Packaging Food Products in Canned Containers

Enclosing food products in sterile containers is one of the most commonly used methods for food preservation. This method—often known as “canning”—can use glass and plastic, but metal is the most commonly used material for canning food products.

What Does the Canning Process Entail?

Canning requires the food product to be placed in a jar or container, and heating it to kill all bacteria and other microorganisms that may spoil it.

In the heating process, air is pumped out of the container and a vacuum seal is created as the container cools down. This seal keeps the content of the canned container free of all possible germs, viruses, and bacteria.

Most food products—including fruits, vegetables, dairy products, processed meat, etc.—are canned using tin packaging, whereas beverages are commonly stored in canned containers that are made of non-corrosive and light aluminum.

A Little Look into the History

Many businesses use tin, aluminum, and other kinds of metals for packaging food products. Canned containers were first introduced in the mid-1800s, when workers sealed the cans with their bare hands after cooking the food within the cans.

At this point, a single laborer could only produce a hundred cans of food in a day. With the introduction of new and advanced canning machines in the late-1900s, the production of canned foods in bulk became a norm.

Why Is Canning Important?

This food storage method is an effective and safe way to preserve food and the nutrients in it. Canning keeps proteins, carbohydrates, vitamins, and fats safe throughout the period when the product is still stored.

Vitamin A, C, D, and Vitamin B2 remain unaffected; however, vitamin B1 may get affected a little when the can is heated during the canning process. Some minerals and vitamins in the food may break down into a syrup, but their nutritive values can be retained if that syrup is also consumed.

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