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< prev - next > Food processing Preserves KnO 100269_packaging_food_in_glass (Printable PDF)
This technical brief is intended to advise small-scale producers on the methods and
equipment needed to package foods in glass jars and bottles. For a more detailed account of
the types of foods that can be packaged in glass, the properties of glass containers, label
design and production and the economic implications of introducing glass packaging the
reader is advised to consult Appropriate Food Packaging by P J Fellows and B L Axtell, ILO,
Published by Practical Action Publishing, 2002
General outline of procedures
Process summary
New jars or bottles
Reused jars or bottles
Sterilise ~ For hot filling and cold filling
Fill ~ Liquid fillers or solids fillers
Seal ~ Caps for bottles, lids for jars
Process ~ Some products are heat processed
Label ~ Glued paper or self-adhesive labels
Collate into shipping container ~ Cardboard boxes, shrinkwrap or stretchwrap films
Inspection and preparation of containers
All incoming glass containers must be inspected for cracks, chips and small bubbles in the
glass. New jars and bottles should be rinsed in clean water and chlorinated if necessary by
adding 2-3 drops of household bleach per litre of water.
Practical Action, The Schumacher Centre, Bourton on Dunsmore, Rugby, Warwickshire, CV23 9QZ, UK
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