In industrially produced soup, how does each can contain equal parts of all ingredients?

In the soup that you get at the store, how come you never get cans of just broth?

You'd think that if the soup were made in a large vat, the first few cans would have very little broth and the last few cans would have exclusively broth... but that's obviously not the case.

Best Answer

Obviously, every manufacturer is going to have their own proprietary methods.

However, canned goods are often made by combining ingredients (possibly partially cooked) directly into the cans, and then pressure cooking them in the can as part of the canning process.

So, for example, the broth, some celery, and some carrots might be added to the open can in measured amounts. Then, the can is sealed, and pressure cooked to both sterilize the contents, and to cook the celery and carrots through.

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How is can soup made?

Canning the soupThe valves are set to release the same amount of soup into each can. The filled cans are then mechanically sealed. 12 The cans are conveyed to a tall, cylindrical steam cooker called a retort. There the cans are subjected to blasts of heat for about 30 minutes for sanitation purposes.

Is canned soup liquid?

Canning of soupSoups are liquid meals, and canned soups are very popular throughout the world, with thousands of different recipes being packed. Most soups are meat and/or vegetable based and as such are generally low acid.

Does canned soup have bacteria?

Why is it found in canned goods? The bacteria Clostridium botulinum releases the toxin that causes botulism as part of its natural anaerobic process, meaning it multiplies in an oxygen-free environment, like a sealed can, Schaffner said.

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