Group # _4_ Section: 2F1 Names: BANIQUED, Maria Jovie Therese DOMINGUEZ, Jamila Winona JOCSON, Sherwin John

LUGTU, Mari Rosario PINEDA, Jacklyn ROGELIO, Rhea May VITAL, Jairus Kent

Date of Experiment: December 15, 2011 Date of Submission: January 12, 2011

Experiment # _5_ Canning Methods Objectives:  To understand the fundamental steps in canning.  To know the different methods used in canning.  To identify food products suitable for each method of canning. Results: Sensory Evaluation of Canned Tomatoes using 9 Point Hedonic Scale Sensory Qualities Method A Method B Remarks Tomatoes in Method A will sink; tomatoes Appearance 6 6 in Method B will float. Tomatoes in Method A have stronger sour taste than in Method B

Flavor

Aroma

Tomatoes in Method A have stronger sour smell than in Method B. Both Methods have the same General Acceptability.

General Acceptability

Answers to Guide Questions: 1. Outline the basic steps in canning. Discuss each briefly. Canning procedure at home for high acid foods: 1. Preparation of equipments In this process, the equipments, containers and food products are washed and dried. The jars are checked for any glass fragments, residues and cracks to prevent further spoilage by early detection. The big sauce pan is filled with water making sure that the jar is submerged. Clean the food product thoroughly but do not soak for a long time for water soluble nutrients may dissolve in the cleaning water. 2. Heat the jars In this process, the jars are heated in the big sauce pan to sterilize the jars for 10 minutes. After which, preservatives are added in the jar. 3. Precook the food then hot pack In this process, the food product is precooked or blanched according to the food material. After some minutes or duration according to specified food, the food material is packed while hot in the heated jars. Make sure that bubbles are not present. Tightly screw the lid and wipe off liquid residues at the jar exteriors. 4. Heat the jars Place the tightly sealed jars in the heated big sauce pan and add water to the sides of the big sauce pan until the jars are submerged. Close with the lid and heat. After heating, set the jars aside and leave undisturbed for 12 to 24 hours until cool.

Canning procedures at home for low acid foods: 1. Prepare and hot pack food product like in steps 1 to 3 above. 2. Prepare the pressure canner and heat Fill water up to the rack. Preheat the pressure canner and place the jars in the pressure canner. Tightly close the pressure canner and make sure it is tightly sealed to prevent unwanted release steam and create an unstable environment for pressure build up. Heat the pressure canner until specified pressure is reached (around 10 pounds pressure). After reaching determined time interval, remove from heat and allow the pressure canner to reach 0 pounds pressure before opening the lid. Set aside the jars for 12 to 24 hours until cool. Unit operations in canning: 1. Selection and Treatment of Raw Materials The food and other ingredients are prepared and cleaned. Inspection of cans, water and other materials are set as well. These items should be obtained from reputable suppliers to assure food grade quality. 2. Preparation of the Product The food product is washed, peeled, blanched, thawed, and heated under hygienic protocol to carry out minimal microbial contaminations and quality loss. The process is performed in a quick but careful manner to avoid delays in filling and sterilization process. The equipments used are kept clean and in good condition through routine check ups. 3. Filling The gross headspace is measured to determine fill capacity. The cans are not filled completely to prevent distortion on can ends due to expansion. 4. Vacuuming Vacuum is added by filling the product while hot and sealing the can immediately. It is further enhanced by steam flow closing method. Vacuum allows the can to be stored in warm places or at high altitude without swelling and reduces the amount of oxygen in the can when it is closed. 5. Sealing Double seaming operation is performed to seal the cans. The machine first rolls the curled edge of the can end under the flange of the body and a second roller machine presses the layers of metal together. 6. Washing The cans are washed immediately after sealing to remove split products which may contaminate container lids and cause crusts during heat sterilization. 7. Heat Sterilization Commercial sterility is observed by applying heat under specified time condition which depends on the chemical nature of the product (less time of heat exposure for volatiles, acid, organic substances and the like), types and numbers of potential spoilage microorganisms (thermophilic microorganisms require more time of heating) and temperature history of the product during heat treatment. 8. Cooling and Drying Processed cans are cooled rapidly to evaporate films of water from their surface to reduce rusting risks. After which, they are labeled, warehoused and prepared for marketing. 2. Identify the canning methods used in the experiment above. Differentiate these methods.

The canning methods used in this experiment are hot pack and raw/cold pack. In hot packing, the food product is precooked/blanched. They are packed while hot as indicated by the name together with the water used to precook the food product. An effect of which is it induces shrinkage, increases vacuum and release trapped air in the food product; thus, the food product sinks and making the food more stable and prolong shelf life. Examples include low acid foods like meat. The other method is the raw or cold packing. In this process, food product is not heated and directly placed in the jar making it raw. Separate boiling water is added further in the process. The tendency would be making the food float due to trapped air. The trapped air may cause discoloration of fruit products in a few months. However, this does not mean that raw packing is not ideal. Certain food products are preferred to be raw packed than hot packed. Such food examples include acid foods (since acid foods require less heat treatment since thermophilic microorganisms cannot grow in acidic pH) and some fruits and vegetables (leafy vegetables require less heat treatment to maintain its crispiness). 3. Cite examples of food products processed under each type of canning method. RAW PACK Fruits and Vegetables High Acid Foods Acidified or Fermented Foods Jams, Marmalades and Preserves

HOT PACK Sauce, Garnish and Relishes Low Acid Foods Protein Foods (Meat, Poultry and Seafood) Soups and Dairy Products

Summary This experiment is about the process and different methods of canning food products. Tomatoes were used in order to proceed with the canning procedure using two different methods namely hot and raw packing. The containers were thoroughly cleaned first to prevent contaminations. In hot packing, the tomatoes were blanched and packed while hot. This indicates that the air in the tomatoes is removed; thus, making it sink. In raw packing, the tomatoes were packed raw and separate boiling water was added; thus, less air is removed making it float and susceptible to color change. Both were processed in a pressure canner; however, a boiling water bath could as well be utilized. As a result, the hot packed tomatoes. Other than tomatoes, other products applicable for hot packing are low acid foods like protein foods (meat, poultry and seafood), sauces, soups and dairy products. While food products applicable for raw packing include high acid foods such as fruits and vegetables, acidified foods and jams. Bibliography: Tucker, G. and S. Featherstone. 2011. Essentials of Thermal Processing. UK: Blackwell.

Fitch, C. 2009. We Can! The Canning Process. Virginia, US: West Virginia Univeristy. http://slate.wvu.edu/r/download/33211. Kathy. Date accessed: January 9, 2012. Hot Pack Canning vs Raw Pack Canning. http://canningandpreserving.net/water-%E2%80%A8bath-canning-hot-packcanning-vs-raw-pack-canning/html. Raab. C. A. Date accessed: January 9, 2012. Pickling http://extension.oregonstate.edu/catalog/pdf/pnw/pnw355.pdf. Vegetables.

Robinson, J. and J. Baker. Date accessed: January 9, 2012. Home Canning Fruit and Fruit Products. http://www.sdstate.edu/sdces/fcs/upload/FN174.pdf. Anonymous. Date accessed: January 9, 2012. Home Canning FAQs: Hot Pack or Raw Pack; Which is Best, and Why! http://www.pickyourown.org /canninghotpackorrawpack.htm.