Canning

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Canning
Notes
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Why do we can foods?
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Nicolas Appert invented the canning process.
Napoleon, Emperor of France was the first to use
the process.
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What are some examples of foods we can?
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Fruits are high in acid.
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Vegetables are low in acid.
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Low-acid foods, such as green beans or corn
should be processed to 140C .
This is done to prevent microbial growth.
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The secret to successful home canning is to
create a sealed airtight environment for the food.
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The lid on a jar of home-canned food actually
seals after processing while the food is cooling.
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Food with a low density that may fall apart when
cooked is usually raw packed.
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Hot-pack is usually used with sweetened fruit.
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The nutritional value of canned food is usually
less than that of fresh foods.
Heat destroys vitamins and minerals.
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Two methods of processing canned foods are
water-bath processing and pressure processing.
The temperatures are higher in pressure
processing.
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Retort canning is commercial canning using
pressure canners called retorts.
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Commercial retort canning uses pressure
processing.
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Commercially canned food can be stored for up to
two years.
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The three types of heat transfer used in food
processing are conduction convection radiant
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The method of heat transfer that is most apt to
occur in canning pumpkin is conduction because
there is no liquid or air to transfer heat by
conduction or radiant method.
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Agitation retorts are used to shorten processing
time by increasing the movement of the food, this
is beneficial because convection does not occur
equally in al food.
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The cold point is the location in a container
that takes the longest to heat to a desired
temperature.
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The center of the can is where the cold point in
a can is heated by conduction and it is slightly
below center in convection.
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Pouch canning is canning done in a soft pliable
container. Capri Sun is an example. This takes
less time and there is less nutrient loss.
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Aseptic canning is canning in which food and the
container are both sterilized before the food is
put into the container.
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Food that is aseptically canned has a higher
nutritive value because the speed of processing
reduces the exposure of the food to heat, so
fewer nutrients are lost.
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Food that is contaminated with Clostridium
botulinum is made safe to eat by boiling to at
least 212F for at least 10 minutes.
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212 F - 10 min
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Clostridium botulinum is found mostly in soil.
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The nutritional value of canned food is generally
less than that of fresh food because the high
temperatures used in canning will cause
heat-sensitive nutrients to break down.
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Carbohydrates and fats are generally not affected
by the heat used in canning.
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Canned foods do not usually contain Vitamin C and
thiamin.
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Because tomatoes are high-acid-food, they can be
processed at lower temperatures and therefore
retain more vitamin C than other canned foods.
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Water soluble nutrients are lost when they
dissolve in the liquid in canned foods.
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If the canning liquid is used when a canned food
is prepared or served, the vitamins and minerals
will not go to waste.
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Fruit packed in fruit juice is more nutritious
than fruit packed in heavy sugar syrup because it
does not contain the empty calories found in
heavy syrup.
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Tuna packed in water has fewer calories than tuna
packed in oil.
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High storage temperatures and light can cause
nutritional value to be lost fro canned food.
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Food canned in glass jars should be stored in the
dark.
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Portfolio

• Dehydration Worksheet
• Jerky Handout
• Drying Internet Activity
• Canning Worksheet/Notes
• Good Eats Summaries (typed)
• Title Page