1. Canned Fruit Assorted is primarily used to preserve a variety of acidic fruits. The pH of these fruits is usually below 4.5, so boiling water or temperatures below the boiling point can be used for sterilization. Since the fruits are highly corrosive, it is necessary to choose the appropriate containers according to the corrosive properties of different fruit varieties, such as tinned sheet-made cans or glass jars.

2, braised scallops canned fish is used to preserve the fish. Unlike canned fruits, the food in canned scallops does not need to be heat-treated to a sterile state because high-temperature processing will affect its taste and texture. In addition, metal cans are common packaging materials for canned braised scallops because metal has good barrier and heat transfer properties. While glass cans are used for canned fruits because glass has better corrosion resistance and transparency.