Why Canned Tomatoes Have a Long Shelf Life

Why Canned Tomatoes Have a Long Shelf Life

Tomatoes are rich in carotene, vitamin C and B vitamins, and have high nutritional value.

Fresh and delicious tomatoes can be eaten as both vegetables and fruits, both cooked and raw, which also can be used to make tomato paste, tomato juice and diced tomatoes.

Do you know the production process of canned tomatoes? Now let me introduce it for you.

1. To select tomatoes which are fresh, have excellent quality, and free of diseases and pests.

2. Handle the tomatoes, wash, peel, dice, and etc.

3. Canning, put the cut tomato pieces into the can, and add the appropriate amount of tomato

juice.

4. Vacuum sealing with Utrustpack's Automatic Vacuum Can Sealing Machine, and make sure that the canned tomato is well sealed.

5. Put the packed canned tomatoes into a pressure cooker for high temperature sterilization about 20~30 minutes.

6. Take out the canned tomatoes after sterilization and cool them to room temperature naturally.

7. Label and package the cooled canned tomatoes.

In this way, the entire production process is complete.

So, why canned tomatoes have a long shelf life? It’s because they have undergone vacuum sealing and high-temperature sterilization in the production process, what destroys the microbial and enzyme activities in the food effectively and avoids the occurrence of oxidation reactions. And after sealing, it is difficult for bacteria outside to enter, so there is no need to use preservatives. Without bacteria, the food will certainly not spoil. As a result, canned tomatoes can be stored for a long time without spoiling.