Dirt and extraneous matter are shaken out through dry reels and destoners. After the vegetables pass the initial detection system the vegetables are ready for the next stages of processing. Skins of root vegetables are steamed, peeled and scrubbed before dicing, slicing, and blanching. To make the finished product, various systems begin to interact. Empty cans are pre-washed and conveyed to fill stations where vegetables and hot brine, syrups or sauces fill the cans.
Simple brine consists of water and salt.
Sweetened vegetables are usually sweetened with a blend of water, corn syrup and liquid sugar. Other vegetables are flavored with sauces. Sauces are combination of corn syrups, tomato sauces, spice blends, flavors, vinegar and oil. As usual sauces need careful kosher ingredient monitoring. Some sauces are flavored with meat and or chicken flavors, others with cheese.