Raspberries should be picked when they are ripe but firm. The raspberries are then conveyed to the factory in crates of the shallow boxes to prevent bruising or crushing of the fruit.
Raspberries, like most berries, require considerable hand labor in preparing for canning. Berries are washed and sorted to remove the deformed and overripe berries unfit for canning. Raspberries are size graded using slat riddled.
The berries are placed in cans as they are washed, the filled can inverted to drain off the excess water, and the cans generally placed on a belt or some other type of filled can conveyor to carry them to the syruper.
Cans are exhausted until a center temperature of 18 °C is reached. This requires approximately 5-6 min at 100 °C.
Canning process of raspberries