Canning

canning - www.healthnote25.com

Canning is a method of preserving food by heating it in a temperature that will kill microorganisms, and then cover it in a jar or can. The first food canning by Nicolas Appert responded to a contest from Napoleon Bonaparte to preserve large amounts of food for army rations.

Due to the risk of botulism, the only safe method to tie most food is to heat and high pressure. Commonly canned foods are vegetables, meat, seafood, milk, etc. The only foods that may be canned in a cooking water container (without high pressure) are foods with high acidity such as fruit, salted vegetables, or other acid-added foods.