Food Preservation - Canning.
Explain the process of the food preservation method used to preserve the food product. Provide pictures, diagrams, flow chart or illustrations to explain how the food preservation method occurs.
The canning process, is an great way of preserving food for long periods of time. Certain nutrients in fresh fruit and vegetables are lost if stored for long periods, canning therefore begins as soon as possible, after harvesting. The product which is going to be canned is filled and seamed in the can under a vacuum to remove and minimize the amount of air present. Heat is kept to a minimum. The inside of all cans are coated with food-grade lacquer can, this type of can is used in order to prevent the food coming into contact with the metal of the can. All cans are to be stored in a cool, dry environment. All cans must be recycled to save the environment.
The canning process, is an great way of preserving food for long periods of time. Certain nutrients in fresh fruit and vegetables are lost if stored for long periods, canning therefore begins as soon as possible, after harvesting. The product which is going to be canned is filled and seamed in the can under a vacuum to remove and minimize the amount of air present. Heat is kept to a minimum. The inside of all cans are coated with food-grade lacquer can, this type of can is used in order to prevent the food coming into contact with the metal of the can. All cans are to be stored in a cool, dry environment. All cans must be recycled to save the environment.
List 5 other foods that are commonly preservation by this method?
- Baked Beans
- Canned Tuna
- Spam
- Pineapple Pieces
- Tomato Soup
How does the food preservation method prevent food spoilage?
Canning is the process of applying heat to food that’s sealed in a can, this is a very common food preservation method as it helps prevent food spoilage. Some of these prevention's include, destroying any microorganisms that can cause food spoilage.
Canning is the process of applying heat to food that’s sealed in a can, this is a very common food preservation method as it helps prevent food spoilage. Some of these prevention's include, destroying any microorganisms that can cause food spoilage.
What is the suitable storage method for foods, which have undergone the food preservation method?
The best way to store canned foods for the longest period of time is in cool and dry locations. This should be a storage location inside your home, and not in the garage or a storage facility with a wide temperature range.
The best way to store canned foods for the longest period of time is in cool and dry locations. This should be a storage location inside your home, and not in the garage or a storage facility with a wide temperature range.
Are there any advances in the food preservation method? Discuss your answers in relation to technology, packaging and/or processes used over the last few decades.
Packaging of food was used for food storage at home and for transport from the production place, the farm, and then to the market. In a household, people salted meat and pickled vegetables and preserved them in jars. In grocery stores at the end of the nineteenth century, most goods were unpacked and sold in bulk.
In earlier days ways of sealing jars included waxed paper, leather, or skin, followed by cork stoppers and wax sealers. The beginning of modern food technology was in 1795, then after fourteen years of experimentation they had developed a method for preserving foods by heating. The food, meat, or vegetables, was first cooked in open kettles and placed in glass jars. After removing as much air as possible, the jars were carefully sealed with corks wired in place and then submersed in boiling water.
They chose glass as there container because they believed that it was air that caused the spoilage.
In 1811 it was realized that iron containers could be used instead of the fragile glass, and in 1812 the factory began to produce canned food. were In 1810,
By 1819 canning had arrived in the United States. For a very long time, people looked at canned foods with suspicion. In the middle of the nineteenth century, the foods produced by the canning industry, were as likely to spoil. In 1868, the United States created handmade cans which were replaced by machine-cut types.
Spoilage caused by microorganisms remained very high. It was not until the end of the nineteenth century that changed our ways in improving and keeping the quality, nutritional value, and taste of food products preserved in cans and glass.
In the early twentieth century, heavy cans were replaced by lighter materials. As food technology advanced and rapidly changed, numerous chemical additives were developed to control or speed up the food processing and to increase the quality of canned foods.
In 1960, companies succeeded in making all-aluminium cans out of one piece of metal, this solved the problem of the weight of the cans. Also at the same time, the invention of the rip-off closure and the pop-top lid on aluminium cans was made, which was very convenient for consumers.
Packaging of food was used for food storage at home and for transport from the production place, the farm, and then to the market. In a household, people salted meat and pickled vegetables and preserved them in jars. In grocery stores at the end of the nineteenth century, most goods were unpacked and sold in bulk.
In earlier days ways of sealing jars included waxed paper, leather, or skin, followed by cork stoppers and wax sealers. The beginning of modern food technology was in 1795, then after fourteen years of experimentation they had developed a method for preserving foods by heating. The food, meat, or vegetables, was first cooked in open kettles and placed in glass jars. After removing as much air as possible, the jars were carefully sealed with corks wired in place and then submersed in boiling water.
They chose glass as there container because they believed that it was air that caused the spoilage.
In 1811 it was realized that iron containers could be used instead of the fragile glass, and in 1812 the factory began to produce canned food. were In 1810,
By 1819 canning had arrived in the United States. For a very long time, people looked at canned foods with suspicion. In the middle of the nineteenth century, the foods produced by the canning industry, were as likely to spoil. In 1868, the United States created handmade cans which were replaced by machine-cut types.
Spoilage caused by microorganisms remained very high. It was not until the end of the nineteenth century that changed our ways in improving and keeping the quality, nutritional value, and taste of food products preserved in cans and glass.
In the early twentieth century, heavy cans were replaced by lighter materials. As food technology advanced and rapidly changed, numerous chemical additives were developed to control or speed up the food processing and to increase the quality of canned foods.
In 1960, companies succeeded in making all-aluminium cans out of one piece of metal, this solved the problem of the weight of the cans. Also at the same time, the invention of the rip-off closure and the pop-top lid on aluminium cans was made, which was very convenient for consumers.