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General
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Canning is a method of preserving food where the food is sealed in an
airtight container. It prevents microorganisms from entering and
proliferating inside.
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When
fruits are canned, they are heated hot enough and long enough to destroy
spoilage organisms. This heating (or processing) also stops the action
of enzymes.
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Fruits
may be canned in water, juice or a sweet syrup. The sweet syrup helps
the fruit holds its shape, color and flavor but does not preserve the
fruit.
Process
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Only
two processing methods are recommended for canning food. These are the
boiling water bath and the steam pressure canner.
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The
boiling water bath method may be used to process high-acid foods. These
foods can be safely processed at 212 degrees F (100 C), the maximum
obtainable temperature in a water bath canner at sea level.
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A
steam pressure canner is used to process foods under pressure at a
temperature of 240 degrees F (116 C). This is the only reliable method
to safely process low-acid foods.
Market
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The
Canning Industry is of great importance to South Africa as it directly
employs many thousands of people, mainly in rural areas.
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The
foreign exchange earned by the industry’s exports is important to South
Africa as a developing country.
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Apples
comprise the second largest share of canned fruit.
Entrepreneur who want the information on Home Canning, Canning Methods,
Canning Tools, Standards, Reports, Regulatory Issues and Market
can email us to
informer@eth.net ,
primaryinfo@gmail.com
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Home Canning, Canning Methods, Canning Tools, Standards, Reports,
Regulatory Issues and Market
Primary Information
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