Most bacteria, yeasts and molds are difficult to remove from food surfaces. Washing fresh food reduces their numbers only slightly. Peeling root crops, underground stem crops, and tomatoes reduces their numbers greatly. Blanching also helps, but the vital controls are the method of canning and making sure the recommended research-based process times, are used. There are few vegetables that better mark the sweet juiciness of vine-ripened tomato. Tomatoes have fleshy internal segments filled with slippery seeds surrounded by a watery matrix. The healthy good looks of a fresh, red ripe tomato are not just skin deep. The tomatoes, for canning, should be moderately large, with a smooth surface to enable easy peeling, evenly ripened to the stem end with a red colour, and posses a large proportion of solid matter of good colour & flavour. Mushroom is an excellent source of protein, in addition to having a delicious taste. Hence, considerable advancement has been made in the cultivation, harvesting, storage, transportation, and market distribution of mushroom, besides developments in its processing. In India, mushroom is canned for the purpose of export. The domestic market is also picking up gradually. Mushroom is canned in the form of buttons, slices, stems and pieces; or as chopped, diced or fine cuts. Bean is highly variable species with a long history. Beans are a legume and thus acquire their nitrogen through an association with nitrogen-fixing bacteria. The beans are smooth, plump, kidney-shaped, up to 1.5 cm long, range widely in color, and are often mottled in two or more colors. There is good export as well as domestic prospects for the canned foods. New entrepreneur enter in this project will be successful. Few Indian Major Players are as under: Agro Dutch Inds. Ltd. Eastern Overseas Ltd. Himalya International Ltd. Hindustan Unilever Ltd. Oudh Sugar Mills Ltd. Reil Products Ltd. Sun-Sip Ltd.