ASSIGNMENT 3

Topic: Write the complete procedure for canning of

mushroom and peaches along with the Flow Sheets

Submitted to Dr Somesh
Sharma

Submitted by Divyanshi
BTech Food
Technology
150713
 CANNING
Canning means, the preservation of food in permanent, hermetically sealed
containers (of metal, glass, thermostable plastic, or a multi-layered flexible
pouch) through agency of heat.
Nicholas Appert invented the canning process in 1809. Emperor Napoleon
Bonaparte of France was the first to use it. 19th-20th century- canned food
used mainly by military. 20th century- commercialization of canning.

CONTAINERS FOR CANNED FOODS MUST BE:

1- Capable of being hermetically sealed to prevent entry of microorganisms.
2- Impermeable to liquids and gases, including water vapour .
3- Maintain the state of biological stability (i.e, commercial sterility) that was
induced by the thermal process alone or in combination with other chemical
and physical processes.
4- Physically protect the contents against damage during transportation, storage
and distribution.

IMPORTANT CANNED FOOD GROUPS

CANNING IN MUSHROOM:
Canning is process of preserving mushroom pieces in brine, butter, oil,
vinegar etc. It involves six basic operations like cleaning, blanching, can
filling, sterilization, cooling and labeling.

MUSHROOMS
Mushrooms are fungi.
They contain 85 to 90 % water, so they are perishable.

Shelf life of mushroom is less (1 to 2 days).

Button mushroom is most important and used for canning.

Paddy straw- (china) also called as shiitake (Japan) - is used for canning and
dehydration.
For canning, only small button without stem are to be used.

Why we should preserve the mushroom????

They grow in flushes.

Every 8-10 days they are harvested in abundance.

Day when there is good production the demand may be low and vice-versa.

To prevent such a glut in the market, it is necessary to preserve them.

Mushrooms require a great deal of attention during storage, marketing and

processing at the post harvest stage.
PROCEDURE:
Trim off and discard stem ends and any discolored parts
Soak in a sink, or large pot or bowl, full of cold water. Soak for 10
minutes to loosen any dirt.
Refill sink with fresh clean cold water, and wash the mushrooms.
You can leave small mushrooms whole; cut large ones up.
Put mushrooms in a pot with water, bring to a boil and boil 5
minutes.
Pack into litre (1/2 US pint) or litre (US pint) jars.
Leave 2 cm (1 inch) headspace.
Top up with clean boiling water (such as from a kettle, for
instance), maintaining headspace
Debubble, adjust headspace.
Wipe jar rims, Put lids on.
Processing pressure: 10 lbs (adjust pressure for your altitude.)
Processing time: Either size jar for 45 minutes

Recommended process time for Mushrooms in a dial-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot Half-pints or Pints 45 min 11 lb 12 lb 13 lb 14 lb

Recommended process time for Mushrooms in a weighted-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft

Hot Half-pints or Pints 45 min 10 lb 15 lb

FLOW CHART:
CANNING OF PEACHES

PREPARE
Canning supplies
water bath canner
canning jars
canning seals and rings
jar lifter and canning funnel
large pot or blancher
bowls
large spoons
sharp knife
towels and dish cloths
ladle

Ingredients
Peaches
sugar - for the syrup (optional)
Syrup for Packing
Prepare light or medium syrup. Simply heat water and sweetener in a
sauce pan until sugar dissolves.

6K+Save

Sugar syrup

Light 2 cups sugar to 1-quart water

Medium -3 cups sugar to 1-quart water

Honey Syrup
You can also make a syrup with honey if you don't want to use processed sugar.
Honey is quickly becoming my favorite alternative to sugar. Our family is on a
mission to cut lots and lots of white sugar out of our kitchen!

light - 1 1/2 cups honey to 4 cups water

medium - 2 cups honey to 4 cups water

No Syrup??
You don't even have to add any sugar if you don't want to. You can just can in
water. Sugar does help the fruit to maintain color and texture, but it is not a
preservative in this case.
PROCEDURE
Start by preparing jars, and get water in canner heating.

Prepare light or medium syrup. Simply heat water and syrup in a pot until sugar
dissolves.
Peel your peaches

Do this by dipping peaches in boiling water for 30 seconds to 1 minute.

Immediately remove the peaches to a sink or bowl with cold water to stop
the cooking.
Slice the peaches in half and throw away the pit. You'll notice a 'seam' down one
side of your peach. If you slice around the diameter of the peach following this
line you will be able to pluck the pit right out.

Skins should slip right off in your hands. If your peach is a little green it will
be harder to skin. You can just use a paring knife for the stubborn spots.

Pack peach halves with cavity side down. They pack better and you will fit more
in a jar. If you have wide mouth jars it makes it easier to place the peaches in the
bottom of the jar cavity side down.
To prevent browning of peaches you will want to slice the peaches and cover
quickly with syrup. Another way to prevent browning is to treat with ascorbic or
citric acid.
When canning peaches you can either raw or hot pack.
IF you hot pack (heat the peaches before packing your jars) you will be able to fit
more into the jar. If you raw pack, it is just a quicker way to get the food packed
and preserved.

Raw pack - prefer to raw pack and fill one jar at a time as you peel, pit and
slice.Immediately cover the peaches with hot syrup and place in hot water
in canner to keep warm while preparing the next jar. This prevents peaches
from browning.
To Hot pack - Slice peaches into a pot of syrup. When you have enough fruit
prepared for your jars, bring to boil and turn off heat. Fill jars with hot fruit
and cooking liquid, leaving 1/2-inch head space.

Wipe the rims clean, remove any air bubbles and

place your lids.

PROCESS
Hot pack: Process pints 20 minutes, quarts 25 minutes
Raw pack: Process pints 25 minutes and quarts 30 minutes.
Adjust the Altitude.
Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet Increase processing time
1001-3000 5 minutes
3001-6000 10 minutes
6001-8000 15 minutes
8001-10,000 20 minutes
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