enlatamento

Enlatamento, or canning, is a method of preserving food by sealing it in airtight containers and applying heat to destroy microorganisms. The goal is to create a hermetic package that remains shelf-stable at ambient temperatures and protects flavor, texture, and nutrients.

Processing methods depend on the food’s acidity. High-acid foods such as fruits and pickles are typically processed in a boiling-water bath, whereas low-acid foods like vegetables and meats require a pressure canner to reach temperatures sufficient for safety. Altitude can affect processing times and must be accounted for using tested guidelines.

Typical steps include selecting quality ingredients, pre-cooking or hot-packing, filling containers with appropriate headspace, sealing with lids, and processing for a validated time. After cooling, jars are checked for an airtight seal; any unsealed product should be discarded. Proper sanitation and adherence to validated times are essential to safety.

Enlatamento originated in the early 19th century with Nicolas Appert’s development of heat preservation. The method evolved from glass jars to metal cans and modern retorts. Common containers include glass jars and tin-plated or coated metal cans.

Common products are fruits, vegetables, sauces, soups, and prepared meats. Properly canned foods can retain quality for months to years, depending on product type and storage conditions. Safety relies on validated time–temperature processes, clean equipment, and adherence to tested recipes.