Tin cans can bulge for several reasons:
The suitability of the tinplate used: The correct choice of the thickness and especially of the tinning is fundamental. Not all tinplates are suitable for all uses.
The use of organic protection, such as varnishes, must be appropriate for the product to be contained.
The characteristics of the contained product: The excessive presence of certain components can be decisive. For example, nitrates can cause rapid de-tinning.
The presence of oxygen during packaging: Oxygen can cause corrosion problems and affect certain organoleptic and nutritional values of the food.
The packaging process: The same package and the same product may or may not cause problems depending on the process used. Factors such as water treatment, steam used, container handling, among others, are decisive to obtain adequate results.
Storage conditions: Factors such as temperature fluctuations, humidity, air currents and the quality of the packaging used can be determining factors.
In the case of artisanal canned foods, the most frequent cases of botulism have occurred in low-acid foods that end up with a final stabilized pH above 4.6, and the most common cause is that the processed canned foods have been subjected to only a slight heating in boiled water at 100 °C.
Therefore, it is essential to take all these factors into account to prevent the cans from bulging.
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