Three sealing methods for tinplate cans

No matter which method is used to improve the air tightness of tinplate cans, it is by isolating air from contacting food. We only need to make good use of this principle to use tin cans to store items well.

1. High-temperature heating and exhaust. When packaging meat foods, high temperatures of 80-90 degrees Celsius are generally used to quickly exhaust the air in a short period of time and seal it. Fruit and vegetable products must use a long-term exhaust method at a temperature of 60-75 degrees Celsius until a suitable vacuum is reached in the tank.

2. Vacuum compressed air is placed in a special vacuum sealing machine when the food is about to be canned, and the pressure in the vacuum is used to compress the air in the can. Vacuum processing can also avoid the residue of bacterial microorganisms. This method is not restricted by the heating of food. It is one of the most commonly used methods now.

3. Steam to drive out air. This method quickly sprays steam into the package to drive out the air in the tank. After the air is exhausted, the steam in the tube is condensed to achieve a vacuum effect. This method is more economical and convenient, but is subject to product applicable restrictions.

In daily life, we may not be able to achieve a vacuum effect when using tinplate cans for storage, but as long as we pay attention to isolating air and moisture, we can greatly extend the storage time and quality preservation effect.