A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

A method and system for long term preservation of ready to eat minimally processed fruit or vegetable, while retaining the nutrition properties, textural appearance and taste of the fresh fruit or vegetable. The method comprising the steps of: Providing at least: a fruit or vegetable, a sterilized seal-able package and a carbonated liquid. Processing the fruit or vegetable by at least washing and disinfecting the exterior of the fruit or vegetable. Placing the processed fruit or vegetable into the sterilized seal-able package Filling the remaining volume of the seal-able package with the carbonated liquid. Sealing the seal-able package. And storing the sealed package at a storage temperature of between 1° C. to 40° C. The processing steps are performed under a disinfected processing environment.

The present invention relates to a method for increasing the shelf life of fruit comprising the steps of: treating a fruit with UV light from a UV light source, packaging the fruit in packaging film that allows the fruit to be stored in a modified atmosphere within the packaging film, and storing the packaged fruit, wherein the fruit has a high dry-matter content.

Methods, apparatus, and system to measure and control respiration of a perishable commodity in a vacuum chamber, including for purposes of extending a shelf life of a perishable commodity therein, including.

A packaging device incorporating a breathable peel/reseal film and enabling a preservation process for allowing for the distribution, storage and multiple servings of a food product, particularly perishable food product(s), and initiating and controlling the transmission rates, respiration rates or deterioration of the perishable food product(s) and thereby, maintaining good internal and external food quality and normal development of flavor and aroma characteristics. The packaging device includes a plurality of atmospheric control attributes that modulates or controls the atmosphere within the packaging device as the food product(s) respire in order to promote the extended shelf-life of the food product and the maintenance of the quality and desirable marketable characteristics of the food product. The atmospheric control attributes can include perforations that may be positioned in breathable peel/reseal film portion of the package to allow the product respiration for multiple servings without substantially altering the shelf life extension properties of the packaging device.

The present invention provides a vacuum sealed, container suitable for containing preserved pickled food. In a preferred approach, the container includes at least one foil wall formed from a flexible foil and defining a chamber; pickled food within the chamber; and brine, in which the food is immersed, and which fills the chamber when the chamber is sealed. Preferably, the ratio of brine to pickled food by mass is in the range 1:2.5 to :5. The claimed containers can reduce the mess associated with eating pickled foods from traditional containers, and can assist in improving the shelf life of such foods.

Stable compositions comprising 1-methylcyclopropene and a low volatility stabilizer, and methods of using the composition, are provided. Methods for using the compositions in delaying the maturation of plants, such as fruits, vegetables, and flowers are also provided.

The rancidity of prepackaged candied or sugared nuts, especially, sugar coated almonds, pecans and cashews, is inhibited by packaging the foodstuffs in a GRAS plastic material. This enables the nuts to be exposed to continuous heating or heating and cooling cycles such as within a conventional food warmer or exposure to heating lamps at temperatures up to about 200° F. for extended periods of up to about thirty (30) days while impeding the rancidity of the nut products. Suitable GRAS packaging materials include low-density polypropylene, low-density polyethylene, PET polyester laminates, and the like. The packaging can be in any geometric form. The sugar coated nuts are prepared by coating the nuts with a natural sweetener which may be sugar, corn syrup or like natural sweeteners.

Described is a packaging, and method and system for packaging an individual and single serving of plant matter, such as a cannabis flower. Also described are a method of making and using for the packaging.

A packaging device incorporating a breathable peel/reseal film and enabling a preservation process for allowing for the distribution, storage and multiple servings of a food product, particularly perishable food product(s), and initiating and controlling the transmission rates, respiration rates or deterioration of the perishable food product(s) and thereby, maintaining good internal and external food quality and normal development of flavor and aroma characteristics. The packaging device includes a plurality of atmospheric control attributes that modulates or controls the atmosphere within the packaging device as the food product(s) respire in order to promote the extended shelf-life of the food product and the maintenance of the quality and desirable marketable characteristics of the food product. The atmospheric control attributes can include perforations that may be positioned in breathable peel/reseal film portion of the package to allow the product respiration for multiple servings without substantially altering the shelf life extension properties of the packaging device.