Canning is one of the means used to preserve food, as it is stored sterilized and sealed for longer periods. This technique was used for the first time in the year 1804 AD, when "Nicolas Albert", a French chef, noticed that soups and some types of fruits could be stored in boxes placed in Boiled water, and then this technology developed in the following years, and there were many companies specialized in canning, which we will introduce you to the most important stages that you go through in this article.
Stages of food packaging
Material processing
Choosing good foodstuffs, as they are selected according to specific criteria and conditions. Putting foodstuffs in stores, taking care to well ventilate them, to prevent their overheating. Initial sorting: the nutrients are sorted well to get rid of unripe and damaged fruits.
Soaking and washing
At this stage, foodstuffs are well soaked and washed, to get rid of the dust and dirt stuck on them, and there are three types used for washing foodstuffs, which are as follows:
Hand washing: This method is adopted if the foodstuffs are few.
Washing by shaking or stirring: The foodstuffs are placed in a large bowl filled with water, then the foodstuffs are added, washed, and stirred well to get rid of the dirt stuck on them, and this method is adopted when cleaning various herbs such as spinach, mallow, and others.
Spray washing: The foodstuffs are placed in a bowl, and then sprayed well with the perforated water tubes.
The second screening
Secondary sorting: In this stage, the damaged fruits are removed. Preparation and processing: At this stage, some foodstuffs are mashed, such as squash or grapes, or the outer membrane is removed from others, such as peas, coconut, and others.
Peeling foodstuffs according to their type and class, and there are three types of peeling, which are as follows:
Peeling by hand: This method is adopted for peeling some fruits such as peaches and apples. Peeling by scratching: This stage is approved by rubbing the outer membrane of foodstuffs and removing it with water, and this stage is adopted for peeling potatoes in particular.
Steam peeling: In this method, foodstuffs are placed in the steam, left for a period of time, then removed from the fire, and sprayed with cold water. Hot water peeling: In this method, foodstuffs are placed in hot water, left for a period not exceeding one minute, then removed from the fire, and placed in cold water.
Peeling by flame: The foodstuffs are placed on the flame of the fire and left until the outer shell becomes soft, and this method is specially adapted for peeling the onions.
Peeling with oil: The foodstuffs are placed in hot oil and left until the outer skin becomes soft, and this method is adopted in particular for peeling hot pepper or turkey pepper. Mechanical peeling: The food is peeled off with a sharp knife.
Alkaline peeling: The foodstuffs are placed in hot water, left for a period of time, then removed from the fire, and placed in a sodium hydroxide solution, preferably 2% for fruits and 10% for vegetables.
Boiling: At this stage, the foodstuffs are placed in hot water on the fire and left until they are cooked, and this method is used to completely sterilize them from germs and dirt.
Packaging: At this stage, foodstuffs are placed in designated boxes, and packaging methods differ, as they can be packed whole or cut, or with some flavors or preservatives added to them.
Discharge: At this stage, the cans are heated well, to get rid of the air contained in them, in addition to getting rid of suspended bacteria and germs.
Closing: This is the most important stage in the canning process, in which the cans are closed tightly.
Steam peeling: In this method, foodstuffs are placed in the steam, left for a period of time, then removed from the fire, and sprayed with cold water. Hot water peeling: In this method, foodstuffs are placed in hot water, left for a period not exceeding one minute, then removed from the fire, and placed in cold water.
Peeling by flame: The foodstuffs are placed on the flame of the fire and left until the outer shell becomes soft, and this method is specially adapted for peeling the onions.
Peeling with oil: The foodstuffs are placed in hot oil and left until the outer skin becomes soft, and this method is adopted in particular for peeling hot pepper or turkey pepper. Mechanical peeling: The food is peeled off with a sharp knife.
Alkaline peeling: The foodstuffs are placed in hot water, left for a period of time, then removed from the fire, and placed in a sodium hydroxide solution, preferably 2% for fruits and 10% for vegetables.
Packaging
Boiling: At this stage, the foodstuffs are placed in hot water on the fire and left until they are cooked, and this method is used to completely sterilize them from germs and dirt.
Packaging: At this stage, foodstuffs are placed in designated boxes, and packaging methods differ, as they can be packed whole or cut, or with some flavors or preservatives added to them.
Discharge: At this stage, the cans are heated well, to get rid of the air contained in them, in addition to getting rid of suspended bacteria and germs.
Closing: This is the most important stage in the canning process, in which the cans are closed tightly.