What is dry pack canning?

An interesting canning experience like never before!

You can make dry-packed canned food with a mini retort pot and a tabletop vacuum-type mini seamer. 【Advantages and Disadvantages of Dry-Packed Canned Food】 ■ Lighter because no liquid is needed, using the same amount of solid ingredients. ■ Maintains deliciousness as there is no leaching of water-soluble components from the ingredients. ■ Can achieve a moderate crunch since the ingredients do not absorb and expand. ■ No transfer of taste or aroma from other ingredients. ■ Canning can be done while keeping the ingredients at low temperatures (below 35°C). ■ High vacuum makes cans prone to denting, limiting the types of cans that can be used. (Applicable to No. 5, No. 6, No. 7, and flat No. 3 cans) (No. 4 cans can be used with a lower vacuum level. Aluminum cans are not required.) * The limit for No. 4 cans is -70 kPa (normal setting is around -93 kPa). * For more details, please download the PDF or feel free to contact us.

Food Packaging Machinery