GLASS JARS AND PACKAGING
Aesthetic design, unrivalled refinement, luminous transparency: everything you need to build an elegant product line that meets your expectations of highlighting and differentiating the products you produce with skill and passion.
We are your partners in combining the good with the beautiful.
Find out more about this range; don't hesitate to ask us for samples to try out; we'll be happy to send them to you as soon as possible.
To see our full range of Weck and Bruni jars in detail, consult our online catalog.
All our jars, WECK and capsule jars, are designed for sterilization and canning in autoclave sterilizers. In addition, Korimat autoclave sterilizers are 3-in-1 devices: cooker, pasteurizer and autoclave sterilizer.
MCM Emballages , ideally located in Strasbourg, delivers to you anywhere in France and Europe as quickly as possible.
Our WECK partner: Weck, over 100 years' experience, the inventor of the jar.
What iscanning? (Wikipedia article, http://fr.wikipedia.org/wiki/Conserve)
Canning, or appertizing, is a method of preserving food by placing it in airtight containers, which are then heated to destroy contaminating micro-organisms. Because of the risk of botulism, the only safe way to can most foods is to subject them to a high temperature (usually 110-120°C) for the time required to destroy or inactivate any micro-organisms contained in the food to be preserved. Foods that can be preserved by subjecting them to high temperatures include vegetables, meat, seafood, poultry and dairy products.
The only foods that can be preserved in a boiling water bath are those that are naturally acidic, such as fruit, certain pickle-type vegetables or others to which acid has been added.
It should be noted, however, that the organoleptic qualities of foods are altered during appertization. This is due to the consequences of heat treatment, which denatures certain molecules.
According to some researchers, canned tomatoes contain significant quantities of lycopene, an essential carotenoid, far more than fresh tomatoes.
Canning was invented in 1795 by French confectioner Nicolas Appert (1749-1841). He used glass containers. The process met with moderate success, and was gradually introduced in other European countries and then in America. Applying Appert's method, Englishman Peter Durand patented tinplate cans in 1810.
Several inventions and improvements followed, and in the 1860s, the process was shortened from 6 hours to 30 minutes, enabling its widespread application.
The work of Nicolas Appert and appertization
Appertization can be defined as a preservation process involving the heat sterilization of perishable foodstuffs in hermetically sealed containers (metal cans, jars, etc.).
Appertization (or sterilization) involves subjecting a foodstuff to a heat treatment that is sufficiently intense to ensure its long-term stability, at the ambient temperature of the place of storage. This heat treatment destroys or inactivates all micro-organisms and enzymes likely to alter the product, or render it unfit for consumption. It is carried out at a temperature equal to or greater than 100°C, for a variable length of time depending on the nature and quantity of the product to be treated. In reality, when food is sterilized under the temperature and time conditions applied, germs cannot be completely destroyed if the organoleptic qualities of the food are to be preserved as much as possible. Living or revivifiable micro-organisms may remain. For this reason, in practice, the aim of "sterilization" heat treatment is to obtain a product that will remain stable over a long shelf-life (5 to 6 months, or even longer), i.e. free from germs likely to develop and cause spoilage. Of these germs, only the non-pathogenic ones may remain, the most heat-resistant being destroyed at much lower time/temperature combinations.
The appertization technique involves the use of airtight containers that prevent re-contamination of the food product after heat treatment, and ensure the formation of a partial vacuum that reduces the presence of oxygen inside the container, known in common parlance as "canning".
Nicolas Appert's process involved filling bottles to the brim, sealing them with corks and then heating them in a bain-marie. The bottles were identical to those used for champagne, but with wider necks. Because their glass was thicker, they were much more resistant to the internal pressure induced by the increased heat of the bain-marie.
Before Louis Pasteur's arrival, the scientific community had been unable to determine whether heating or hermetically sealed storage was responsible for preservation. In addition to preserving the taste of the food, this method of preservation largely protected its nutritional content, including vitamin C, thus avoiding scurvy, which claimed many victims among sailors undertaking voyages lasting several months.
Appert was responsible for bouillon in tablets, clarification processes for fermented beverages, condensed milk, and the first "pasteurized milk" (two weeks of conservation in the middle of summer!), as he wrote in 1831 in his book "Le livre de tous les ménages"... thirty years before Pasteur was born.