking, shelling,
cutting, brining and dipping.
 Each of the pre-treatments steps
has the common objective of
bringing the raw material closer to
the size, form or compositions
required for retorting.

Pre-treatments for veg.

washing, trimming cutting,
blanching, and sometimes pulping.
 3. PRE-COOKING
- This is carried out in various
ways using steam, water, oil,
hot air, or smoke, or a
combination of these.
 REASONS FOR PRE-COOKING
 To partially dehydrate the flesh and prevent
release of this fluids during retorting which would
otherwise collect in the container;
 To remove natural oils, some of which have a
strong flavor.
 To coagulate fish protein and loosen meat from
the frame.
 To develop desirable textural and flavor
properties.
 To make the flesh firm and in the case of
crustacean aid their release from the shelf.
 Adjustments have to be
considered when the product to
be canned will be pre-cooked.
cooking process may differ from
the procedure used for
immediate serving.
 Pre-cooking conditions
significantly affect yield and
sensory quality. An excessive
treatment tends to reduce
yields, whereas inadequate
pre-cooking means that the
purpose of the treatment is
not achieved.
 Time-Temperature Plot

- This is used to identify potential

danger areas, where delays in
production can adversely affect
the safety and quality of the
product.
 Process controls should be
established and monitoring
systems set up, so that
corrective action can be done
to maintain the safety of the
product.
4. FILLING
 Fill weights, and fill
temperatures are monitored
because both affect the
heating at the slowest
heating point in the container
during retorting.
 Variations in fill weight and/or fill
temperature may affect the safety of the
product, so it should be carried out under
strict control.
 Adequate headspace must be provided to
allow for the expansion caused by heating
the product from filling temperature. If no
space is allowed for expansion, the
pressure build up can damage the hermetic
seal or in the case of bottles will cause the
lids to flip during processing.
 PEAKING OR BUCKLING –
 a permanent deformation that
results from extreme internal
pressure. It can damage or
dislodge the seams of the cap of
the can. This can lead to entry of
contaminants particularly during
cooling when the cans draw a
vacuum.
 The higher the filing temperature,
the less the pressure generated
by heating the contents to
processing temperature. As a
result of hot filling, a vacuum
forms in the container after
thermal processing and cooling.
85˚ ( 185˚) is the standard filling
temperature.
VACUUM CLOSING OF CANS
AND JARS
 This counteracts the increase in pressure
caused by heating the product in a sealed
container. This is achieved by mechanical
evacuation of the headspace gases just prior to
sealing or by steam-flow closing. In this method,
super-heated steam is flushed across the top of
the container immediately before the can end of
the jar closure is sealed in place. A special
vacuum closing equipment is being used in this
method.
COLD FILLING
- the food is heated in the
container prior to sealing. This
is achieved during exhausting.
5. EXHAUSTING
 It is the removal of air from
the food in the container. The
removal of air will insure a
vacuum in the canned food.
WHY IS
VACUUM
NECESSARY?
 Prevention of distortion of
container during thermal
processing.
 Maintenance of can ends or
bottle caps in concave during
normal storage.
 The reduction of oxygen which
can react or discolour the
product.
 30 inches headspace indicates
total vacuum and
0 for no vacuum.
 Mechanical vacuum closure
and the injection of live steam
into the container headspace
are done by large
manufacturers to achieve
vacuum.
6. SEALING
 An essential factor for the
safety of canned foods.
 A seal defect or failure will
make the product unsafe
and not shelf stable.
7. RETORTING
 It is also called pressure
processing.
LOW ACID FOODS – the sealed
container are subjected to
pressurized steam in a retort or
pressure canner.
HIGH ACID FOODS – processing is
done at atmospheric pressure in a
water bath processor.
8. POST PROCESS
HANDLING
*strict compliance of thermal
process schedule must be
observed to avoid under-
process spoilage or post-
process leakage.
FACTORS RESULTING TO
POST PROCESS
LEAKAGE LEADING TO
SPOILAGE.
 Contaminated cooling water;
 Use of unclean and/or
unsterilizedequipment during
post process handling.
 Damage during handling and
storage.
 Under GMP conditions, it I sufficient to
maintain residual free available chlorine levels
of 2-4 mg/L (2-4ppm) after a 20 minute contact
time in order to be confident of holding total
aerobic counts at less than 100 orgainsms/ml
of cooling water. Free availabe chlorine should
be detectable in the cooling water at the
completion of the cooling cycle.
GMP GUIDELINES FOR
BACTERIAL COUNTS ON
CONTAINER CONTACT SURFACE
AND IN THE WATER ENTRAPPED
IN CAN DOUBLE SEAMS
 Post process surfaces, pre-production, post
production and after sanitation procedures
during production, not greater than 500 cells/ml.
 Water in double seams after cooling and
handling, not greater than 104 cells/ml.
9. COOLING
 Cans should be rapidly cooled in
40˚c. cooling immediately will
prevent the germination of
thermophile spores which causes
spoilage. Thermophiles germinate
at 55˚c or a bit higher.
 TEMPERATURE AT STORAGE

