Tuesday, March 23, 2021
Canning is an ancient art that has traditionally been used to make specialty and seasonal produce available all year. Everyone is familiar with pickles, jams, preserves, and other delicious, canned goods. Few people realize how accessible creating and storing their foods can be. This is especially true for restaurants and commercial food manufacturers who likely have overlooked this simple and popular variety of items. How to properly seal a mason jar for commercial distribution is just as easy as it is for smaller operations and hobbyists.
Canning is one of the few food products that can be sold without too much ado. Many other edible goods require a food license, licensed kitchen, and other fees and regulations. Because of the nature of canning, it’s inherently very safe to produce.
Hobbyists at home are free to craft and sell jams, jellies, and pickled foods, and the rules of the cottage food laws. While each state has variations therein, canning is typically allowed. That means that these types of goods are also easily accessible for local restaurants, small businesses, and even major food-producing companies to take advantage of and add to their catalog of services.
The way preserves are made keeps them contaminant free. All tools involved are sterilized, including the mason jars that food will go into. Very careful procedures require everything involved not to be handled much at all. The interaction between preparer and food is the primary concern that calls for special licensing as more touching and moving directly increases the risk of contamination.
Often the ingredients in preserves and pickling spices kill bacteria before it has a chance to grow. Coupled with the airtight seal of the thoroughly sterilized container, canned goods made properly will stay safe to consumers. Furthermore, they tend to use natural preservatives such as pectin which ensures the final goods last for a very long time. Overall, canning is a very safe way to make and store nutritious food.
How to properly seal a mason jar for commercial distribution is not any different from the small distribution or hobbyist methods. First, take the time to ensure all lids are free of damage and bending. Then, sterilization is the most important step. Bring water in a pot to a rolling boil and submerge cans, lids, and other tools to kill bacteria and wash off any unwanted particulates. Clean linen should be assembled and sterilized jars and tools are then laid on it. Once everything is properly cleaned, add the finished product to the container.
Top the lids and return all the closed jars to a pot of water. Once more, bring it to a boil and let the jars remain in the bath for ten to thirty minutes. Our bulk preserving jars feature a seal safety button. Once you remove the jars and allow them to cool, the button on the lid will be depressed, showing the jar to be safely sealed. Once the jar is opened, the button will pop up again, giving a clear indication of either tampering or an improper seal.