Entry: Canning / jarring
Notation:
A0BYP
Process of packing food into rigid container like cans or jars. Depending on the pH, products are then usually pasteurised or sterilised in the closed package, to ensure longer shelf-life (preserves). Alternatively, the products are preserved by salting or other non-thermal preserving methods before canning (semi-preserves). While preserves are stable for long time at room temperature, semi-preserves are usually stored in the cold chain and have a shorter shelf life.
Create code:
Hierarchies
| Hierarchy preservation technique | Broader Protective packing | Narrower |
Full Details
| broader_preserv |
Protective packing
|
| definition |
Process of packing food into rigid container like cans or jars. Depending on the pH, products are then usually pasteurised or sterilised in the closed package, to ensure longer shelf-life (preserves). Alternatively, the products are preserved by salting or other non-thermal preserving methods before canning (semi-preserves). While preserves are stable for long time at room temperature, semi-preserves are usually stored in the cold chain and have a shorter shelf life. |
| hierarchyCode_preserv |
Z0004.0002 |
| in scheme |
Preservation-technique
|
| notation |
A0BYP |
| pref label |
Canning / jarring |
| scope note |
Process of packing food into rigid container like cans or jars. Depending on the pH, products are then usually pasteurised or sterilised in the closed package, to ensure longer shelf-life (preserves). Alternatively, the products are preserved by salting or other non-thermal preserving methods before canning (semi-preserves). While preserves are stable for long time at room temperature, semi-preserves are usually stored in the cold chain and have a shorter shelf life. |
| state |
Facets
|
| termType |
Core term
|
| type |
Food-type
| Concept
|