Firstly, we have an idea to make innovation of producing food of our own. The food is sambal. It has to be packed to reach the people. On the advice of the physician, we decided to use a glass jar to pack the sambal.
The physician told us that
Besides from the health benefits, it can be sterilized very quickly in boiling water and last longer.Dr N.B. Aronson
Glass is an impermeable material that is impenetrable by water and keeps air and other liquids out which means that glass jar never affect the product’s flavour or freshness.
The glass jar is the safest packaging material for food because the impermeable nature of glass makes it a safe form of protective packaging.
It is an excellent barrier against the external environment. Glass containers do not interact with or alter the taste, odour or composition of the products they contain.
It provides optimum long-term conservation of the original qualities and virtues of food.
Glass is the only packaging material that the U.S.Food and Drug Administration labels as GRAS which means Generally Recognized as Safe.
Without the addition of chemicals during production, glass containers can effectively protect foods while preserving the product taste and maintaining purity.
Glass Jar Behind The Scenes
There are so many advantages to this material.
We want our products to be the best for the people but it’s just as important to make sure the outside of the product matches quality on the inside.
Glass jar preserve the flavour of the product because the material is less likely to allow contents to mix with air or other possible chemicals and keep the food safe from mould.
Glass is always a safe choice to use for packaging products. Glass is chemically inert because of its natural composition and not made up of reactive chemicals.
There is a high barrier between different chemicals and substances. This high barrier means that the product is less likely to become contaminated and it will stay fresh for longer.
Furthermore, glass bottles are attractive because they have a classic look. They stay simple and never go out of style. Many people also choose to keep and repurpose their glass containers once done using the product.
Let’s not forget how beneficial glass packaging is for the environment.
Today, environmental consciousness is a huge deal throughout the world.
Water Bath Canning Method as Way to Preserve Food
As part of our research, we identify the water bath canning method which is the way that other countries use as one of the ways to preserve vegetables into pickles.
We used the same method to preserve our food!
We used a ceramic pot to boil and cook the bottle under the very high temperature that we learned.
Definition of canning
Canning is an important, safe method for preserving food if practised properly.
Canning involves cooking food, sealing it in sterile cans or jars and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization (S. Dwivedi et al,2017).
Boiling removes the oxygen remaining in the jar, which helps form a tight seal between the lid and the glass jar.
The heat used for this method of canning is sufficient to kill bacterial cells found in the food (Boyer, R. R., & McKinney, J. M. (2019).
Ideal Properties of Preservatives
- To maintain the taste and compliment other ingredients
- It should act as a good antimicrobial agent
- It should have a higher shelf life
Function of preservatives
- To increase or maintain the nutritional value of food
- To enhance quality
- They inhibit the growth of microbes
- They increase reasonably shelf life of processed foods
The Canning Process
There are two types of packaging which is raw packaging and hot packaging.
“Raw packaging” means adding raw fruit directly to the jar and then pouring boiling water or syrup over the products (Boyer. R. R., & McKinney. J. M,2019).
“Hot packing” involves cooking it for a specified amount of time and heating the food to boiling, then packing it into jars along with the boiling hot liquid. Hot packing yields better colour and flavour compared to raw packing (Boyer. R. R. & McKinney J. M,2019).
Here we describe the steps that we are using in preparing the packaging for glass jars.
Preheating the Boiling Water Bath
We fill the water bath and heat it until the water boils for a hot packaging process.
Preparing Jars and lids
We discard the jars that have cracks or damage that may prevent an airtight seal from forming.
We do wash the jars, rinse under running tap water and dry using a drier with 40 Celsius.
The jars are kept hot until we use them. This prevents breakage once jars are filled and placed into the canner.
Inserting the sambal into the canner
The suggested amount of food that must be placed.
(Boyer. R. R. & McKinney J. M,2019).
We follow the guidelines from Boyer R.R. &McKinney J .M., 2019 in determining the amount of sambal that we placed inside the glass container.
According to the authors, the distance between the bottom of the lid and the top level of the food should be in proportionate with each other.
Which is why our weight follows the guidelines.
Labelling and Storage
The products are then stored in a cool and dry area under the room temperature for up to six months.
BBC Oxidation of food https://www.bbc.co.uk/bitesize/guides/zyq22hv/revision/1
Dwivedi, S., Prajapati, P., Vyas, N., Malviya, S., & Kharia, A. (2017). A review on food preservation: methods, harmful effects and better alternatives. Asian J Pharmac Pharmacol, 3(6), 193-199.
Boyer, R. R., & McKinney, J. M. (2019). Boiling Water Bath Canning Including Jams, Jellies, and Pickled Products.