Canning
Canning refers to the process of preserving food in sealed containers, typically metal cans or jars, to extend its shelf life. The food is usually heated to kill bacteria and other microorganisms, then sealed to prevent new ones from entering. This method allows a variety of foods, such as fruits, vegetables, and meats, to be stored for months or even years without refrigeration. Canning helps reduce food waste, provides convenient meal options, and maintains nutritional value, making it a popular method for both home cooks and the food industry.
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Canning is a method of preserving food in which it is sealed in airtight containers, usually glass jars or metal cans, and heated to destroy bacteria, yeast, and molds. This process extends the food's shelf life by preventing spoilage and retaining its flavor and nutrients. Canning can be done at home or in commercial settings, and it typically involves two methods: water bath canning for high-acid foods (like fruits) and pressure canning for low-acid foods (like vegetables and meats). Proper techniques are essential to ensure safety and prevent foodborne illnesses.