The diagram illustrates the process of canning apples.
Overall, it is apparent that apple canning is a linear, man-made process consisting of 13 distinct stages, beginning with hand-picking apples and culminating in the dispatch of the finished products. The procedure includes three main phases: preparation, processing and packaging.
Initially, apples are harvested by hand and transported to a factory, where they are thoroughly washed. They are then inspected to ensure they meet quality standards before being placed in cold storage. After that, the fruit is graded according to weight and subsequently peeled and sliced in preparation for canning.
Next, the apple slices are placed into jars, after which the jars are sealed. The sealed jars are then cooked to sterilise their contents, allowing the products to be preserved for a longer period. Following sterilisation, the jars are labelled and stored in a warehouse until they are ready for distribution. Finally, the finished products are dispatched to retail outlets and supermarkets for sale to consumers.