How is commercial canning different that home canning?

* Commercial canning is done on a large scale, with factories producing thousands of cans of food each day.

* Home canning is done on a much smaller scale, with individuals typically canning a few dozen jars of food at a time.

Equipment

* Commercial canneries use specialized equipment that is designed for high-volume production. This equipment includes can-filling machines, seamers, and retorts.

* Home canners typically use much simpler equipment, such as a boiling water canner or a pressure canner.

Processing

* Commercial canning involves a multi-step process that includes washing the food, filling the cans, sealing the cans, and cooking the food. The cooking process is typically done in a retort, which is a large pressure cooker.

* Home canning also involves a multi-step process, but it is generally less complex than the process used in commercial canning. Home canners typically boil the jars of food in a boiling water canner or process them in a pressure canner.

Quality control

* Commercial canning operations are subject to strict quality control standards. This includes regular inspections by government agencies to ensure that the food is safe and properly processed. Home canners are responsible for their own quality control, and they should follow the directions provided in the canning recipes carefully to ensure that the food is safe to eat.

Cost

* Commercial canning is typically more expensive than home canning. This is because commercial canneries have to cover the costs of equipment, processing, and quality control.

* Home canning can be a more cost-effective way to preserve food, especially if you can grow your own produce.