canning (food preservation)

Canning is a method of preserving food by placing it into sealed containers, typically jars or cans, and then heating them to kill bacteria, yeasts, and molds that cause spoilage. This process creates a vacuum seal that prevents new microorganisms from entering, allowing the food to stay safe and flavorful for extended periods. There are two main methods: water bath canning for high-acid foods and pressure canning for low-acid foods. Properly canned foods stored in a cool, dark place can last for months or even years, making them convenient and safe for long-term use.