FFT LEC unit 5

• Vacuum seal prevents contamination
• water bath canning - high acid foods
• pressure canning - low acid foods
• Napoleon offers a reward of 12 thousand francs for the invention of a new food preservation method
• wins Napoleon's reward

  Nicholas Appert
• Creates the "tin canister"

  Peter Durand (1810)
• open the first American cannery

  Robert Ayars (1812)
• patents the Mason jar


  Jason L. Mason (1858)
• created home canning supply business

  Alexander H. Kerr (1903)
• two piece disposal metal canning lid

  Alexander H. Kerr (1915)
• The Ball corporation starts manufacturing glass jars for home canning (1884)
• Pressure canning is the only safe way to process low acid foods (1917)
• Peak in home canning in the US with more than four billion cans and jars processed (1943)
• Largest recorded outbreak of Botulism resulting from home canning

  1977
• USDA first published (1988)

  Compete Guide to Home Canning
• FDA published (1993)

  1st comprehensive food code
• Heating below 100 C, but above 60 C

  Pasteurization
• Heating the food to a target temperature then filling into bottles while still hot

  Hot Filling
• High salt sauces (25% salt) and high sugar (69% soluble solids)
• No viable microorganism is present.

  Sterilization
• The product and the container are sterilized separately then come together for filling in a sterile chamber

  Aseptic Processing
• pH 4.5 and lower

  HIGH ACID FOODS
• Microorganisms in or on high acid foods are easily killed at boiling temp (100 degrees C)
• pH above 4.5

  LOW ACID FOODS
• LOWER PRESSURE for GLASS JARS, HIGHER PRESSURE for CANS