Introduction:

Vegetables & fruits are edible parts of plants that are consumed as food because of their attractive taste, flavor, and characteristics. A number of important vegetables belong to the category of vegetables & fruits like tomato, pumpkin, cucurbits, capsicum, eggplant, and others. Ecology, geography, and economics have dictated that many a vegetable is a seasonal crop. Changes in temperature and humidity bring growth patterns in these crops which leads to the availability of vegetables in different parts of the year. It is a basic need of humans to eat healthful food. The problem arises when there is scarcity or a decrease in availability or off-seasonality. The common practice is preservation. Preservation is defined as retarding spoilage or preserving flavor, properties, and keeping quality. Preservation can be done by thermal processing (through canning method), dry preserving techniques involving salting, dehydration, sun drying, etc., chemical conservation like pickling and fermentation.

Organic Canned Vegetable:

Food that has been prepared and sealed in an airtight container is known as canned food. Canned vegetables are a convenient, economical, cost-effective, and healthful way to preserve vegetables when they are not readily accessible. Organic canned vegetables are high in vital nutrients, and in certain situations, the nutrients are easier to digest than fresh vegetables. Tomatoes, carrots, and spinach, in particular, are nutritionally superior to their fresh counterparts when canned before they are fully mature. Because most vegetables have a naturally high pH, they are classified as low-acid foods, which need a thorough sanitizing process unless they are acidified. Because the bacteria found in most vegetables can cause food poisoning or thermophilic deterioration So, sterilizing techniques must be well-designed and properly monitored.

As long as the can or jar remains sealed or airtight, canned food keeps its freshness, nutrition, and flavor for years. Food acids or sugar, along with the gaseous environment formed when the can is sealed with a vacuum (or, traditionally, with steam pressure) to prevent degradation of canned foods during shipment and storage, are used to preserve fruit and vegetables. For example, Spinach is considered a super-food for good reason, it’s loaded with vitamins and phytonutrients. We’ve taken this nutrient-dense vegetable and canned it to make it more accessible. Try adding spinach to your favorite dish as a boost of nutrition.

Quality of canned products:

The quality of canned products is dependent on three major factors:

• The raw material,
• The consumers’ perception and
• The manufacturing processes.

Although the raw material may be the most important variable, it is mainly outside the control of the producers; however, many aspects concerning consumer perception can and should be controlled by the producer.

Benefits:

An average consumer actually has two expectations on canned food products:

(1) Safe and wholesome products with minimum harmful substances

(2) Good quality with an acceptable taste, texture, color, and nutritional value.

Preservation:

Vegetables are preserved after harvesting by packing in a container with a sufficient amount of brine, or as a solid pack. Some vegetables like carrots, peas, and sweet corn are packed whole, while others like cucumber and olives are usually sliced. Whole sweet corn is an exception packed with brine at approximately 5% NaCl level.

 

Tends:

With today’s busy lifestyles, consumers tend to prepare fewer meals from scratch, and increasing numbers of consumers preserve their own foods to enhance their self-sufficiency as well as improve food safety and quality in their own kitchens.

As the world population continues to grow, the demand for food increases. Because of this, it is becoming increasingly difficult to provide the balance of cheap and nutritious foods that many countries need. Food companies are looking for alternatives to keep up with these demands, and one way to do this is with canned food.

They are easy to store, require no preparation beyond cooking, and can be added to any meal, as well as many recipes for main dishes, appetizers, and desserts.