Preservation Techniques Used
Canning
Canning is a method of food preservation that involves heating foods up to kill any micro-organisms that can cause food poisoning and vacuum-sealing the food so it can be stored safely at room temperature for a period of time.
Blanching
Blanching stops the enzyme action that destroys the fresh flavor, color, and texture of tomatoes. In this process tomatoes are boiled for 1-3 minutes in boiling water. This helps loosen the skin of the tomatoes and also partially cooks them to preserve colour and flavour. Tomatoes are then slightly cooled in water, witch is the ending of the blanching process.
Heating
Heating is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. There are three basic heat treatments that are used in canning food preservation are:
1. Pasteurization: In which the tomatoes are treated at about 62°C for 30 minutes or 72°C for 15 to 17 seconds.
2. Hot filling: In which the liquid of the tomatoes are boiled before being placed into containers.
3. Boiled: In which the tomatoes are placed in cans while boiled water is produce to keep enzymes out when sealing the cans.
Canning is a method of food preservation that involves heating foods up to kill any micro-organisms that can cause food poisoning and vacuum-sealing the food so it can be stored safely at room temperature for a period of time.
Blanching
Blanching stops the enzyme action that destroys the fresh flavor, color, and texture of tomatoes. In this process tomatoes are boiled for 1-3 minutes in boiling water. This helps loosen the skin of the tomatoes and also partially cooks them to preserve colour and flavour. Tomatoes are then slightly cooled in water, witch is the ending of the blanching process.
Heating
Heating is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. There are three basic heat treatments that are used in canning food preservation are:
1. Pasteurization: In which the tomatoes are treated at about 62°C for 30 minutes or 72°C for 15 to 17 seconds.
2. Hot filling: In which the liquid of the tomatoes are boiled before being placed into containers.
3. Boiled: In which the tomatoes are placed in cans while boiled water is produce to keep enzymes out when sealing the cans.