Quality Control Measures

Group 1
in the Process of Canning
 What am I going to tell you ?
• Canning : What is it and why do we do it?
• The Principles behind Canning
• The Methodology
• The Detailed Process
• Flow Diagram
• Detailed Machinery
• Quality norms for Products
• Labels
• Scope and Present Scenario
What is Canning?
• Method of preserving food in which the food is processed and sealed in an airtight
container.
• It is a Value Addition to the Processed food.
• First developed by Nicolas Appert (French Military)-The Father of Canning: A
Confectioner

• Prevents micro organisms from entering and proliferating inside. What can
be Canned?
 Fruits,
 Vegetables,
 Fruit and vegetable juices;
 Processed ketchup and other tomato sauces
 Jams and jellies.
 The Principles of Canning

• Canning is done to extend the shelf life.

• Shelf life can be increased up to 1 year.
• The idea is to make food available and edible long after
the processing time.
• It destroys any micro organisms in the food and prevent
re-contamination by micro organisms.
 Heat : destroy micro organisms.
 Removal of oxygen : to prevent the growth of oxygen
requiring micro organisms.
STEPS IN THE CANNING PROCESS
• Prepare equipment
• Pre heat the canner
• Prepare the jars and lids.
• Prepare the food to be preserved
• Pack the food according to directions
• Close the jars correctly
• Use the correct canning method
• We can use either of the following
methods:
▫ Boiling water bath procedure
▫ Pressure canner procedure
• Test sealed jars
• Use proven recipes
CANNING : The detailed Process
• Assemble and wash equipment and containers before
gathering fruit or vegetables.
• Fill the boiling water bath or pressure canner with the
appropriate amount of hot water and begin heating.
Boiling water bath – 1 to 2 inches of water above the tops
of the jars.
▫ Pressure canner – 2 to 3 inches of water in the bottom
of the canner
CANNING : The detailed
Process

• Examine jars and discard any that have nicks,

cracks, or rough edges. These defects will prevent an
airtight seal, allowing food to spoil.

• Wash canning jars in soapy water, rinse well, and

keep hot.

• The jars need to be kept hot to prevent breakage

when they are filled with a hot product and placed in
the canner for processing.
CANNING : The detailed Process
• You must sterilize jars that will be filled with
food and processed for less than 10 minutes in a
boiling water bath canner.
• Wash the product carefully, a little at a time. Lift
food out of the water, drain the water, and
continue rinsing until the water is clear and free
of dirt.
• Don’t let the food soak; it will lose flavour and
nutrients.
CANNING : The detailed Process
• Fruits and vegetables may be packed raw or
preheated .
▫ Hot pack often gives better colour and flavour,
particularly when foods are processed in a boiling
water bath.

Boiling Water Bath

Head –Space ( Ref : Next Slide)
CANNING : The detailed Process
• Leave the specified amount of headspace in the jar. The
amount depends on the type of food, so follow the
directions in the recipe.
• Remove air bubbles
• Re-adjust headspace if necessary
• Wipe off the rims of the jars with a clean, damp cloth.
Place the treated lid on the jar, centre it, and hold it in
place with your fingers while you tighten the screw band
to fingertip tight. Tightening the screw band too tight
will prevent air from escaping as necessary during
processing.
• Adjust two-piece lids, fingertip-tight
CANNING : The detailed Process

• Choose the correct canning method. Use boiling

water bath for fruits or high-acid foods. Use
pressure canners for all other foods.
• Read the canner manufacturer’s instructions and
follow them carefully. Be sure to vent or exhaust
all pressure canners for 10 minutes before
closing them up to pressurize.
CANNING : The detailed Process
• After 12 to 24 hours, make sure the jars are sealed. Most
lids will seal with a pop sound while they are cooling.
When it is completely cool, test the lid. It should be
curved downward and should not move when pressed
with a finger. If a jar is not sealed, refrigerate the food
and use it within two or three days. You may also
reprocess the food within 24 hours or freeze it.
• It is important to use recipes from reliable sources
because these recipes have been tested for safety and
quality. A good place to find tested recipes is the
National Centre for Home Food Preservation
Detailed Machinery

