Everything moves at top speed in and around the can filling factories. Fruit and vegetables, for example, are picked at their prime so that no nutrients are lost and taken quickly to the canning factory.
The lid is closed or sealed onto the can, which is tested for airtightness before being sent swiftly off for the most important process – the cooking stage – which is the crux of the canning process. The closed cans are stacked in large cookers that heat them up at the right temperature, under the right pressure for the type of food that is being cooked. Because the can was sealed before this process, any micro-organisms were killed by the heating process. This means that the food will remain ‘fresh’ with the nutrients locked in until the can is opened. When the cans have cooled they are labelled and sent on their way to the warehouse, from there to the retailer and then on to you at home. The process is much the same for all canned food!
Cans are a very strong and therefore safe form of packaging. It is very difficult to tamper with steel so you may be sure the contents are safe and secure. Cans have ‘best before’ dates stamped on to them, but as a guide, most canned foods will keep for up to two years or more and canned meats will keep for up to five years.