Canning
Canning
Canning (/ˈkænɪŋ/) is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer.
Etymology
The term "canning" is derived from the process's inventor, a French confectioner named Nicolas Appert. In 1809, Appert developed a method to preserve food by sealing it in glass jars. The process was later adapted for tin cans, hence the term "canning."
Process
The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. During this heating process, air is driven out of the jar and as it cools, a vacuum seal is formed. This seal prevents air from getting back into the product bringing with it contaminating organisms.
Types of Canning
There are two main types of canning: Pressure Canning and Water Bath Canning. Pressure canning is used for low acid foods, while water bath canning is used for high acid foods.
Related Terms
See Also
External links
- Medical encyclopedia article on Canning
- Wikipedia's article - Canning
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