Republic of the Philippines

Department of Education
Region VIII
Division of Northern Samar
ELADIO T. BALITE MEMORIAL SCHOOL OF FISHERIES
Bobon, N. Samar
TVL Food Processing 12
2nd Semester (3rd Quarter)

Name of the learner: ______________________________________________________

Grade level: ______________________________________________________________
Section: __________________________________________________________________
Date: _____________________________________________________________________
Week 1-2

Most Essential Learning Competency:

Inspect packaging materials, tools and equipment

Specific Objectives:
At the end of the lesson, the students should be able to:
1. Differentiate methods in bottling.
2. Familiarize packaging equipment for bottling for the required setting in
accordance with standard operating procedure.
3. Appreciate the importance of packaging processed fish by bottling.

Background information for learners:

Bottling and canning food involves cooking fruits or vegetables, sealing

them in sterile cans or jars, and boiling the containers to kill or weaken any
remaining bacteria as a form of pasteurization. Various foods have varying
degrees of natural protection against spoilage and may require that the final
step occur in a pressure cooker.

High-acid fruits like strawberries require no preservatives to can and

only a short boiling cycle, whereas marginal fruits such as tomatoes require
longer boiling and addition of other acidic elements. Many vegetables require
pressure canning. Food preserved by canning or bottling is at immediate risk
of spoilage once the can or bottle has been opened.

Whilst the process is very effective, things can go wrong. As with all food
preservation, hygiene and attention to detail are critical for successful and safe
storage. One obvious risk is the seal breaking and allowing microbes access to
the food. These will develop and produce gas, often leading to an increase in
pressure. If you open a home bottled jar and there’s a release of pressure, the
food is spoiled. Usually the obnoxious smell will make this very obvious but
please don’t trust the food even if it smells.

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 I- ACTIVITY:

Are you familiar with packaging materials used for bottling? Let us find out if you can
name some of materials and equipment used in bottling.

Directions: Use the table below to determine packaging materials for bottling that you
already knew.

Packaging used for processed foods

1.
2.
3.
4.
5.

Brenda is a Grade 12 Food Processing student. She was assigned to packaged pickled
vegetables. She needs to buy and choose the appropriate materials to be used in the
market before her demonstration. What should be the factors she must consider in
buying those materials?

Directions: Based on the paragraph presented above, help Brenda in selecting

accurate materials to be used in packaging her processed fish. Find the appropriate
word on the puzzle below. Circle the word or phrase that represents with the materials
that she needs.

I L N M J V B N M Q A
U C O L A N D E R X A
F Z X B R M I L V K E
G L A S S C N X O M D
T H E R M O M E T E R
V R O B B L K B M U I
B O T T L E U L V H O
Z X P L K M N V A B V

II. ANALYSIS:

1. Do you think it will help Brenda buy the accurate packaging tools, and materials
needed in packaging her pickled vegetable?
___________________________________________________________________________
___________________________________________________________________________

2. Why is it needed to properly select the right materials in packaging processed food?
___________________________________________________________________________
___________________________________________________________________________

III. ABSTRACTION:

PACKAGING PROCESSED FOOD BY BOTTLING

How does Bottling Work?

The preservative method of bottling is straightforward. The produce is heated to kill off
any microbes in either a syrup, for fruits, or a brine for vegetables and then sealed to
keep out new microbes and exclude oxygen.

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 GLASS is one of the oldest packaging materials for many food
products like preserves, condiments, beverages and juices.

I- Inspect packaging materials for visual defects

Research shows it takes consumers just 7 seconds to form a first impression about
your product.
Imagine if your made a crucial error in the retail packaging and misspelled the name of
your product. Not a good first impression, right? Worse still, imagine if your product
was damaged during transit and didn’t even make it to the retail shelf because your
supplier’s factory didn’t ship it with the proper protective packaging.
Damaged or defective products can be a major drain on your company’s profits when
they’re unsellable. Packaging inspection before shipping is vital to catching defects
related to packaging and ensuring your products reach their destination on time and in
the best condition

GENERAL DOs AND DON'Ts FOR CANNING/BOTTLING HIGH QUALITY

SPECIALTY PRODUCTS
Market test your processed products on a small scale by providing samples to your fresh produce
customers.

Start with only the best quality, freshest ingredients.

Use only high quality containers and food grade caps/liners for a proper seal.
Sort and wash produce thoroughly before chopping/slicing/pre-treating.

Follow recommended procedures for pre-treatments such as blanching, peeling, seeding or coring
to ensure high quality.

Leave enough headspace when filling containers.

Measure acidity to determine the proper processing method to use.

Make sure canned/bottled products are processed at the proper temperature and/or pressure for the
recommended length of time.