• Water bath canner

For processing jellies, fruits and other high acid

food.
Includes wire rack to hold 7 quart jars
Kettle has 21.5 quart liquid capacity
It has enamel on heavy gauge steel.
Not recommended for glass or ceramic top
stoves as it does not have a flat bottom
Quality Norms for Products
Quality Norms- The Food Product Order
1995
• The Head Space in the Can should not be more
than an Inch(1.6 cms).
• The Drained weight of fruit shall not be less than
50 % of the contents of the net weight of the
contents.
• The Fruit to be packed should be approaching
maturity and it should be practically free from
blemishes and should have no extraneous
material on it.
• Where it is required to cut the fruit, it is
important that it be cut in uniform sizes.
Quality Norms- The Food Product Order
1995

• No artificial coloring agent should be added.

• The final product should have the original taste
of the original product and should be reasonably
free from disintegration damage from bruises.
Example : Pineapple Canning
• The canned pineapple should
▫ Blemish free
▫ Not Broken
▫ Free of Excessive Trim

Uniformity of size and shape is very essential.

 Defect Allowance in Pineapple

Units with Blemishes or

Styles
Excessive Trim Blemished Units

Slices or Spiral Slices 1 unit if 10 or less 1 unit if 5 or less per

or Whole Slices; per can; can;

12.5% by count of all

Broken Slices; Tidbits; Not applicable
units
CANNING JARS
• Wide mouth jars have openings about 3 inches
in diameter
• Narrow mouth or standard mouth jars are about
2 3/8 inch diameter
• Half gallon, quart, pint and half pints are the
sizes available
• The screw bands are reusable but the seals or
flats need to be purchased new each time.
STEAM CANNERS
• It saves time, energy and water and are so simple
and easy to use .
• Use only three pints of water and cut preheating
time by up to 50%
• Eliminates heavy lifting, boil-overs and messy
clean ups
Stainless Steel Canning Rack
• This rack won’t rust like regular steel wire racks
• The superior construction and design of this rack
features extra steel rings on a flat bottom with no
dividers to accommodate non standard jars.
• This basket easily holds 14 jelly jars, 14 half pint,
8 pint or 7 quart jars at one time
• And with the extra rings on the bottom of the
rack, small jelly jars won’t fall through
 LABELS
• Date of Manufacturing
• Expiry Date
• Shelf Life of the product
• Manufacturers name, address
and number
• Ingredient
Methods of Packing
• Raw Pack

▫ For foods that lose shape when cooked

▫ Place raw food directly in jars. Pour boiling
liquid over the food
▫ Pack firmly, but don’t crush.
▫ Add jars carefully to warm canner to avoid
breakage from heat shock
• Hot Pack

▫ Preferred method for most foods

▫ Food is cooked in liquid before packing.
Cooking liquid is added to food in the jars.
▫ Food floats less than with cold packing
▫ Better food colour and taste
▫ Easier to pack—foods are more pliable (easily
bent)
▫ Heat during preparation kills microorganisms
Present Scenario
• The market for canned food in India increased at
a compound annual growth rate of 4.5% between
2003 and 2008.

• The Canned fruit category led the canned food

market in India, accounting for a share of 45.9%.

• Leading players in Indian canned food market

include Maharashtra Agro Industries
Development Cooperation Ltd., Chauria Foods
and ITC Limited.
Scope of Canned F&V in India
• Middle class segment : 350-370 million
The working profile is changing; hired domestic
help getting costlier.

• The market size for the processed foods:

INR 4,600 bn to INR 13,500 bn by 2014-15,
assumed to grow at 10%

• The share of the value added products in processed

foods: INR 2800 bn to INR 5700 bn, growing at the
rate of 15%
Scope of Canned F&V in India
• The government says around one lakh crore of
investment is needed in this sector, out of which
bulk of investment will be from private sector.
• Cold chain infrastructure, establishment of
terminal markets, retail setup, establishment of
world class processing units, packaging and
grading units.
• “The industry is ready to meet the challenges, provided
the government, not only acts as a facilitator by
providing the infrastructure support but also works
toward providing the conducive regulatory and fiscal
regime for sustainable growth and development of
processed food industry.” 

(Sameer Barde, Director of Confederation of Indian Food

Trade & Industry in interview with Commodity Online  )
Thank you for Patient Hearing