Canning is a good method to keep the food longer, during which fruits and vegetables pass a special process, then heat treatment and are kept in an airtight environment.

Depending on a recipe, there are two canning methods for fruits and vegetables: easy and hard. The easy canning is when there is only one component in it: natural juices, purees and so on.

The main methods of canning foods and vegetables

The purpose of canning is the demolition of pathogenic bacteria in food by sterilization and pasteurization. Canning allows increasing the shelf life of food. The main types of canning foods and vegetables are:

• Freezing - this is the best type of canning, because this way food keeps its nutritional value and taste properties. For freezing people use a refrigerator or a deep freeze, where the temperature can be from -12˚C to 25˚C. In these conditions, the freezing is fast and uniform and you can keep the food for months.

• Drying- this is the oldest and most popular type of canning during which food moisture is being removed. Due to it, microorganisms stop growing and you can keep the food for a long time.

• Boiling with sugar – in this case of canning the fruits and vegetables are boiled with lots of sugar and as a result, sugar kills the vitality of microorganisms, increasing the shelf life of the food. The production of jams is based on this type of canning and ''Sam-Har'' widely uses it in its production process.

• Marination - in the process of this type of canning acetic acid is used. Marinades are cooked with a small amount of acetic acid (0.5-0.6%), but for a longer preservation they are being sterilized and pasteurized. The shelf life of marinades is limited; it depends on the type of the vegetable.

• Salting and Pickling - this type of canning is based on the effect of lactic acid, which is formed during the fermentation of ethanol in vegetables. Lactic acid stops the growth of different microbes and the process of putrefaction.

• Canning in airtight jars the main method for keeping the food longer. During this process, the food, which has passed a special process and preparation, is put in tin cans or glass jars, closed hermetically and then boiled at a high altitude. This process of sterilizing takes some time, which is enough for the demolition of microorganisms and their spores. This type of canning allows you to preserve almost any type of food.

The types of canned vegetables

The canning of vegetables is a processing method, which destroy the microorganisms and the enzymes that cause food spoilage and create conditions for their growth.

Listed below are the types of canned food differed by the technology of the production:

Natural canned vegetables - made by one or several types of fresh food by the method of sterilizing.

Canned snacks - they are produced from seasoned vegetables, which passed beforehand processing. The vegetables are cut, fried in oil and in some cases, tomato sauce is added.

Recently “Sam-Har” LLC started producing canned national food, presenting canned tolma, harisa, kharcho and even khash to its customers.

Canned vegetables are made from fresh or pickled seasoned vegetables.

The purpose of producing canned pickled vegetables is to increase the shelf life of pasteurized or sterilized salted vegetables.

Marinated vegetables are made from adding different amounts of acetic acid. In the cannery "Sipan", before starting the process of marinating, the vegetables pass a special processing, which purpose is providing the security and the quality of the future product.

Kids' canned food is produced appropriate to some norms for satisfying the requirements of different aged kids. Due to the absence of colorants and other artificial ingredients, fruit and vegetable purees of “Sam-Har” company are used as a raw material in baby food.

The types of canned fruit

Compotes are made from fresh fruits boiled in water and sugar. The fruits pass a beforehand processing, pasteurize and the product becomes safe for use and keeps the all the necessary vitamins. The compotes of ''Sipan'' are made by home recipes and with love.

Jems and marmalades are made from full or cut fruits, which are boiled with sugar or sugar syrup.

Natural juices are made from fresh fruits' mechanical processing without using sugar or other additives.

The natural juices that contain dense fruit mass are called nectars. They are made from fruit purees, adding some water and sometimes sugar. It doesn't contain any conservatives, taste additives or sweeteners.

Purees are made from one or several specially selected fruits. During the production they are stewed, pressed, boiled and packed in cans. They can also be used as a raw material in baby food or in the production of natural juices and pastry.

The methods of biotechnological canning

Biotechnological canning is an easier and and more accessible method for preserving food, which is used not only in production, but also in life. Salting, pickling, weting and the production of wine are one of the most popular methods of this type of canning.

The majority of biotechnological canning methods of fruits and vegetables are based on the cultivation of lactic acid batteries.