Canning Techniques and Food Preservation Methods
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Chapter 27
Objectives
Explain the purpose of different
equipment used in home and
commercial canning.
Explain when the hot-pack and cold-
pack methods are appropriate to
prepare food for canning.
Compare the two processing
methods for home canning foods.
Explain why different foods require
different methods of processing.
Describe the role of conduction and
convection in canning.
Compare different commercial
canning methods.
Explain how to avoid C. botulinum
poisoning.
Summarize ways to make canned
foods part of a healthful diet.
Vocabulary
Agitation retorts
Aseptic processing
Canning
Cold-pack
Cold-point
Hot-pack
Pouch canning
Pressure processing
Raw-pack
retort canning
Retorts
Water-bath processing
1775 Napoleon ordered a 12,000 franc prize
for anyone who could figure out how to
preserve food from one harvest to the next.
1809 Nicolas Appert a candy maker unveiled
his technique for preserving foods. Heating
glass bottles and sealed with a cork.
Within a year, Peter Durand patented the tin
canister
Canning
, the process of preserving food by
heating and sealing it in containers for
storage.
(7:05)
http://www.youtube.com/watch?v=e5q1T7bK
oxQ
(9:30)
http://www.youtube.com/watch?v=ViGmNiH
UjAk
Raw-pack
– uncooked food is placed in the
container
Cold-pack
- another name for raw pack
Hot-pack
– food is heated in syrup, water or
juice and packed into a container while still
hot
3:14
http://www.youtube.com/watch?v=V1jpyXPd
CRE
Water-bath
– containers of food are heated in
boiling water in a canning kettle
(8:28)
http://www.youtube.com/watch?v=KrBtZ7Zg
PIk
Pressure processing
– containers of food are
heated under pressure in a pressure canner
Amount of time needed depends on the food
and the containers
Large containers need more time
Glass container must be processed longer
then metal ones
Retort Canning
– pressure processing carried
out by commercial food canners.
Retorts
are huge pressure canners used
commercially
Agitation retorts
are canners that
mechanically increase the movement of the
food to shorten processing time
Pouch canning
– similar to retort canning
except hat flexible tin packages replace cans
and jars
Aseptic processing
– food is first sterilized by
heat and then placed in sterilized containers
Advantages
Stored without
preservatives at
room temp.
Retains nutrients
and flavor
Less expensive
Disadvantages
Total control of
sanitary conditions
must be maintained
during processing
Proper canning
is a
matter of
life
and
death
Clostridium
botulinum
causes
botulism,
the most
serious foodborne
illness known.
One cup of pure
botulism toxin would
be enough to kill
every human on earth
Don’t eat foods stored or not prepared
properly
Bulging
or
puffy cans
– throw out
Cracked jars
– throw out
Loose lids
– throw out
Exploring the art of canning in both home and commercial settings, this content covers equipment, techniques, and safety measures for preserving food. Learn about hot-pack vs. cold-pack methods, commercial canning processes, prevention of C. botulinum poisoning, and integrating canned foods into a healthy diet.
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Presentation Transcript
Objectives Explain the purpose of different equipment used in home and commercial canning. Explain when the hot-pack and cold- pack methods are appropriate to prepare food for canning. Compare the two processing methods for home canning foods. Explain why different foods require different methods of processing. Describe the role of conduction and convection in canning. Compare different commercial canning methods. Explain how to avoid C. botulinum poisoning. Summarize ways to make canned foods part of a healthful diet. Objectives Vocabulary Agitation retorts Aseptic processing Canning Cold-pack Cold-point Hot-pack Pouch canning Pressure processing Raw-pack retort canning Retorts Water-bath processing Vocabulary
1775 Napoleon ordered a 12,000 franc prize for anyone who could figure out how to preserve food from one harvest to the next. 1809 Nicolas Appert a candy maker unveiled his technique for preserving foods. Heating glass bottles and sealed with a cork. Within a year, Peter Durand patented the tin canister Canning heating and sealing it in containers for storage. Canning, the process of preserving food by
(7:05) http://www.youtube.com/watch?v=e5q1T7bK oxQ
(9:30) http://www.youtube.com/watch?v=ViGmNiH UjAk Raw container Cold Hot juice and packed into a container while still hot Raw- -pack pack uncooked food is placed in the Cold- -pack Hot- -pack pack- another name for raw pack pack food is heated in syrup, water or
3:14 http://www.youtube.com/watch?v=V1jpyXPd CRE Water boiling water in a canning kettle Water- -bath bath containers of food are heated in
(8:28) http://www.youtube.com/watch?v=KrBtZ7Zg PIk Pressure processing heated under pressure in a pressure canner Pressure processing containers of food are
Amount of time needed depends on the food and the containers Large containers need more time Glass container must be processed longer then metal ones
Retort Canning out by commercial food canners. Retorts commercially Retort Canning pressure processing carried Retorts are huge pressure canners used
Agitation retorts mechanically increase the movement of the food to shorten processing time Agitation retorts are canners that
Pouch canning except hat flexible tin packages replace cans and jars Pouch canning similar to retort canning
Aseptic processing heat and then placed in sterilized containers Aseptic processing food is first sterilized by
Advantages Stored without preservatives at room temp. Retains nutrients and flavor Less expensive Disadvantages Total control of sanitary conditions must be maintained during processing
Proper canning matter of life death Clostridium botulinum botulism, serious foodborne illness known. One cup of pure botulism toxin would be enough to kill every human on earth Proper canning is a life and death Clostridium botulinum causes botulism, the most
Dont eat foods stored or not prepared properly Bulging Cracked jars Loose lids Don t eat foods stored or not prepared properly Bulging or puffy cans Cracked jars throw out Loose lids throw out puffy cans throw out
