Canning and

Bottling of fruits and

vegetables
CANNING
Process of sealing
foodstuffs hermetically
in containers and
sterilizing them by heat
for long storage
BOTTLING

 Introduction
Bottling or home canning is the process of
preserving foods, in particular, fruits, vegetables,
meat by packing them into glass jar.
History
Although technically the term bottling refers to
storing in glass bottle and canning refers to storing
in tins can ,in practices the term canning is use in
North America to refer to bottling. Home bottling
was generally in use in Britain.
 Canning and bottling are sometimes distinct
methods for preserving foods, although the terms
occasionally might refer to the same process.
Some key differences between canning and
bottling are their particular contents, their
composition and their implementation methods.
Canning, for example, generally uses sealed tin
cylinders to store solid foods, and bottling usually
uses glass containers.
PRINICIPLE OF CANNING
Destruction of spoilage organisms within the sealed
containers through :
I. Reduced pH
II. Osmotically active ingredients
III. Heat treatment

IV. Hermatic sealing i.e. prevention from re -

contamination
HISTORY
 In 1804, Appert in France invented a process of
sealing foods hermetically in containers and
sterilizing them by heat. This work formed the
foundation for modern canning procedure. Thus,
Appert is known as ‘ The Father of canning’.
 In honour of the inventor, canning is also known as
appertizing.
 Saddington in England was the first to describe a
method of canning of foods in 1807.
 In 1810, Peter Durand, another English man obtained
the first british patent on canning of foods in tin
containers.
 In 1817, William Underwood introduced canning of
fruits on a commercial scale in U.S.A.
12D PROCESSING
 In case of low acid foods pH>4.5,Clostridium
botulinum is the most dangerous heat resistant
pathogenic bacterium likely to be present. Since,
complete destruction of micro organism is
impossible, canners are interested to reduce
microorganisms by 12 log cycles this is known as
12 D processing or 12 log cycle reduction or
botulinum cook.
 E.g. The 12 D process reduces Clostridium
botulinum from N₀=10⁶ per can to N=10⁻⁶ per can
or probability of non sterile unit (PNSU) = 10⁻⁶
per can. This means after processing the
microbial load will be 10⁻⁶ per can. This can also
be expressed as one microorganism per 10⁶ cans.
SPOILAGE OF CANNED FOOD
 Swelling of cans
 Microbial spoilage: Under processing,
inadequate cooling, leaker infection, pre-
processing spoilage
 Chemical defects: Internal corrosion giving
rise to hydrogen swell or pinhole
 Physical defects: Faulty retort operation,
under exhausting, over exhausting, internal
vacuum too high or paneling.
TYPES OF LACQUERING
 1. Natural resins
These include oleoresin lacquers. They are composed of natural
resin, drying oils, dryer and solvent, etc. Acid resistant (AR) cans
are used for fruits containing anthocyanins. - Low cost, general
purpose, golden colour coating - Used for beer and fruits and
vegetables drinks
 2. Synthetic lacquers
Synthetic lacquers include the following lacquers:
a) Phenolic lacquer
b) Vinyl lacquer
c) Epoxy lacquer
d) Epoxyphenolic lacquer
e) Butadiene lacquer
f) Acrylic lacquer
g) Epoxy amino lacquer
h) Alkyl lacquer
TYPES OF CANS
 On the basis of lacquers used, cans are of
following types
1. Acid resistant can
2. Sulphur resistant can
FLOW CHART FOR CANNING PROCESS
Selection of fruit or vegetable

Grading

Washing

Peeling

Cutting

Blanching

Cooling

Filling and syruping or brining

Exhausting

Sealing

Processing

Cooling

Storage
CANNED PINEAPPLES
Fruit Sorting Washing-Grading-Peeling

filling into jar or can with syrupes Slicing

vacuum sealing
Sterilization- cooling- Labeling
and Storage
SPOILAGE OF CANNED
ASEPTIC PROCESSING AND CONVENTIONAL
CANNING
 Decimal reduction time (D-value):- The D-value,
which denotes the decimal reduction time, is the
time required at a specific temperature and
under specified conditions to reduce a microbial
population by one decimal.
 The Z-value:- The Z-value is the increase or
decrease in temperature required to reduce or
increase the decimal reduction time by one
decimal. It is a measure of the change in death
rate with a change in temperature. The number
of degrees Fahrenheit or Centigrade required for
a thermal death time curve to traverse 1 log cycle
 F-value: – The F value for a process is the
number of minutes required to kill a known
population of microorganisms in a given food
under specified conditions. This F value is
usually set at 12 D values to give a theoretical 12
log cycle reduction of the most heat-resistant
species of mesophilic spores in a can of food.