Canning

Canning is the preservation of foods in sealed containers. Canning involves heat treatment (sterilization) as the main prevention method of spoilage. Canning was demonstrated by Nicolas Appert (1795-1810) who has been called the “father or canning”.

The pH level of the canned product determines the temperature of the heating treatment that is to be applied to it. The more acidic a product is, the milder the heat treatment.

If spores are not completely inactivated in canned goods, vegetative microorganisms will grow from the spores as soon as conditions are favorable again.

The sterilization process in the canned product is performed in autoclave or retorts. Certain food are not suitable for canning because they easily react with the metal and get rancid. Typical canned food are food without high fat and oil such as fruits, beans, vegetable, salmon, sardines, and vegetables.