Canning

Canning is the method of preserving food which combines the techniques of heating, to kill spilage microorganisms and inactivate enzymes, with sealing in an airtight container to prevent subsequent contamination. Food products are heated to expel air then sealed in containers of glass or plated stell, heated or sterilized, and cooled. The sesuling product is altered in flavor and texture from that of the raw material. Nevertheless it is preserved so that it can be stored for several years at room temperature.

There are three methods commonly used in canning, the open kettle method, the cold pack method, and the hot pack method.