Canning Information

Canning is a method of preserving food in which the food is processed and sealed in an airtight container. The process was first developed as a French military discovery by Nicolas Appert. The packaging prevents microorganisms from entering and proliferating inside.

To prevent the food from being spoiled before and during containment, quite a number of methods are used: pasteurization, boiling , refrigeration, freezing, drying, vacuum treatment, antimicrobial agents that are natural to the recipe of the foodstuff being preserved, a sufficient dose of ionizing radiation, submersion in a strongly saline, acid, base, osmotically extreme or other microbe-challenging environments.

No such method is perfectly dependable as a preservative. For example, spore-forming, thermal-resistant microorganisms, such as Clostridium botulinum , can still survive.

Wikipedia, Canning, (as of Apr 1, 2010)

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