Canned
Canned
The fruits destined for the canning industry, once selected by following specific criteria, proceed to the calibration process, whose purpose is to separate the artichokes in several sizes to be able to adjust the blanching process. This is implemented by inserting the artichokes in boiling water or water stem for a period which can last between two and seven minutes (depending on the size) and by refreshing them immediately afterwards.
After peeling them (1) and removing the hard and not edible leaves, the fruit undergoes a new selection, being discarded those that are damaged, broken, etc., to carry a new classification according to their size (2). Then, the artichokes are weighted and packaged (3), and the process ends with the sterilisation (4) in the autoclave. The use of acidifier substances or additives to correct acidity is not allowed in any moment of the process.
In the market, we can find jars with whole artichokes and halves, and must always be in glass jars. Each jar must bear a numbered back label with the symbol of the Protected Geographical Indication, which certifies their authenticity, and guarantees that the product has been treated and elaborated in accordance with the Regulations.
- Almuercico navarro [1 Comments]
Avda. Serapio Huici, 22. Edificio Peritos | 31610 VILLAVA | Tfno. 948 01 30 45 | Fax: 948 07 15 49
