Exhausting temperature of canned fruits and vegetables is

Exhausting temperature of canned fruits and vegetables is 80 - 82°C.
Exhausting is the process of removal of air from the cans. It is very essential as it avoids the corrosion of tinplate and pinholing during the storage. Exhausting is done to minimize discoloration, to reduce chemical reaction between the container and the contents.
The fruit cans are exhausted at 80 - 82°C for 7 - 10 minutes or until temperature at the centre of the can reaches 74°C.