canning tomatoes

8/7/2019 Canning Tomatoes.

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QUALITY MANAGENENT FOR

CANNED PRODUCTS

Assignment on

CANNED TOMATOES

Submitted to: Mrs. Ketki.J. Bharve

Faculty, SIIB

Submitted by: Trina Bhagat

PRN: 09020242005

MBA-AB (09-11)

SIIB, Pune.


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By: TRINA BHAGAT

PRN: 09020242005

MBA-AB (0911), SIIB, Pune.

I. CANNING:Canning is an important, safe method for preserving food if practiced properly. The canning

process involves placing foods in jars or similar containers and heating them to a temperature

that destroys micro-organisms that cause food to spoil. During this heating process air is

driven out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents airfrom getting back into the product bringing with it contaminating micro-organisms. There are

two safe ways of processing food, the boiling water bath method and the pressure canner

method:

y The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles andother preserves. In this method, jars of food are heated completely covered with

boiling water (212F at sea level) and cooked for a specified amount of timey Pressure canning is the only safe method of preserving vegetables, meats, poultry and

seafood. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker

which is heated to a temperature of at least 240 F. This temperature can only be

reached using the pressure method. A microorganism calledC

lostridium botulinum isthe main reason why pressure processing is necessary. Though the bacterial cells are

killed at boiling temperatures, they can form spores that can withstand these

temperatures. The spores grow well in low acid foods, in the absence of air, such as in

canned low acidic foods like meats and vegetables. When the spores begin to grow,

they produce the deadly botulinum toxins (poisons).The only way to destroy these

spores is by pressure cooking the food at a temperature of 240F, or above, for a

specified amount of time depending on the type of food and altitude. Foods that are

low acid have a pH of more than 4.6 and because of the danger of botulism; they must

be prepared in a pressure canner.

y The low acidic foods include: y meatsy seafoody poultryy dairy productsy all vegetables

High acid foods have a pH of 4.6 or less and contain enough acid so that the Clostridiumbotulinum spores can not grow and produce their deadly toxin. High acidic foods can be

safely canned using the boiling water bath method.

The high acidic foods include:

y fruitsy properly pickled vegetables

Certain foods like, tomatoes and figs, that have a pH value close to 4.6 need to have acid

added to them in order to use the water bath method. This is accomplished by adding lemon

juice of citric acid.


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By: TRINA BHAGAT

PRN: 09020242005


II. CANNING OF TOMATOES:

Acidity of tomatoes:

Although tomatoes are considered a high-acid food (pH below 4.6), certain conditions and

varieties can produce tomatoes and tomato products with pH values above 4.6. When thishappens, the product must be canned in a pressure canner as a low-acid product or acidified

to a pH of 4.6 or lower with lemon juice or citric acid.

Research has found several conditions that can reduce the acidity of tomatoes. These includedecay or damage caused by bruises, cracks, blossom end rot or Insects, and overripening.

Tomatoes grown in the shade, ripened in shorter hours of daylight, or ripened off the vinetend to be lower in acidity than those ripened in direct sunlight on the vine. Also, tomatoes

attached to dead vines at harvest are considerably less acidic than tomatoes harvested from

healthy vines. Decayed and damaged tomatoes and those harvested from frost-killed or dead

vines should not be home canned.

To ensure safe acidity in whole, crushed or juiced tomatoes, add lemon juice or citric acidwhen processing in a boiling water bath. Add 2 tablespoons of bottled lemon juice or 1/2teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice

or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product.Add sugar to offset the taste, if desired. Four tablespoons of a 5 percent acidity vinegar per

quart can be used instead of lemon juice or citric acid. However, vinegar may causeundesirable flavor changes.

Reason for spoilage of canned tomatoes:

The most common reasons for spoilage in home-canned tomato products are under

processing and incomplete seals. Tomatoes that have not been processed long enough to

destroy molds and heat-resistant bacteria may spoil during storage. One of the commonspoilage organisms,Bacillus coagulans, is very heat resistant and causes flat-sour spoilage.

The jar lid may still be sealed and the product may appear normal, but the tomatoes will smell

sour because of lactic acid produced by the growth ofB. coagulans in the product. Never use

tomatoes or tomato juices with off-odours.

Molds can grow on the surface of improperly processed tomato products and may eventuallyreduce the acidity to a point where botulism-producing spores can grow and produce a deadly

toxin. Because even minute amounts of botulism toxin can cause fatal illness, discard without

tasting any canned products that show mold growth on the surface. Discard them where they

cannot be eaten by other people or animals.

