Canned food has been a staple of human diets for hundreds of years. Canned food is easy to store, transport, and prepare with the help of a few systematic steps and a can seamer. In this article, we’ll explore the process of producing canned food from farm to table: harvesting crops to cleaning and inspecting produce before filling cans!
PREPARING
The steps to producing canned food are as follows:
- Wash the cans.
- Clean the cans.
- Dry the cans.
- Fill the cans with food and close them tightly or with a canning machine.
STEAMING
Steaming is a method of cooking that uses steam to cook food. It’s a simple process, requiring only a pot, water, and some heat source (such as the stovetop) to start. If you’re looking to add steamed vegetables or fish to your diet, read on for step-by-step instructions on how it’s done.
What does one require to steam?
You’ll want a large pot with a lid—a stockpot works well—and plenty of water inside. You’ll also need a heat source like an electric burner or gas stovetop element; If you plan on making soup or other liquids that require low temperatures rather than high ones (like boiling), then adding some ice cubes will help keep them at just above room temperature so they won’t spoil before serving time rolls around!
CLEANING
Rinse the inside and outside of the can with water. Use a brush to scrub away any food particles left behind. Dry the can with a towel before you begin filling it with food.
Use the can opener to open the lid of the can. Remove any food that may have been there, then rinse any leftovers with water. Rinse your can with warm water and dry it off with a towel before filling it with food.
INSPECTION
Inspect the cans for defects and rust.
- The can should be free from any dents, dings, or damage.
Inspect the cans for rust.
- A small amount of rust is okay—it’s inevitable with metal containers—but if you see more than just a few spots here and there, your product could have been exposed to air during transport or storage and has started to oxidize. This means that the food inside has been damaged by exposure to oxygen (which is why canned goods have lids on them).
FILLING
A can seamer is a machine that seals the lid to the can. The seamer is fed cans by a conveyor belt and has a mechanism for pushing the lid onto the can.
In order to prepare for filling, you must place your product inside of an empty tin and then set this in place on your filling line (which consists of several other pieces of machinery). These include:
- The metal detector ensures that no foreign items or metal objects enter your product at any point during production.
- The weigher—ensures that each tin is weighed correctly as it passes through.
- The labeller—this applies labels to tins (and may also apply stickers). Labels are often made from polyethene or cling wrap; this material will not dissolve if liquid comes into contact with it.
CAN SEAMER
Seaming is the process of sealing the two ends of a can together. The seamer machine does this by crimping a metal band onto the seam and flattening it into place. It’s also used to seal other parts of the can, like lids and even jar tops. Seaming machines are widely used for all kinds of food production because they’re highly effective at quickly and efficiently sealing cans, reducing waste from spoiled products due to leaking containers.
As you can see, there is a lot involved in the process of producing canned food. The first thing to do is find a good source of fresh, organic ingredients. Then you need to determine how much of each ingredient you need for your recipe before putting it together and cooking it all up into one delicious dish!
