CANNING PICKLES PROCESSING

The pickle processing is the vegetable process from raw fresh vegetable up to get a finished jar .

We simply summarize that in the following main phases

1) VEGETABLES PREPARATION ( washing , cutting , mixing )

2) PROCESS ( blanching , steaming , cook-grill )

3) FILLING ( into jar , cans or tray )

4) PRESERVATION ( pasteurization or sterilization )

Video concerning Tecnoceam Pickle processing can be found on www.youtube.com

http://www.youtube.com/watch?v=0EMZJDt0X3A

1) VEGETABLES PREPARATION

Different vegetables shall require a different approach and different machinery

By the way a multipurpose approach should be considered because the pickles line have to be

designed to be used along the year and not for a few vegetables that shall be available only a few

months .

Vegetable washer are usually different if vegetables are floating ( cucumber , pepper , tomato ,

spinach , eggplant , zucchini ) or heavy products ( potatoes , carrots ) .

2) VEGETABLE PROCESS

The more used process system is the blanching in boiling water .

Steaming and cook grilling are new process that are getting new consideration .

The blanching can be made using screw cooker or belt cooker .

The screw cooker is very compact and effective .

The belt cooker allows the cooking by steam and the leaves .

It can be used also as just passage through .

More flexible .

3) FILLING ( UNIVERSAL VEGETABLE FILLER or VOLUMETRIC POCKET FILLER )

To be divided into

3A) Vegetables or Fruit Pieces Filling

3B) Liquid Filling ( Salty water , Oil , Sauce , Jam )

3A ) VEGETABLES OR FRUIT FILLING PIECES

UNIVERSAL FILLER ( very good for cucumber , olives , onions , pepper )

Very flexible , simple , high speed

VOLUMETRIC POCKET FILLER

Very good on delicate products ( fruits , porcini mushroom ) . No product recirculation

Very effective , but not so flexible than universal filler

Usually installed on line that shall fill 1 or 2 format jar

3B ) LIQUID FILLING

Liquid filling is usually made downstream vegetables and fruits filling

Salty water is usually filled using RAIN FILLER .

Oil is usually filled using Vacuum Filler

Sauces are usually filled by piston filler but vacuum filler can be also used .

Jam is usually filled using piston filler

4) PRESERVATION ( PASTEURIZER or RETORT – AUTOCLAVE )

2 systems are worldwide used .

PASTEURIZATION ( BY PASTEURIZER – COOLER ) :

thermal process that heats the inner vegetables up to 83 ° C for a few minutes .

It is effective if the product ( vegetables + jar liquid ) have a PH lower than 4,3 ° acidity

It is used for :

Cucumber , pepper , tomato sauces , fruit juices , grilled vegetable , antipasti , mixed salads , jams

That is a continuos process

STERILIZATION ( BY AUTOCLAVE – RETORT ) :

thermal process that heats the vegetables more than 100 ° C for a few minutes .

It is used with : Peas , Beans , Sweet cream ( pumkin , Kaviar ) , Meat Sauces .

Discontinuos/ Batch process

NEW TOP QUALITY PRODUCTS

Every market is looking for new product

PEPPER STUFFED WITH TUNA MASH ( with OIL )

This product is typically from South of Italy . You can fill with tuna or with vegetables paste .

After capping You need to pasteurize ( 82 ° C )

This product is very appreciated .

LA PEPERONATA ( or Letcho ) You can find this product in many place in Europe especially in Eastern Europe

( Russia , Bulgaria , Romania , etc. ) .

In East Europe is called “Letcho “

It can be made like this

You prepare a base of carrot , celery and onion all cut in small dices

You stir fry with oil for a few minutes

You add pepper strips and tomato paste ( 12%brix )

You cook for 10 minutes .

If You hot fill , a short pasteurization shall be enough.

That is a simple recipe , many different option exists .

THE SAUCE OF THE FARMER

This product is made blanching in vinagrette .

Onion , pepper , celery , carrot , then slicing , then filling .

The sauce can add the meat or stuffed with sandwiches .

BEANS in TOMATO SAUCE

FAGIOLI ALL’UCCELLETTO

You can find this all around the world

Italy , Mexico , Russia , Brasil .

It is made soaking dry beans , then blanched , then filled .

Then You add tomato sauce .

After filling You need to sterilize ( 120 ° C )

PESTO ALLA GENOVESE

Pesto alla Genovese is a green sauce made using fresh basil

The recipe can be

Basil 40%

olio 20%

cheese

nut

garlic

salt , citric acid .

all mashed together .

Filled and pasteurized .

Under pictures shows complete pesto line made by Tecnoceam

GRILLED VEGETABLES in OIL

Grilled vegetables are made cook – grilling the vegetables by Tecnoceam roasting oven ,

Then they are marinated with spices and vinaigrette .

The use of vinaigrette reduce the PH of the product and make that suitable for pasteurization

at 95°-100° C .

Increasing demand everywhere .

Additional info about vegetable processing machinery at www.tecnoceam.com