How to choose the right method for sterilizing canned food: immersion water vs. water shower

Canning is an age-old technique of preserving food that has been used for centuries. One of the primary benefits of canning food sterilization is that it extends the shelf life of food. By killing microorganisms that cause spoilage, canning allows food to be preserved for an extended period without the need for refrigeration or freezing.

Which types of retorts for canning food sterilization are recommended?

The selection of a specific type of retort for canning food sterilization depends on various factors such as the volume of production, the type of product being processed, the available space, and the budget.

Static Retorts: Static retorts are stationary vessels that use steam to sterilize food products. They are the most common type of retorts used in small-scale commercial canning.

Rotary Retorts: Rotary retorts are larger and more complex than static retorts. They use a rotating drum to move the cans or jars through the sterilization process, which allows for more efficient heat distribution and can process larger volumes of products. They are commonly used in high-volume commercial canning operations.

How to Choose the Right Method for Sterilizing Canned Food?

When it comes to using hot water to sterilize canned food, there are two common methods, immersion and water shower. The choice between the two depends on various factors such as the type of product being canned, the size of the containers, and the processing requirements.

Immersion water is the traditional method of canning food and involves submerging the cans or jars in a water bath at a specific temperature for a specific period. The water bath is typically heated by a boiler, and the temperature is controlled by a thermostat. Immersion water is an excellent choice for canning low-acid foods, such as vegetables, meats, and soups.

Water shower, on the other hand, is a newer method of canning that involves spraying hot water over the cans or jars. The water is heated by a boiler and is sprayed over the containers in a controlled manner to ensure uniform heat distribution. Water shower is a good choice for canning high-acid foods, such as fruits and tomato-based products.