Report to supervisor the defects for appropriate action

1. Incorrect labelling information

You probably have specific requirements for labeling your packaging with
appropriate markings and information. Don’t assume that consumer of your
products and packaging clearly understand your own labeling preferences.
Labels are requirements you need to have upfront. Perhaps more important than

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 your own preferences, you may also need to follow specific labeling requirements
set by processing.

2. Safety of Bottled Food

One obvious risk is the seal breaking and allowing microbes access to the food.
These will develop and produce gas, often leading to an increase in pressure.
With commercial canned goods where the tin has been damaged, a sure sign the
contents are spoiled is the can swelling. In the grocery trade, they’re known as
‘blown’.

If you open a home bottled jar and there’s a release of pressure, the food is
spoiled. Usually the obnoxious smell will make this very obvious but please don’t
trust the food even if it smells OK.

Bottling Fruit

Fruit used for bottling must be fresh, firm, and free from discoloration and disease.
Wash hard fruits in cold water and leave to drain in a colander. Soft fruits can be
soaked for a few minutes in salted water to remove any grubs or insects, rinsed in fresh
cold water and left to drain.

Bottling Vegetables

Pick your vegetables young and process as soon as possible after harvest. They should
be thoroughly cleaned or peeled as if preparing to directly cook them. Cut into
reasonable sized pieces if appropriate. It’s quite a lengthy process to bottle vegetables
and we’d really advise freezing as being generally more appropriate. However, bottled
vegetables don’t require power to keep them frozen and aren’t vulnerable to power cuts.

Different methods of bottling

Oven Dry Pack Bottling Method

This method is not suitable for light colored fruits

which discolor in the air like apples, pears, peaches, apricots
etc. or for tomatoes. It is quite simple and easy though.

The fruit is packed into sterilized jars and heated in

the oven prior to the addition of boiling syrup or water.

Oven Wet Pack Bottling Method

This method can be used for all types of fruit and also
for acidic tomatoes. The fruit is packed into heated sterilized
jars and the boiling syrup or brine or water added before
returning to the oven to process.

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 Slow Water Bath Bottling Method

The benefit of this method is that fruits do not tend to

float to the top of the jar and it is actually quite energy
efficient. It does take some skill and practice to get the
timing right though. A thermometer is really required for this
method.

The fruit is packed into the jars and cold syrup is

poured over. Put the lids onto the jars and then place on a
rack or trivet in the bottom of the pan, ensuring there is a
little space between the jars. The jars are then slowly heated
and once the correct temperature is achieved held at that for
a prescribed time.

Fast Water Bath Bottling Method

This is a little cheating to reduce time and energy use

but you may have problems with loosely packed fruits rising
in the jar. Essentially it is the same method as the slow
water bath except that hot syrup is added to the fruit and
the water bath starts from 40deg C rather than cold (5 to 8
deg C)

Pressure Bottling Method

Bottling under pressure is the most energy efficient

method as raising the pressure increases the boiling point
of water and thereby the temperature that the food is
processed at, so reducing the amount of time taken. For
bottling vegetables and tomatoes with low acid content,
pressure bottling is the only safe route as the botulism
bacterium can survive boiling water. The higher boiling
point temperature for the period given guarantees the
bacteria are dead.

C. Let’s Generalize

Have you grasp the idea? Now, let us check your understanding by answering the activity
below.

True or False!

Directions: Read and analyze each statement below. Write True if the statement is correct
and False if it is wrong.

1. Glass is one of the oldest packaging materials for many food products like preserves,
condiments, beverages and juices.

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2. Bottling under pressure is the most energy efficient method as raising the pressure
increases the boiling point of water
3. Oven wet pack bottling method is not suitable for light colored fruits which discolor in
the air.
4. Pick your vegetables young and process as soon as possible after harvest.
5. Fruit used for bottling must be fresh, firm, and free from discoloration and disease.

IV. APPLICATION:

Read and answer the following questions.

The best practices in bottling must be properly observed by food handlers. Tips should be
followed when selecting and buying materials to be used in packaging. The technique in
bottling is recommended for everybody to follow, likewise the preparation should be done
accurately.

1. What is bottling?
____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

2. How will you perform bottling?

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

3. How will you perform bottling in pickled vegetable?

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

4. How are you going to perform bottling while maintaining the fruit not to float at the top

of the jar?

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

5. Why is it important to use the type of bottling method that suits your processed food?

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

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References:

Institute of Food Science Technology. 2010. https://ifst.onlinelibrary.wiley.com

University of Florida. 2019. The Foundation of the Gator Nation. Gardening Solution.
https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/roselle.html
http://www.fruitipedia.com/2018/12/lipote_syzygium-curranii/
http://www.fruitsinfo.com/bignay-fruit.php

Prepared by: Checked by:

MARICAR C. TOLITOL MARIA L. MELINDO

SHS T-II/Subject Teacher Master Teacher II

Recommending Approval: Approved:

JOSEPH A. ORTECIO, EdD MARIFE B. BULAWAN

Head Teacher – VI School Principal - IV