This diagram illustrates the variety of processes that are done for apple canning.
Overall, it can be up to 14 stages, through which the fruit goes – from manually picking to packing and sending an already ready-to-consume product to the client.
At the beginning, apples are picked by hand, then they are transported by cargo truck to the factory, where the fruits are going to be carefully washed and verified to ensure that the quality of every piece is appropriate for canning. While poorly grown apples are separated, the others are stored in a refrigerated camera. Since preparation for the main processes has been done, the apples are weighed and ready for the new stages, which involve peeling and slicing them into smaller pieces.
After the logistics and preparation, the fruit is ready for the main procedures, namely canning, sealing, and cooking: cut chunks are put in the cans or jars, then covered with lids for sealing and finally boiled for sterilization. Afterward, the cooked and fresh can of apples is labeled with the company mark, stored in carton boxes, and sent to the consumer.