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Comparison between canning and vacuum sealing

Preservation of food is a priority of every food processing industry that is why there are different forms of packaging available. Tin cans are made using a can making machine and involves different processes. On the other hand, vacuum sealers use sealing bags that are either outsourced from different companies or made locally made within the company.

The choice of packaging depends on the type of food products. Some of them are perishable, and others are in liquid form. The choice of whether canning or vacuum sealing, also depend on the mode of distribution and the quantity. A food product that is preserved well will essentially have a long shelf life and will feature its natural taste.  The common food contaminants are anaerobic organisms such as bacteria and external contaminants such as dust and moisture.


The general process of canning involves heating food product with specific temperature to get rid of contaminants such as bacteria and then sealing it with airtight lids. Normally, sterilisation is done where high heating temperature and pressure is subjected to the food product. Canning is mostly done on seafood, dairy products, poultry, meat and vegetables. However, for food products that feature high pH, canning is mainly done through a boiling water bath.

Vacuum Sealing

Compared to vacuum sealing, canning is a more traditional way of packaging food products. Vacuum sealing involves using vacuum packaging machines that operate by removing atmospheric air and instilling inert gas before the package is sealed for distribution. Main materials for vacuum sealing are the pouches or sealing bags, and the general process is easy. Products that have been sealing using this process are free from anaerobic organisms such as bacteria as oxygen is removed during the entire process. Again, this process enhances the shelf life of food products and protects it from freezer burn and dehydration.


  •    Canning is somehow economical as materials used can be reusable compared to vacuum sealing.
  •    Tin cans take less space when placed in a storage place like fridge compared to the vacuumed sealed food products that take more space.
  •    Canned food cannot be necessarily placed in a fridge; on the other hand, you have to place vacuum sealed food in a fridge.
  •    Vacuum sealing is ideal for preserving cooked food that is to be used later on.
  •    Vacuum sealing is suitable for keeping perishable food such as meat as it extends its shelf life.

From the above comparison, both canning and vacuum sealing has its benefits. Depending on your product, you should choose a method that will give you the best results.

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