Manufacture of preserves

How are conseves made?

The production of canned goods begins with the selection of high-quality raw materials, which must be fresh and ripe to ensure the final quality of the products. The food is then cleaned, sorted and prepared according to the type of preserve to be produced.

The canned production process can vary depending on the type of canned product, but it generally follows the following steps:

1. Preparation: Food is cut, peeled, diced and/or washed depending on the type of preserve to be produced. Vegetables can be blanched to reduce their enzyme and bacteria content.

2. Heat treatment: Food is placed in containers such as metal cans or glass jars and then sealed airtight. The food is then heat treated, either by sterilization or pasteurization, depending on the type of preserve. Sterilization is the most common processing for canned goods and involves heating the food at high temperatures to kill any bacteria and microorganisms that could cause it to spoil. Pasteurization is a gentler heat treatment that involves heating food at a lower temperature for a shorter period of time.

3. Cooling: After heat treatment, the containers are cooled to stabilize the food.

4. Labeling and Packaging: Canned goods are labeled with information such as production date, contents, net weight and storage instructions. The canned goods are then packaged and stored before being shipped for sale.

It is important to note that the production of canned goods may require the addition of additives such as preservatives, colorings or flavor enhancers to improve their shelf life and taste. However, food additive regulations vary by country and quality standards may vary from manufacturer to manufacturer. It is therefore important to read canned food labels carefully before purchasing and consuming them.