How Del Monte Processes Canned Vegetables

How DEL MONTE® Processes Canned Vegetables

RAW PRODUCT

Most vegetables are harvested at an early stage of maturity, as they tend to become starchy and/or fibrous when they ripen. Practically all varieties (except asparagus) are mechanically harvested.

PREPARATION

When the product is received at the cannery, it is washed, cleaned, graded for size and, in some cases, graded for maturity level. Specific preparation procedures are discussed with each product. Prior to filling, vegetables are blanched in steam or hot water. Blanching sets the color and softens or wilts (spinach) the product to facilitate filling and cooking.

FILLING AND SEAMING

The cans are filled by several types of fillers dependent on the specific product. The filled cans are run under a drip line to add hot brine or water (no-salt-added products). The liquid medium is necessary to conduct heat during processing to assure an adequate cook. The cans are then sealed and conveyed to the cook room.

COOKING

This is the critical processing operation because the acid level of vegetables is too low to inactivate bacteria and other microorganisms. The sealed cans are cooked with steam in a large pressure cooker, usually called a retort, at a high temperature (240 to 270 degrees Fahrenheit) for a specified time period. The cooking procedures are carefully monitored and recorded.