Yield Information

One bushel of fresh tomatoes weighs 53 pounds and yields approximately 18 quarts of

canned tomatoes or 15 to 18 quarts of juice. Approximately 2 1/2 to 3 1/2 pounds of freshtomatoes makes 1 quart of canned tomatoes.


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By: TRINA BHAGAT

PRN: 09020242005


Prepare Tomatoes:

Select fresh, firm, ripe tomatoes. Do not can soft, overripe, moldy or decayed tomatoes or

tomatoes harvested from dead or frost-killed vines. Green tomatoes are more acidic thanripened tomatoes and can be canned safely with any of the following recommendations.

Wash tomatoes well and drain. Dip in boiling water for 30 to 60 seconds or until the skinssplit. Then dip in cold water. Use a sharp knife to cut out the stem and the entire white core

beneath the stem. Peel off the skin. Trim off any bruised or discolored portions.

IV. CANNING TOMATOES STEP-BY-STEP:

1. Visually examine canning jars for nicks, cracks, uneven rims or sharp edges that mayprevent sealing or cause breakage. Examine canning lids to ensure they are free of

dents and sealing compound is even and complete. Check bands for proper fit.

2. Wash jars and two-piece caps in hot, soapy water. Rinse well. Dry bands; set aside.Heat jars and lids in a saucepot of simmering water (180F or 82C). DO NOT BOIL

LIDS. Allow jars and lids to remain in hot water until ready for use, removing one ata time as needed. 3. Fill boiling-water canner half-full with hot water. Elevate rack in

canner. Put canner lid in place. Heat water just to a simmer (180F or 82C). Keep

water hot until used for processing.


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3. Select fresh tomatoes at their peak of quality and flavor. Use firm tomatoes free ofcracks, spots and growths. Prepare only enough for one canner load. Wash tomatoes;

drain.

4. Place tomatoes in wire basket and lower into a large saucepot of boiling water. Blanchtomatoes 30 to 60 seconds or until skins start to crack. Remove from boiling water.

Dip immediately into cold water.

5. Slip off skins; trim away any green areas; cut out core. Leave tomatoes whole or cutinto halves or quarters. 7. For tomatoes packed in water, place tomatoes in a large

saucepot, adding just enough water to cover. Boil gently 5 minutes. 8. Removecanning jar from hot water with a jar lifter; set jar on towel. Add 1 tablespoon bottled

lemon juice to each pint jar, 2 tablespoons bottled lemon juice to each quart jar.


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6. Carefully pack tomatoes into hot jar, leaving 1/2-inch headspace. Ladle boiling wateror cooking liquid over tomatoes, leaving 1/2-inch headspace. Add 1/2 teaspoon salt

per pint jar or 1 teaspoon salt per quart jar, if desired.

7. Slide a nonmetallic spatula between tomatoes and jar; press back gently on tomatoesto release trapped' air bubbles. Repeat procedure 2 to 3 times around inside of jar.

8. Wipe rim and threads of jar with a dean, damp cloth. Remove lid from hot water usinga lid wand. Place lid on jar, centering sealing compound on rim. Screw band down

evenly and firmly, just until resistance is met-fingertip tight.


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9. As each jar is filled, set it onto the elevated rack in the boiling-water canner. Water incanner should be kept at a simmer (180F or 82C). After all jars are filled and placed

onto the rack, lower rack into canner. Water must cover the two-piece caps on the jarsby 1 to 2 inches. Add boiling water, if necessary. 13. Put lid on canner. Bring water to

a boil. Start counting processing time after water comes to a rolling boil. Process pints

40 minutes, quarts 45 minutes, at a gentle but steady boil for altitudes at or below

1,000 feet above sea level. For higher altitude areas, consult your local extensionoffice.

10.When processing time is complete, turn off heat and remove canner lid. Let cannercool minutes before removing jars. Remove jars from canner and set them upright, 1

to 2 inches apart, on a dry towel to cool. Do not retighten bands. Let jars cool 12 to 24hours.

11.After jars have cooled, check lids for a seal by pressing on the center of each lid. Ifthe center is pulled down and does not flex, remove the band and gently try to lift the

lid off with your fingertips. If the lid does not flex and you cannot lift it off the lid has

a good vacuum seal. Wipe lid and jar surface with a clean, damp cloth to remove food

particles or residue. Label. Store jars in a cool, dry, dark place.


