Telesure Lane

Auto & General Park

Telesure Lane

Randburg

2055

Gauteng

South Africa

-25.9803685

28.0138512

32 Fennis Clse

Fennis Clse

Durban

Kwazulu-Natal

South Africa

-29.8638

31.0057

50 Hawthorne Dve

Hawthorne Dve

Mount Edgecombe

Kwazulu-Natal

South Africa

-29.726729

31.043903

Food Canners and Packers

With preservation methods being more improved, the increase in canned goods has grown exponentially over the years. Canned food is now a huge part of the food and beverage industry which is critical to the fast moving consumer goods industry. The method of canning allows food to be processed and sealed in airtight containers so that it lasts longer. The typical shelf life for most canned goods is about one to five years. However, under special conditions, this period can last much longer. For example, a can of freeze-dried lentils could last up to 30 years. Canning of food to preserve it was first tested in 1806 by the French navy. The idea of canning the food was meant to prevent microorganisms from entering the packaging.

As a measure of public safety, food that contains low acidity, (with a pH of more than 4.6), needs to be sterilised under high temperature. The temperature could vary between 116 and 130 °C. To achieve these temperatures one needs to use a pressure canner. Foods that are required to be pressure canned are, meat, vegetables, seafood, poultry, and dairy products. Other items were also invented as canning became popular, like the can opener. With our fast paced consumer lifestyle and price variations in the food market, canned good are an ideal way to ensure fresh and easily available food at a moment’s notice.

You can visit the Yellowpages website for more information about food canners and packers. 

 

Food Canners and Packers

With preservation methods being more improved, the increase in canned goods has grown exponentially over the years. Canned food is now a huge part of the food and beverage industry which is critical to the fast moving consumer goods industry. The method of canning allows food to be processed and sealed in airtight containers so that it lasts longer. The typical shelf life for most canned goods is about one to five years. However, under special conditions, this period can last much longer. For example, a can of freeze-dried lentils could last up to 30 years. Canning of food to preserve it was first tested in 1806 by the French navy. The idea of canning the food was meant to prevent microorganisms from entering the packaging.

As a measure of public safety, food that contains low acidity, (with a pH of more than 4.6), needs to be sterilised under high temperature. The temperature could vary between 116 and 130 °C. To achieve these temperatures one needs to use a pressure canner. Foods that are required to be pressure canned are, meat, vegetables, seafood, poultry, and dairy products. Other items were also invented as canning became popular, like the can opener. With our fast paced consumer lifestyle and price variations in the food market, canned good are an ideal way to ensure fresh and easily available food at a moment’s notice.

You can visit the Yellowpages website for more information about food canners and packers. 

 
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