The length of time and the temperature used is a science in itself. The purpose of heat treatment is to kill all vegetative bacteria as well as spores of pathogenic bacteria that may be present in the food , including Clostridium botulinum, which has spores that are heat-resistant. Hermetically sealed containers must be airtight and sealed against microorganisms.Īfter sealing, the food is cooked in a pressure cooker (autoclave) at a temperature of 110 to 135 ☌ over a period of time to achieve what is called commercially sterile products. In some cases, the food is raw when the container is sealed, but it may also be partially cooked. The food is put into suitable containers and then hermetically sealed. The one thing that all hermetically sealed food has in common is the processing technology. Today, hermetically sealed food is available in many different types of containers: metal tins made from steel (ready-made meals, vegetables) or aluminium (mackerel in tomato sauce, sardines, liver pâté, tuna), cartons (sterilisable cardboard cartons), pouches (sauerkraut), stand-up pouches (sauces and soups), plastic cups (ready-made meals, sandwich fillings), glass (pasta sauce, baby food) and soft aluminium (mackerel in tomato sauce, cat food). If you buy chopped tomatoes in cardboard cartons or in a metal tin, both of them have been hermetically sealed. However, technically speaking, canning is a type of processing technology, regardless of the type of container used. These large tins are mostly used for ready-made meals that include fish balls, lapskaus (lobscouse stew) and spaghetti in sauce. Many people in Norway often associate canned food with metal tins, especially the large round tins. Unil and Coop’s message in the article is actually that their own canned brands are transitioning to square cardboard containers instead of round metal cans in order to improve transport efficiency and thereby reduce their carbon footprint. There is a misconception that all canned food comes in a metal tin, and it’s also not correct that all cans will soon be gone. While our cans of soup and pasta sauce are made of strong, recyclable steel, we recommend that you never use a can that appears swollen, leaky or is damaged, dented or rusty.In 2018, the newspaper Dagbladet announced that canned food would leave the shops, with a headline stating that cans are leaving shops and will never return.CCC = is a three-letter code representing variety.Day of the month will sometimes have a symbol instead of a letter.T = day of month using the alphabet (in this case 20 th).We use 1 – 9 for January to Sept and then we change to A, B, C for Oct, Nov and Dec.2T8 = Represents the date of manufacture. Super-sleuths can decipher our can codes using the following code breaker. While we don’t print a best before date on each can, for safety reasons they are labelled with a batch code on the bottom of the can. That means the can of soup that’s in the back of the pantry is ready to heat and eat whenever you are hungry.Ĭheck out the following link to see how our soups are made: This naturally preserves the soup for a long time. The soup is filled into steel cans and securely sealed to lock in goodness. Rest assured that our canned food – including soups – are safe and tasty to eat for many years due to the way the food is cooked, right in the can. As such, we do not label our canned soups and pasta sauces with a ‘best before’ date. The Australia and New Zealand Food Standards Code does not require manufacturers to label a food with a ‘best before’ date if the food has a shelf life greater than two years. When’s the expiry on my Campbell’s soup and pasta sauce?Īll of Campbell’s canned food including soups and pasta sauces have a shelf life of at least two years.
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