Canning_Presentation an Overwiewhehe.pptx

an overview for food technology canning

1. Canning - A Comprehensive Guide A method of preserving food by processing and sealing it in an airtight container.

2. Principles of Heat Preservation - Heat destroys microorganisms - Heat inactivates enzymes - Vacuum sealing prevents recontamination - Methods: Water bath canning, Pressure canning

3. History of Canning - Late 18th Century: Nicolas Appert developed canning - 1810: Peter Durand patented tin cans - 19th & 20th Century: Technological improvements - Present: Home and commercial canning widely used

4. Canning Equipment - Pressure Canner - Water Bath Canner - Canning Jars - Lids and Bands - Jar Lifter - Funnel & Ladle

5. Containers for Canning - Glass Jars: Common & reusable - Metal Cans: Used commercially - Plastic Containers: Short-term use - Factors: Heat resistance, sealing, durability

6. Steps/Procedures in Canning 1. Preparation: Wash jars, lids 2. Food Preparation 3. Packing Jars: Raw/Hot pack 4. Processing: Water bath/Pressure canning 5. Cooling & Sealing 6. Storage: Label and store properly

7. Problems in Canning - Spoilage - Jar Breakage - Loss of Liquid - Sealing Failures - Food Discoloration - Botulism Risk

8. Conclusion - Canning extends shelf life and preserves food safety. - Proper techniques prevent issues. - Regular practice ensures high-quality preservation.