Metal Can Sealers
How does the metal can sealer work? [i],[ii],[iii] Metal can sealers are used to attach the can lid to the can body through a double seam. The can sealer first connects the lid edge, sealing material, and the can body by curling them together. This first step needs to be done correctly because it cannot be corrected on the second step. The second step presses the layers of metal tightly together, resulting in a flattened and smoothed seam. Both ends of the can should be flat or slightly concave at the end of the process. Always follow instructions which come with the metal can sealer. This process makes the container air tight and protects the food items inside it from the entry of microorganisms during and after processing.
Can size. The size of the can will determine the chuck size, position of seaming rollers, number and size of spacers used with the turntable spring and turntable, and the turntable extension.[iv]
Before sealing.i Before sealing, check all cans, lids and sealing material. Cans or lids that are bent or dented are unacceptable for use. Make sure that the sealing material goes all the way around the lid sealing edge. Do not wash, boil, or heat lids before use. The sealing material is different on cans than it is on jars. Cans may be rinsed or wiped with a damp cloth if they are dusty.
The type of food item being canned determines the method of processing. For instance, when canning meats, there are specific guidelines that need to be followed as far as processing before and after sealing and so forth. The University of Alaska Fairbanks: Cooperative Extension Service gives instructions on how to can meat and fish in cans at this website: http://www.uaf.edu/ces/preservingalaskasbounty/.
Defects.i Defects are possible during the sealing process. They include: droop, vee, sharp seam, cut seam, incomplete seam, and false seam. Cans with defects should not be used because the defects can prevent the seam from being airtight, can promote spoilage, and may allow the botulism bacteria through the defective seam. Running the can through the sealer again will not fix the defects. If the can is defective, the contents must be put into a new can and reprocessed.
Problems
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Solutions
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Turntable pressure too high
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Decrease pressure—check number of spacers for can size
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First seam roller operation too loose
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Tighten
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Food trapped in seam
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Clean can edge before seaming
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Defective cans
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Inspect cans before use
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First seam roller worn out
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Replace seam roller
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First/second seam roller operation too tight
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Loosen
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Worn seam rollers and/or chuck
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Replace rollers and/or chuck
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Seam rollers not rotating freely
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Clean, oil, or repair seam rollers so they rotate freely
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Oil or grease on seaming chuck or on turntable
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Clean seaming chuck and/or turntable
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Can overfilled
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Check fill of can
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Checking the can sealer.[v] To make sure that it is working properly, the metal can sealer can be tested. First put a small amount of cold water in a can and seal it. Then pick up the can with tongs, with the newly sealed end up, and submerge the can in boiling water for 1-2 minutes. If there are air bubbles around the seam, it is not tight enough. To adjust the sealer, follow the manufacturer’s instructions.
The seam guidelines will depend on the type of the container and should be provided by the container’s manufacturer.
Warning.[vi] Cans that are leaking, bulging, badly dented, have a foul odor, or spurt liquid when opened should NEVER be used. These are all signs of botulism. Consuming even an extremely small amount of the botulism toxin can be deadly.
Images.
http://www.houseofcans.com/sealer-manual-operation-equipped-seal-open-p-1823-l-en.html
http://www.inspection.gc.ca/english/fssa/fispoi/man/canboi/ch7sec5/num22e.shtml
http://www.inspection.gc.ca/english/fssa/fispoi/man/canboi/ch7sec5/num20e.shtml
http://www.inspection.gc.ca/english/fssa/fispoi/man/canboi/ch7sec7/num5e.shtml
http://www.inspection.gc.ca/english/fssa/fispoi/man/canboi/ch7sec5/chap7-5e.pdf
References.
[i] Long, K. 2009. Visual Inspection of Can Seams in Home Food Preservation. University of Alaska Fairbanks: Cooperative Extension Service. Available online at: http://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00023.pdf
[ii] Eye, J.G., Green, J., Johnston, R.W., Krumm, G.W., Lattuada C.P. 1998. Examination of Heat Processed, Hermetically Sealed (Canned) Meat and Poultry Products. USDA/FSIS Microbiology Laboratory Guidebook 3rd Edition. Available online at: http://www.fsis.usda.gov/ophs/Microlab/Mlgchp10.pdf
[iii] Barron, F.H., Burcham, J.D. 2003. Metal Containers. Encyclopedia of Agricultural, Food, and Biological Engineering. Available online at: http://books.google.com/books?id=fCRpUZzT2hMC&pg=PA636&lpg=PA636&dq=metal+can+%2B+sharp+seam&source=bl&ots=vEOgf1T_eu&sig=PKo8tXvb7E6VpAm9xEcoy32SkFE&hl=en&ei=b-OMTsOADJCFsALdm9zJBA&sa=X&oi=book_result&ct=result&resnum=4&ved=0CG8Q6AEwAzgo#v=onepage&q=metal%20can%20%2B%20sharp%20seam&f=false
[iv] Preserving Alaska’s Bounty: Assembling a Can Sealer. University of Alaska Fairbanks: Cooperative Extension Service. Available online at: http://www.uaf.edu/ces/preservingalaskasbounty/
[v] Hughes, A. 2000. Canned Food Safety. Safe Handling of Foods. Available online at: http://books.google.com/books?hl=en&lr=&id=B78FvN7NX34C&oi=fnd&pg=PA335&dq=metal+can+sealer+%2B+food+storage&ots=hDBx8RTf4m&sig=reQRN0x8gZfZyaUxr4pMAzqKues#v=onepage&q&f=false
[vi] FSIS Food Safety and Education Staff. 1998. Meat Packaging Materials. Food Safety and Inspection Service: United States Department of Agriculture. Available online at: http://dwb.unl.edu/teacher/nsf/c10/c10links/www.fsis.usda.gov/oa/pubs/meatpack.htm
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