Dry Canning vs. Vacuum Sealing in the Food Packaging Industry
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When the COVID-19 pandemic became a global concern, governments and health organizations put up measures to help curb the spread of the disease. One of these restrictions was social distancing, where you needed only to go outside when necessary. Packaging industries and packaging machine manufacturers became the saviors of the day as more people bought canned foods and other preserved foods for their homes.
This post looks at dry canning vs. vacuum sealing as methods packaging industries use to preserve and package food you find in retail shops. Read on!
What is Dry Canning
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Dry canning is a preservation method of drying foods such as beans, grains, cereals by putting them in jars then heating them at about 200 Fahrenheit. The heat on the food destroys any microorganisms in the food; hence the food will have a longer shelf life. Although it is known as dry canning, it is not a canning process. Dry canning sterilizes the food, removing all the germs the food had before.
Dry canning has three methods; oven canning, oxygen canning, and food saver sealers. In all these methods, make sure you sterilize the jar first before adding any food.
Oven canning: fill jars with dry foods, leaving some space on top. Preheat the oven to at least 200° Fahrenheit while the jars are inside since if you put the jars on the heated oven, the temperature difference might cause breaking. Let the jars stay there for a while, then cool.
Dry canning with oxygen: it is a very safe and easy method to dry your canned food. You use oxygen absorbers containing iron powder which will attract oxygen molecules to it, reducing the amount of oxygen in the jars.
Foodsaver jar sealer: you can use a mason jar with the food saver machine. The machine seals jars and creates a vacuum preventing air from entering the jar.
What is Vacuum Sealing
Vacuum packaging is a preservation method that involves sucking out oxygen from a jar containing food to extend its shelf life. The vacuum sealer machine then seals the can/jar to prevent any oxygen from reentering the container. Although it is impossible to eliminate all oxygen from the jar, the amount that remains is very little hence preservation is still valid. In an industrial setting, a can seaming machine contains a vacuum chamber where the process takes place.
Oxygen is a factor in food spoilage as it allows the colonization and growth of microorganisms in foods. The organisms are molds, fungus, and bacteria. Vacuum sealing permits the food to have a very long life without interfering with its flavors, texture, or colors. It is a very beneficial way of preserving food. You can get these can sealer machines that contain a vacuum to promote your products among consumers for packaging industries.
Vacuum packaging has some steps, they include;
- Placing the food inside a container is usually an automatic process but sometimes manual depending on the type of machine in your factory.
- The machine then removes all the air from the container.
- After vacuuming, the sealing process takes place to block any air from getting back into the container.
- The packed products are now ready for shipment and delivery to your target stores.
Dry Canning vs. Vacuum Sealing
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As a packaging company, you want to package your products in the best way possible to build your brand and promote your services in the market. The issue remains canning vs. vacuum sealing. Although both methods have their advantages and disadvantages, you still want consumers to trust your products. Choosing which way to use is not easy, but below is a guide that will help the dilemma of vacuum sealing jars vs. canning.
Dry Canning Pros;
- Dry canning is possible for many foods from grains, cereals, pasta, beans, etc.
- There is no need for electricity or any other power source as the food stays fresh after the process.
- You do not need a freezer or refrigerator; you can just put the food on a shelf.
- Sealing does not permit any contaminants from entering the jar.
- Dry canning preserves both small and large quantities of food.
Cons;
- There is a probability of breakages of jars while in the oven.
- There would be a risk for food poisoning(botulism) if sterilization were not sufficient.
- You cannot preserve some foods using this method, such as nuts, seeds, and other oily foods.
- Dry canning does not preserve the flavors and texture of cooked food and fresh meat.
Vacuum Sealing Pros;
- Vacuum sealing extends the shelf life of foods, especially when storing them in a refrigerator or a freezer.
- The method preserves the texture and flavors of the food.
- You can preserve as much food as you want.
- The technique permits the preservation of both cooked foods and fresh meat.
- You can also store cookies, crackers, and other dry foods.
- Fresh vegetables and fruits are also good candidates for vacuum sealing.
Cons;
- A power source is necessary when using a freezer or refrigerator.
- A good vacuum sealer machine can be pretty costly.
- Sometimes the machine can suck up liquid during vacuuming making it not seal properly.
Conclusion
In summary, both dry canning and vacuum sealing are essential preservation techniques that save costs by preserving foods for a long time. Food manufacturers need to upgrade their machines like vacuum machines to enable the quality packaging of products. At Leva Packaging Equipment Ltd, we supply the best packaging machines that will meet all your needs. We are manufacturers of packaging machines from can sealing machines, filling, labeling, etc., for food, beverage, and chemical industries. Contact us now for more information.
