Processing of Horticultural Crops (1+2)

Learning Objective

Lecture 7 :Canning and bottling of fruit and Vegetables

Objective: This chapter gives an overview of the canning process for fruits and vegetables, history of canning, canning operations including reforming, flanging, seaming etc and the main steps involved in canning, different peeling methods, blanching, exhausting and sterilization methods along with specific requirements for canning of fruits and vegetables.