The Disadvantage Of Canning Food as an important requirement for human beings in daily life is a source of energy used to perform various activities because if the body lacks energy the body will be weak and tired easily. Most people keep a supply of food so they do not have to search or buy it before cooking or to anticipate the arrival of guests. There are many methods of preserving food depending on the type of material to be stored, one method of preserving food is canning. Canning may typically be performed to preserve fruits, vegetables, meats, or other food in a canning jar. Canning has a long shelf life besides that also has some disadvantages. First, the canning process can remove nutrients. In the process of canning done include washing, and heating can lead to changes in color, texture, taste and nutritional quality of some nutrients lost due to water soluble.
Minced, chopped, or slice food will lose more. The heating process can also harm heat-sensitive nutrients such as ascorbic acid (vitamin C) and thiamin (Rickman, 2007). Higher temperature and longer cooking time increase the losses of carotene in afresh vegetable. However, as long as the storage of nutritional cans is relatively stable due to lack of oxygen (Meurant, 2012). Second, the canning process needs much equipment.
Equipment used in canning include a canning jar, disc lid, and screw ring. In the drying boiler industry it is used to heat the material so that the microbes that cause decay die and transfer the cooked ingredients from the pot to the canning jar, so there is no need to use the funnel and reduce the burn potential for the user of the spilled material, this kettle is resistant at high temperatures. The canning tank consists of a boiler device, a muzzle system, handrails, a lid with a lid and a locking device. Industrial canning tanks are used to sterilize materials with cold water to reduce the internal temperature of the cans (Wilson, 2015).
Third, the canning process requires a long time. Canning consideration the significant time investment for preparing, processing and waiting. All equipment should be sterilized and thoroughly cooled to limit the potential for contamination.
The fruits and vegetables to preserve should be cleaned, peeled, cored, and slice blanched prior to packing them into canning jars. The heating process is carried out at a temperature of 210 F for 10 minutes which is then filled into the can. The can is then quickly quenched with cold water for about 30 minutes to reduce the internal temperature of the can. The final step in canning preserves to seal them takes time as well (Kahl, 2011). In conclusion, besides the canning process has the advantage of long shelf life, but also has some losses including canning process can eliminate some nutrients due to washing, cutting, and heating.
The canning process requires a lot of equipment such as canning jar, disc lid, screw ring, drying kettle, and canning tank. It also takes a long time from the process of washing, cutting, heating, filling, cooling, and labeling.