It should be kept cool within 20-30˚c.

 LABELING AND
STORING
 Labe sealed jars with the processing date
and batch code. Store them in a cool, dry,
dark place. Properly stored canned foods
will retain their quality for at least 1 year.
Never store canned foods near hot pipes,
a range a furnace, in direct sunlight
because they lose quality. If canned foods
kept in a damp place, lids may rust.
 QUARANTINE
 Keep the process product and observe all
jars within 10-14 days for signs of
spoilage. Check for vacuum by looking at
the vacuum indicator button on the lid. A
vacuum is present when the button is
depressed. In the case of cans, the can
ends are depressed. Pop out button of jar
lids indicates loss of vacuum and is a
cause for concern.
Another way of testing for vacuum is to gently tap
the lid with a chop stick or a similar device. Good
vacuum gives a high pitch, while no vacuum
results in a thud.
Bulging and leakage are sure signs of
spoilage. Discard all such jars. Cloudy liquid may
be a sign of spoilage or be due to minerals in
hard water or starch from overripe vegetable. If
liquid is cloudy, check for another sign of
spoilage. If there are no other signs of spoilage,
boil the food. Do not eat any foods that foams or
has a disagreeable odor during heating.
 Sample jars/cans are
incubated and tested for
vacuum and pH. Change in
pH is a sign of spoilage.
 E N T
UI P M
EQ O R
F G
N I N
CA N
- N.B. Correct equipment
is a must to avoid any
possibility of food
spoilage.
1. WATER BATH
CANNER
 For acidic and acidified foods.
 A large deep kettle that has a cover
and a rack to hold jar.
* This has to be deep enough to alow
water to extend 1-2 inches over the tops
of the jars with enough room for the
water to boil briskly.
2. PRESSURE CANNER
 Necessary for low acid foods.
 It is a deep, heavy kettle that has
a rack on the bottom for jars to
stand on, a tight-fitting lid with a
gasket, and a pressure gauge.
 Two types
 Canner with a weighted gauge –
automatically limits pressure by a
control present from 5, 10, or 15 lbs.
 Canner with a dial – the dial control
indicates pressure on a numbered
instrument.
* A home canning is done at 10 lbs
pressure.
 4. EXHAUSTING STEAMER
 This may be a regular steamer or a water bath
where filled jars are heated up to a temperature
0f 83˚c or 85˚c at its lowest point.
 PROCESSING IN A WATER BATH
CANNER
 Fill the canner less than half full with water then
cover and heat. For raw packed food, have the
water hot but not boiling. For hot packed food,
have the water boiling.
 Using a jar lifter, place the jars filled with food
without cover, on the rackin the canner. Turn on
heat then check internal temperatures at the
slowest heating point (halfway between center and
bottom if the food has a freely circulating liquid in
the geometric center if the product is solid pack or
thick). When the internal temperature is at 85˚c,
Correct the level of the packing liquid allowing
about 1 cm headspace then put the lids on and
securely tighten.
 If necessary, add boiling water to bring water 1-
2 inches over the tops of the jars. Do not pour
boiling water directly on jars. Cover the water
bath.
 When water comes to a rolling boil, start
counting the processing time. Keep water at a
boil for the entire processing time.add more
boiling water to keep water 1-2 inches above
jars. Do not add cold water, so keep another
kettle for boiling water handy for these purpose.
 As soon as the processing time is up, se a jar
lifter to remove jars from canner. If liquid boiled
out of the jars during processing, do not open
