Canned goods

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Pasteurized and sterilized canned goods

The development of canned food dates back to the year 1810, when Frenchman Nicolas Appert presented his method to the public: food was filled into glass bottles that were tightly sealed; the contents could then be heated to preserve them. The development of the tin can as an advancement of this invention is owed to the Briton Peter Durand, who used tin cans instead of glass bottles. Regardless of whether it is a tin can or a glass jar: the filled and preserved food is protected from microbial spoilage in the long term. The World Exhibition in London in 1851 finally brought the preservation process to breakthrough, after trade and industry had been convinced of the quality of preserved food.

Depending on the process, sterilized and pasteurized canned goods must be distinguished. Sterilization requires a brief heating to over 100 degrees Celsius. The more water a starting product contains, the higher the preservation temperature can be; at the same time, higher temperatures go hand in hand with shorter process times. Pasteurization is carried out by choosing temperatures between 70 and 85 degrees Celsius as well as product-dependent treatment times. Pasteurized acidic canned goods, like sterilized food, are considered full preserves. That means they are actually indefinitely shelf-stable - without any refrigeration. Half preserves, however, are based on a heating of 65 to 75 degrees Celsius. This preservation process is mainly used for sensitive starting products such as fish. Storage (usually up to six months) of half preserves requires refrigeration.

Food from cans

Nowadays, a variety of different shapes and sizes of tin cans are used. There are cans with flanged, seamed or deep-drawn bottoms. If it is to be ensured that the tin can is one hundred percent sealed, it must be deep-drawn. For this purpose, the already cut bottom sheet is to be pressed into a form. Then, the upper edges must be seamed or rolled. This not only serves to stabilize the can, but also prevents injuries. The same procedure is used for the can lid as for the can bottom - but the diameter is so large that it still protrudes over the can body. Flanged cans are better suited than seamed cans for storing liquids.

The trade differentiates between canned goods according to the type of food and the preservation method. You can choose between acidic preserves, fruit preserves, vegetable preserves, sausage preserves, meat preserves and fish preserves. There are also ready meals in cans and canned soups. But what about the actual shelf life of canned goods? Although it can be assumed that full preserves have an almost infinite shelf life, these products must also be labeled with a minimum shelf life date in Germany. Regardless of the type of canned food and the minimum shelf life date indicated, you should fill the contents of an opened can into a sealable container and place it in the refrigerator. There, the content of the can can be stored without any problems for two to three days. You should avoid the contents of canned goods that have dents or other external damages, as they pose health hazards. Especially products from swollen cans can cause food poisoning.

Food from jars

Canning or bottling is another preservation method based on the invention of the Frenchman Nicolas Appert. At the end of the 1880s, it was the German chemist Rudolf Rempel who first used the combination of glass, rubber ring and tin lid to can and store food. He received a patent for his invention in 1892. In 1893, Johann Carl Weck took over Rempel's legacy and founded the company J. Weck u. Co. The fact that the word "einwecken" (bottling) spread quickly and has been found in the Duden since 1907 shows how well the canning jars of this company were accepted. Weck was followed by other producers of canning jars. Until about 50 years ago, it was customary for most German households to preserve mainly fruit and vegetables themselves. Freezers, convenience foods and canned goods caused increasingly less canning/bottling. Although there are still Weck jars with rubber rings today, the use of jars with screw caps has prevailed in recent decades.

How long the process of bottling takes depends on the respective food and the quantity. In some cases, it is also common for the starting product to be pre-cooked first. To be able to bottle something, clean canning or Weck jars, suitable rubber rings and glass lids are required. If the glass is not provided with a wire bail, steel clips must be used to fix it. A water bath allows the content to be heated as desired - with a minimum temperature and a minimum time ensuring that the content is sterilized. The result is canned goods that are edible for months or even years.

Proper storage of canned goods

The minimum shelf life date is also a guarantee for you in the case of canned goods that the respective food has not lost any quality or taste. As already mentioned, a minimum shelf life date for canned goods would often even be dispensable. In principle, scientists assume a shelf life that is almost infinite; the only prerequisite for this would be moderate temperatures (preferably not above 23 degrees Celsius). For example, canned goods that came from ships that sank about 100 years ago were examined. Microbiological examinations showed flawless products. Canned goods can be stored in rooms that are dry, cool and dark.

Always have a suitable ingredient in stock

This online shop offers a wide range of canned goods in cans and jars. Choose the products that you would like to have in stock at your leisure. A delicious dessert with fruit preserves can be quickly conjured up. And if you like meat dishes, they can be perfectly complemented with vegetable preserves. But even in the event that you want or have to prepare a meal without being able to shop again beforehand, canned goods are a practical invention: with a good selection of canned goods of different types, complete menus can be prepared in a short time. Read the product details to decide on canned goods that suit your cooking and eating habits.

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