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Facts about Canned Food

Submitted by Loring A. Windblad on December 30, 2009

Canning For Fresh Fruits And Vegetable Storage

In modern times, processing and packaging have become an important part of the food industry. As the lifestyle of people changes, they become more dependent on processed foods for their daily use. Time is of the essence and processed foods present an extremely convenient way to prepare meals.

It is always easier to defrost a frozen pizza and microwave it. Microwavable meals and other packaged foods that can be used daily are simpler options.

When it comes to taste, packaged foods are quite similar to their fresh counterparts. However, a cut and canned vegetable or fruit is simpler to consume or prepare.

Much care needs to be taken in order to store fresh fruits and vegetables.

Vegetables, when fresh or cooked into a dish, can get spoilt in warm temperatures. The spoilage may happen in as less as twenty minutes, given the right kind of temperature and humidity. These foods therefore, have to be carefully stored and consumed as quickly as possible.
Canned foods, on the other hand, are prepared in a manner which gives them a longer shelf life.

All canned foods have an expiry date mentioned on their packaging. Most canned products can be easily stored even up to two years.  They are packed at high temperatures and are usually vacuum packed, disallowing microbes to enter into the food and spoil it. While packaging, conditions are created to kill off all microbes and to prevent further growth of such microbes.

Some of the prepared foods are prepared in hygienic facilities which receive their license only after they have been approved by authorities that monitor quality.

The cans are sealed and after that, they are heat processed to ensure quality. If the can is not damaged, the food inside can stay fresh up to two years of packaging. However, a damaged can may cause the food to spoil.

The canning process is such that it does not contain any preservatives. Chemical preservatives are considered harmful for the body when ingested in large quantities. Fruits and vegetables that are canned are usually picked when they are ripe and then cooked at high temperatures. These are then packaged in sterilized cans. This entire process ensures that nutrients are retained and impurities are kept out.

Since the preservation of nutrients is the most important aspect of the packaging process, the canneries are located close to the vegetable and fruit fields. This way, fruits and vegetables can be taken to the canneries as soon as they are picked. This reduces the chances of pilferage and spoilage.

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