Canned food is a convenient and easy way to have a meal on the table quickly. The food is cooked in the can to ensure it is safe to eat and to preserve the flavor and texture of the food. Canned food is cooked using either a process called thermal processing or retort processing.
Thermal Processing
In thermal processing, the cans are heated in an oven-like chamber for a certain amount of time. The temperature of the heat and the length of time vary depending on the type of food being canned, but typically range from 240-250 degrees Fahrenheit for 30 minutes to 3 hours.
During this process, pressure builds up inside of the can due to steam produced by the heating process, so it is important for safety that there is a venting system in place. This allows some of the pressure to be released before it becomes too much.
Retort Processing
Retort processing is similar to thermal processing in that cans are heated, but instead of being placed in an oven-like chamber, they are placed into a large pressure cooker-like apparatus. This method typically takes less time than thermal processing and uses lower temperatures (240-250 degrees Fahrenheit). As with thermal processing, pressure builds up inside due to steam produced by heating which needs to be vented off safely.
Conclusion:
Canned food is cooked using either thermal or retort processing methods. In both processes, cans are heated at temperatures ranging from 240-250 degrees Fahrenheit for 30 minutes to 3 hours.
Pressure builds up inside due to steam produced during heating, so it’s important for safety that there is a venting system in place. With either method, canned food is safe and ready for consumption.
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