The principles of canning were first enunciated by Nicholas Appert in 1810, after many years of experiment and are essentially unchanged. For this process, the vegetables are cleaned, grading, heat blanching, peeling and coring, cut, packed into cans, sealed and heated to sufficiently high temperature (in the order of 240 ° F) to destroy spoilage and disease causing microorganisms. It follows by cooling, labeling and packing.
It is important for the food processor to control pH of the water added to the vegetable prior to canning. The vegetable may be canned whole, diced, pureed as juice and so on.
Vegetables are usually packed in liquid. Canner’s brine, a weak solution of sugar and salt, is ordinarily used for vegetables.
Vegetable processing
