What is dry pack canning?

An interesting canning experience like never before!

You can make dry-packed canned food with the vacuum-type mini seamer using a mini retort pot and a tabletop can sealing machine. 【Advantages and Disadvantages of Dry-Packed Canned Food】 ■ It is lighter because no liquid is needed, using the same amount of solid ingredients. ■ It preserves flavor because there is no leaching of water-soluble components from the ingredients. ■ It can achieve a moderate crunch because the ingredients do not absorb and expand. ■ There is no transfer of taste or aroma from other ingredients. ■ The sealing of the cans can be done while keeping the ingredients at low temperatures (below 35°C). ■ High vacuum makes the cans prone to denting, limiting the types of cans that can be used. (Applicable to No. 5, No. 6, No. 7, and flat No. 3 cans) (No. 4 cans can be used with a reduced vacuum level. Aluminum cans are not required.) * The limit for No. 4 cans is -70 kPa (normal setting is around -93 kPa). * For more details, please download the PDF or feel free to contact us.

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