Canning request


Welcome to my little corner of culinary delights.  Requests were made for me to more on canning.  I will refresh you mind and continue from there.

Of course you have your commercial or industrial type of canning and your home type.  Although the purpose behind both is the same, the methods and safety factors are different.  It is the difference that prevents home canning to be used in a commercial kitchen and should not even be used in church events.

Obviously, the food you buy in cans from the grocery story is commercially processed.  This type of canned goods is permissible in commercial kitchen use.  You might find racks after racks in the storage room stacked with canned goods.  The most common sized cans used in restaurants are your number ten cans.  Number ten size is equivalent to three quarts.

One of the reasons home canning is not allowed in a commercial setting is the fact that many do not know how to properly sanitize.  Table surfaces, equipment and lids for example are often overlooked.  A proper execution in canning is reminiscent of an operating room in a hospital. 

I have done canning since 1970.  I have canned a wide variety from jellies and jams to various types of fruits, vegetables and even meats.  I have canned soups and even chicken pieces still on the bone.  One of your best books on teaching canning is the “Ball Blue Book” of canning.  However, one who has canned as long as I tend to add to the instructions.  I will share some of that with you latter.

Another factor to consider is the need to identify which food contaminating microbes are indigenous to certain food items and how best to destroy them.  In some cases, a chemical can be added to insure results.  The nonprofessional may not know this but a chef should.  No part of culinary arts should then be taken or executed frivolously.  It is common knowledge that home canned meats should be used within a two year period. 

Even your commercially canned meats have an expiration date.  I like to experiment and test the results.  Under proper sanitation conditions I canned chucks of pork.  I stored five test samples to test over time.  I opened one jar every two years to test it using a Petri dish and microscope.  Each test proved safe results.  I at least know that meat can be properly canned at home and safely last for at least ten years.  This is all provisional.  It must be done under strict sanitary conditions and proper canning temperature and pressure conditions.  The results are only as good as the process.

The other reason that home canning is not allowed in commercial use is the fact that glass jars are used.  A chipped piece of glass getting into the food is highly dangerous.  Although glass by far out ranks metal cans for preserving food, glass chips can be dangerous.  More on canning in the next article.

Until next time, peace to all.

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