Cooling food canning

Canning sterilization immediately after cooled, to reduce the impact on the quality of the food. To prevent the cooling tank produced by rapid changes in pressure canning processes inside and outside corners, burst or deflated cans, cans should pay special attention to the correct control back pressure. Chlorination of cooling water, and maintain residual chlorine 1~3ppm, lest after sterilization the secondary pollution of water in tank.