Canned fruit pulp and vegetables
Canning a method of preservation in which a cooked or uncooked food is sealed in tin plated and lacquered steel cans. The sealed cans are sterilized by heat treatment under high pressure in retort. The temperature required for effective sterilization varies with the pH of the product and is generally higher than boiling point of water (100°C or 212°F).
Fruit pulp is prepared from selected varieties of fruits. Fully matured fruit are harvested and quickly transported to the fruit processing plant. The fruits are ripened in controlled ripening chambers or natural ripening in open yard. Fully ripened fruits are washed, pulped, de-seeded, centrifuged, homogenized, thermally processed and filled hot to maintain sterility. The preparation process includes cutting, de-stoning, refining packing, processing and cooling. Fruits are also canned in slices, rings and cubes etc. along with sugar syrup of desired brix.
The vegetable canning is similar to fruit canning except that the filling materials in case of vegetables is brine solution. The vegetables require thorough cleaning and slicing before passing through canning line. Since vegetables are low in acid it does not require lacquered cans.