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V. LABELS:

The product covered by the provisions of the Standard shall be labelled in accordance withthe Codex General Standard for the Labelling of Pre packaged Foods (CODEX STAN 1-

1985). In addition, the following specific provisions apply:

NAME OF TH

E PRODUCTThe name of the product shall be:

(a) Peeled Tomatoes or Whole peeled Tomatoes, for the products Whole, if the

peel has been removed;

(b) Tomatoes, for the other presentations;

(c) Unpeeled tomatoes, if the peel has not been removed

The styles, such as whether it is whole or into pieces, or diced, sliced, wedged, pulp or

crushed or chopped should be mentioned while packaging.

The packing media such as Solid Pack without any added packing medium orRegular

Pack with a packing medium like juice, or tomato puree or tomato concentrate etc. shall be

declared as part of the name or in close proximity to the name.If an added ingredient, such as spices, aromatic herbs (such as basil leaves), salt (sodium

chloride) that alters the flavour characteristic of the product, the name of the food shall be

accompanied by the term flavoured with X or X flavoured as appropriate.

LABELLING OF NON-RETAIL CONTAINERS

Information for non-retail containers shall be given either on the container or in

accompanying documents, except that the name of the product, lot identification, and the

name and address of the manufacturer, packer, distributor or importer, as well as storage

instructions, shall appear on the container. However, lot identification, and the name and

address of the manufacturer, packer, distributor or importer may be replaced by anidentification mark, provided that such a mark is clearly identifiable with the accompanying

documents.

VI. QUALITY CRITERIA:

Preserved tomatoes shall have normal colour characteristic for ripened tomatoes, properly

processed, a normal flavour and odour free from flavours or odours foreign to the product.

Preserved tomatoes with special ingredients shall have a flavour characteristic of that

imparted by the tomatoes and the other substances used.

y Size or wholeness, as such, is only a factor in the style designated as Whole style.Preserved tomatoes of Whole style shall consist of not less than 65% m/m of

drained tomatoes in whole or almost whole units, except that in any container there

may be one unit that is not whole. For small cans (less than 500 g net weight) this

value shall be 70%.


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y The finished product shall be prepared from such materials and under such practicesthat it shall be substantially free from objectionable core material and extraneous plant

material and shall not contain excessive defects whether specifically mentioned in thisStandard or not. Certain common defects should not be present in amounts greater

than the following limitations:

y Peel(only for whole and peeled styles): Whole peeled: not more than 30 cm

2

aggregate area per kg of total contents.

y Blemishes:Not more than 3.5 cm2 aggregate area per kg of total contents.y Mould Count: Mould count for preserved tomatoes to be set according to the

legislation of the country of retail sale.

y PH:The pH must not exceed 4.5.y A container that fails to meet one or more of the applicable quality requirements, as

mentioned above, should be considered as a defective.

y It is recommended that the products covered by the provisions of the Standard be prepared and handled in accordance with the appropriate sections of the

Recommended International Code of Practice General Principles of Food Hygiene(CAC/RCP 1-1969), Recommended International Code of Hygienic Practice for Low-

Acid and Acidified Low-Acid Canned Foods (CAC/RCP 23-1979) and other relevant

Codex texts such as codes of hygienic practice and codes of practice.

y The products should comply with any microbiological criteria established inaccordance with the Principles for the Establishment and Application of

Microbiological Criteria for Foods (CAC/GL 21-1997).

y Minimum FillThe container should be well filled with the product (including packing medium when

appropriate) which should occupy not less than 90% (minus any necessary head space

according to good manufacturing practices) of the water capacity of the container.

The water capacity of the container is the volume of distilled water at 20oC which thesealed container will hold when completely filled.

y Minimum Drained WeightThe drained weight of the product should be not less than 50%, calculated on the basis

of the weight of distilled water at 20o

C which the sealed container will hold whencompletely filled.


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VII. PRESENT SCENARIO:

The production of processed tomato has been predominantly concentrated in the EEC and

North America. These accounted for almost 75 per cent of the total production. USAaccounts for 42.2 percent and Italy producing about 16 per cent of the world production has

processed tomato.

World trade in processed tomatoes are in the form of paste, ketchup/sauce, puree and cannedtomato. Italy ranks as the largest exporter of processed tomatoes, making its presence felt on

the world market for all the four processed tomato items. In the case of canned tomato, Spainis another important exporter. In case of tomato puree too, Italy enjoys close to a monopoly.

On the tomato paste market, while this country is the biggest exporter, Greece comes a closesecond. The USA does not figure on the list in any of the major items, even though it is a

substantially large producer of the same, indicating that this country consumes most of its

production of processed tomato items.

