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    Canned Tomato Puree

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    AYALEYDEN
    Fresh tomatoes contain more vitamin C than canned tomato puree due to the boiling process during canning which reduces vitamin C levels. Canned puree also contains unnecessary preservatives like sodium nitrate which can be unhealthy, especially for those with high blood pressure. There are other additives in canned puree like aspartame and corn syrup that can cause weight gain, indigestion, and heartburn.

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    Canned Tomato Puree

    Uploaded by

    AYALEYDEN
    100 views3 pages
    Fresh tomatoes contain more vitamin C than canned tomato puree due to the boiling process during canning which reduces vitamin C levels. Canned puree also contains unnecessary preservatives like sodium nitrate which can be unhealthy, especially for those with high blood pressure. There are other additives in canned puree like aspartame and corn syrup that can cause weight gain, indigestion, and heartburn.

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    Fresh tomatoes contain more vitamin C than canned tomato puree due to the boiling process during canning which reduces vitamin C levels. Canned puree also contains unnecessary preservatives like sodium nitrate which can be unhealthy, especially for those with high blood pressure. There are other additives in canned puree like aspartame and corn syrup that can cause weight gain, indigestion, and heartburn.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    100 views3 pages

    Canned Tomato Puree

    Uploaded by

    AYALEYDEN
    Fresh tomatoes contain more vitamin C than canned tomato puree due to the boiling process during canning which reduces vitamin C levels. Canned puree also contains unnecessary preservatives like sodium nitrate which can be unhealthy, especially for those with high blood pressure. There are other additives in canned puree like aspartame and corn syrup that can cause weight gain, indigestion, and heartburn.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Fresh tomatoes contains vitamin C but if you’re used to using

    canned puree, the boiling process done during the processing of


    tomato reduces the concentration of vitamin C in the puree.
    Also, the puree tomatoes contains chemicals that cannot be said to
    be totally healthy and they are unnecessary for the body system.
    These chemicals are usually added to act as preservative. One of
    such additives is sodium nitrate that may complicate the conditions
    of people with high blood pressure.
    There are other additives included in tomato puree, and these
    ingredients have been found to cause weight gain and indigestion
    which leads to heartburn in some cases. Aspartame and corn syrup
    are such additives found in a table spoon of tomato puree.

    Loss of Nutrients
    The canning process often requires cooking the food you want to
    preserve. Cooking stops the natural enzymatic action in fruits and
    vegetables that helps them to ripen in the first place. If the
    enzymes are not stopped, or denatured, the food will over-ripen
    and become spoiled. Cooking raw fruits and vegetables to prepare
    them for the canning process is often done by blanching—a quick
    3- to 5-minute dunk in boiling water. Fruits and vegetables are rich
    in minerals and water soluble vitamins that leech from the foods
    during blanching; essentially, leaving much of the benefit of these
    foods behind in the boiling water bath. Further loss of nutrients,
    including fat-soluble vitamins, occur during the heating step of the
    canning process and throughout their long shelf lives. Canned fruits
    and vegetables have about 35 percent of the vitamins and minerals
    their fresh counterparts contain.
    Time
    The canning process can be an all-day affair, so you should take
    into consideration the significant time investment for
    preparing, processing and waiting. All equipment should be
    sterilized and thoroughly cooled to limit the potential for
    contamination. The fruits and vegetables you want to preserve
    should be cleaned, peeled, pared, cored, blanched or pickled
    prior to packing them into canning jars. The final step in
    canning preserves to seal them takes time as well, whether you
    are using a hot water bath or pressure canning.

    Contamination
    Perhaps the biggest disadvantage to canning food is the
    potential for contamination. Beginners fear creating a shelf full
    of tainted canned goods. Proper techniques based on the
    acidity of the fruits and vegetables to be canned must be
    strictly adhered to in order to prevent contamination from
    yeast, mold or bacterial spores such as Clostridium botulinum, a
    soil-dwelling bacterium that creates a neurotoxin-causing
    botulism that can lead to death. Thorough cleansing of fruits
    and vegetables to rid them of soil, as well as careful selection of
    fresh produce, is imperative. Luckily, Clostridium botulinum is
    susceptible to high salt and acidity levels and can be destroyed
    when thoroughly heated. This is why conscientious attention to
    all steps is essential during the canning process.
    Canned foods are processed so that they are shelf stable. They
    should be ‘commercially sterile’. That means if any microbes
    survive the processing, they should not be capable of growing (and
    therefore spoilage the contents) under the normal storage
    conditions of the can. Most canned foods are the sterile (i.e. there
    are no living organisms present) but some may contain viable
    organisms which cannot grow because of unsuitable conditions,
    e.g.
    • Water
    • Temperature
    • pH
    • water activity
    • preservatives
    If a canned food is spoilt by microbial spoilage, examination of the
    microbial types that caused it can pinpoint the offending errors in
    processing or handling.

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