FFT LAB FINALS

• Canning - foods are placed in cans or jars with lid on or in suitable retortable flexible containers and heated to a temperature that destroys microorganisms and inactivate enzymes
• Napoleon offers a reward of 12 thousand francs for the invention of a new food preservation method


  1795
• Nicolas Appert wins Napoleon's reward


  1809
• Peter Durand creates the “tin canister”


  1810
• Robert Ayars opens the first American cannery


  1812
• John L. Mason patents the Mason Jar


  1858
• The Ball Corporation starts manufacturing glass jars for

  home canning

  1884
• Alexander H. Kerr is granted patent for his two-piece disposable metal canning lid


  1915
• Peak in home canning in the United States, with more than four billion cans and jars processed


  1943
• Largest recorded outbreak of Botulism resulting from home canning


  1977
• U.S. Department of Agriculture first publishes its Complete Guide to Home Canning


  1988
• The Food and Drug Administration publishes its first comprehensive Food Code


  1993
• USDA Standards A national survey of home canners finds that up to 57% use methods deemed unsafe by USDA standards


  2005
• Pasteurization - Heating below 100 degrees C, but above 60 degrees C.
• Pasteurized milk (refrigeration) 2 weeks
• Buko water (75 C for 10 min)
• Kalamansi Juice (85 C)
• Hot Filling - Heating the food to a target temperature then filling into bottles while still hot.
• Sterilization - No viable microorganism is present.
• Water Bath Processing or Kettle Open Processing - for acidic foods
• Pressure Processing - for low acid foods (pH above 4.5)
• Aseptic Processing - The product and the container are sterilized separately then come together for filling in a sterile chamber
• High Acid Foods - pH 4.5 and lower
• High Acid Foods - can be safely processed in a water bath canner.
• Microorganisms in or on high acid foods are easily killed at boiling temp (100 degrees C).
• Low Acid Foods - pH above 4.5
• Low Acid Foods - Such as vegetables, fish, and meat must be processed in a pressure canner.
• Lower pressure for glass jars, higher pressure is used for cans.
• Glass Container - Small scale processors use 30 to 60 quart-sized pressure canners at 10 psi for glass containers.
• Water Bath

  • A large deep kettle that has a cover and a rack to hold jars.
  • It should be deep enough to allow water to extend 1 to 2 inches over the tops of the jars with enough room for the water to boil briskly.
• Pressure Canner -Deep, heavy kettle that has a rack on the bottom for jars to stand on, a tight-fitting lid with a gasket, and a pressure gauge.
• Exhausting Steamer - This is a regular steamer or a water bath where filled jars are heated up to a temperature of 83 to 85 degrees C at its slowest heating point.
• Pre-treatments - Covers the range of operations involving preparation before filling into cans or other containers.
• Pre-cooking - Usually carried out in various ways, using steam, water, oil, hot air, or smoke, or a combination of these.
• Filling - Fill weights and fill temperature are monitored because both affect heating and the slowest heating point in the container during retorting. These should be carried out under strict control
• Exhausting - The removal of air from the food in the container
• Sealing - A seal defect or failure will make the product unsafe and not shelf stable.
• Retorting - Pressure processing is also called retorting
• Cure- To preserve food through the use of salt and drying. Sugar, spices, or nitrates may also be added.
• Curing - when applied to preservation of meat or fish means preserving with salt followed drying and or smoking