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Commercial Processing of Canned and Frozen Foods Vegetables for canning and freezing are grown especially for that purpose, and the processing preserves much of their nutritional value. Both canning and freezing plants are usually located in the vegetable production areas so the harvested vegetables can be quickly brought to the plant for processing while fresh and at their peak in quality. In today's modern plants, most of the processing is done by automated equipment and there is little handling of the vegetables by the plant workers. This high-speed process brings sanitary, wholesome products, preserved with good flavor and quality. The initial work in preparing canned or frozen vegetables is similar. At the processing plant, the fresh product is usually sorted into sizes by machine and washed in continuously circulating water or sprays of water. Some vegetables, such as carrots, beets and potatoes, are mechanically peeled. Next, they are moved onto conveyer belts where plant workers do any additional peeling or cutting prior to preparation for the various styles (whole, cut, sliced, etc.). Canned Vegetables Cans or glass jars are filled with vegetables by semi-automatic or automatic machines. Next, the containers are moved to machines that fill them with the correct amount of brine or liquid and then to machines that pre-heat them prior to automatically sealing them. The sealed containers are then cooked under carefully controlled conditions of time and temperature to assure that the product will keep without refrigeration. After the containers are cooled, they are stored in cool, dry, well-ventilated warehouses until they are shipped to market. Vegetables sold in glass jars with screw-on or vacuum-sealed lids are sealed tightly to preserve the contents. If there is any indication the lid has been tampered with, return the jar to the store and report the matter to the store manager. Frozen Vegetables After initial preparation, vegetables that are to be frozen are usually blanched, or slightly pre-cooked. This pre-cooking process ensures that the frozen vegetables will retain much of their natural appearance and flavor for long periods of time in storage. Without blanching, the product would prematurely turn brown or oxidize before it could be marketed. The vegetables, after freezing, are packaged in polyethylene bags of varying sizes or may be packaged in retail-size fiber cartons with a labeled over- wrap that identifies the product. |
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