them to add more. Tighten lids without lifting
from the jars.
 Place on racks or on several layers of clean
dish cloth to air cool. Keep the jars apart.
 In the most instances, it will be necessry to
wash the bottles after cooling.
 PROCESSING IN A PRESSURE
CANNER
 The jars of food placed in the pressure canner
should have been previously exhausted as
described in item #2 for acid foods above.
 Jars are securely covered before placing inside
the pressure canner.
 Pour 2 or 3 inches of water in the bottom of the
canner and heat to boiling. Prepare the
pressure canner while the jars are being
exhausted.
 Set the cover jars on the rack in the canner. If
you have 2 layers of jars in the canner, use a
rack between them and stagger the second
layer.
 Fasten the canner cover securely so steam
cannot escape except through the vent.
 Once steam pour steadily from vent, let it
escape for ten minutes to drive all air fro the
canner.during processing, the canner must be
filled with steam, not air, since it is steam that
reaches the desired processing temperature.
 Processing time:
a. if the canner has a weighted gauge, start
counting the processing time when it jiggles or
rocks. The target pressure for this type of canner is
10 lbs. pressure for a processing temperature of
115.5˚c (240˚F). Adjust heat so that gauge jiggles 2
or three times a minute or maintains a slow, steady,
rocking motion.
b. if the canner has a dial gauge, bring
pressure up quickly to 8 lbs, then adjust the heat to
maintain 11 lbs pressure. Start counting the
processing times when the gauge registers 11 lbs
pressure.use an alarm timer.
 When the processing time is up, turn of the
burner. Let the pressure in the canner drop to
zero by itself. This may take 45 minutes to one
hour depending on the size of the pressure
canner being used. If the vent is opened before
the pressure drops to zero or if the cooling is
rushed by cooled by running water over the
canner, liquid will be lost from the jars.
 When the pressure has dropped to zero, open
the vent or remove the weighted gauge. ( with
weighted gauge canner, pressure is completely
reduced if no steam escapes when the gauge is
nudge or tilted. If steams spurts out, pressure is
not yet down).
 Remove the canner cover carefully, tilting it
away from the operators face so that the rising
steam cannot burn on face or hands.
 Remove the jars from the canner. If liquid boiled
out of jars during processing, do not open jars to
add more liquid. Tighten lids without lifting from
the jars.
 Place hot jars upright to cool on a towel or rack.
Leave space between them so air can circulate.
 In the most cases, it may be necessary to wash
the jars as soon as it cools enough to handle.
 CHECKING OF SEALS
 Vacuum seals form as the jar’s cool.
when jars are cool ( 4 to 12 hours after
processing), check the seals.
 If the lid is depressed or concave and will
not move when pressed, it is sealed. If
you find an unsealed jar, do one of the
following:
 Refrigerate the food and used it within 2-3
days.
 Freeze the food. Drain vegetables before
freezing.
 Reprocess the food. Remove lids empty and
contents to a pan, heat to boiling, pack into
clean hot jars, and put on new lids. Process
again for the full time. The eating quality of
twice-processed food may be poor. If more
than 24 hour have gone by since processing,
throw out the food. It might be unsafe to eat.
To avid such waste, always check immediately
after processing so appropriate actions can
be done to ensure product safety.
 -end of slide-

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