The major importers are USA. This is a significant importer of the processed tomato items,

although its imports are less than 1% of its own domestic production. Some other consistentlylarge importers are the U.K., France and Germany. The United Kingdom alone imported

304.5 thousand tonnes of processed tomatoes. France imported as much as 175 thousand

tonnes of processed tomatoes in the same period, which amounted to 67 per cent of its total

domestic production in the year. As in the case of the USA, such a phenomenon reveals a

huge domestic market. However, unlike the latter which has been declining over time, the

French market has shown stagnation, except in the case of canned tomato which has shown

some growth, although very nominally. Germany too, figures as a major and consistent

importer and the market for ketchup and sauce in particular are growing in this country.

India's production

India is not a dominant player in the world market, whether that be in the context of

production, imports or export. India's share in world production is only 0.79 per cent.

However, the Indian tomato processing industry prides itself on being the largest in Southeast

Asia. In fact, the output of the Indian industry is more than twice that of Japan, and

considerably greater that Thailand and Taiwan. Another encouraging trends has been that

India's production level of processed tomato has risen by 50 per cent.

Domestic producers of this item state that the major institutional customers of tomato paste

are restaurants. The manufacturers of ketchup/sauce account for about 80 per cent of the

consumption. Tomato juice and puree have not yet established themselves firmly in the

middle class food habit, but the demand for ketchup/sauce is slowly growing in this massivesegment. So far, processed tomato products for direct consumption have not found favour

among the masses due to traditional food habits.

Export competitiveness

Processed tomato is a major trade item in the world, but India does not figure anywhere

among the top exporters of any of its many forms. However, India has been exporting


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processed tomato in the form of tomato paste and ketchup. India does possess moderateexport competitiveness on the world market for tomato paste. The domestic market is

expanding, and there is also world demand for this product. Tomato paste is another item inwhich India possesses export competitiveness.

India's Exports

Exports of processed tomato from India are a relatively recent phenomenon. While exports of

tomato paste only touched the level of 68 thousand tonnes as against the target of one lakh

tonnes, this is a substantial jump from the base of 30 thousand tonnes.

While the level of exports has been rising both in value and volume; India has also begun toexport processed tomato to a variety of countries. For tomato paste and chutney, the USA,

Saudi Arabia and Japan appear to be some major markets. Other forms of preserved tomatoesare exported in small quantities to Kuwait, Sri Lanka and the U.A.E. Of the various processed

tomato items, the most important form of Indian exports are tomato ketchup/sauce andpaste/chutney. As regards the exact standing of tomato paste among these items, it is difficult

to pin it down, since the information available pertains to both chutney and paste.

Policy

While no licence is required for setting up a food processing unit for domestic production, the

100 per cent Export Oriented Units do need a licence to set up a unit. Moreover, these units

also have to obtain the quality control licence which is valid for all producers of processed

items. While the exporter is permitted to export under such a circumstance, he does need

permission from the MOFPI.

While the need to import machinery for the food processing sector is acknowledged, and

imports of new capital goods are allowed without any licence or clearance, there remainhindrances here too. For instance, all purchase of machinery from abroad is subject to 15-25

per cent import duty, depending on the type of machinery.

The net tax levied on glass bottles/jars is as high as 30 per cent, and those on open tin

containers and MS Drums are 20 and 30 per cent. Duty drawbacks is available to exporters

on the import of packaging materials. However, the impact of such a policy is attenuated

because the duty drawbacks are returned to exporters after long time gaps, defeating the

purpose of the reimbursement.


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IX. SCOPE:

India is the world's second largest producer of food next to China, and has the potential of

being the biggest with the food and agricultural sector. The total food production in India is

likely to double in the next ten years and there is an opportunity for large investments in food

and food processing technologies, skills and equipment, especially in areas ofCanning, Dairyand Food Processing, Specialty Processing, Packaging, Frozen Food/Refrigeration and

Thermo Processing. Fruits & Vegetables, Fisheries, Milk & Milk Products, Meat & Poultry,

Packaged/Convenience Foods, Alcoholic Beverages & Soft Drinks and Grains are important

sub-sectors of the food processing industry. Health food and health food supplements are

another rapidly rising segment of this industry which is gaining vast popularity amongst the

health conscious.

India is one of the worlds major food producers but accounts for less than 1.5 per cent of

international food trade. This indicates vast scope for both investors and exporters. Moreover

demand for canned and processed and canned food in India will increase in the near future

because of the following reasons:

y Burgeoning and largely educated middle class (100 million strong) with increasingdisposable income

y Emergence of nuclear familiesy Higher incidence of working women preferring convenience foodsy Influence of western lifestyley Export market

Since tomato is one of the major ingredients in the Indian Diet, so demand for canned and

processed tomatoes will increase as it will be hassle free for the homemaker.

canning tomatoes

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