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Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, [ a ] although under specific circumstances, it can be much longer. [ 2 ]
Early scientific research into food technology concentrated on food preservation. Nicolas Appert's development in 1810 of the canning process was a decisive event. The process wasn't called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.
Food processing is the transformation of ... canning food, preserving food ... Modern food processing technology developed in the 19th and 20th centuries was ...
Whether choosing to preserve food by canning, freezing or drying, remember there are guidelines to follow for the best results in safety and flavor.
In PEF processing, a substance is placed between two electrodes, then the pulsed electric field is applied. The electric field enlarges the pores of the cell membranes, which kills the cells and releases their contents. PEF for food processing is a developing technology still being researched.
The food inside is cooked in a similar way to pressure cooking. This process reliably kills all commonly occurring microorganisms (particularly Clostridium botulinum), preventing it from spoiling. The packaging process is very similar to canning, except that the package itself is flexible. The lamination structure does not allow permeation of ...
Most canning recipes call for using a boiling water method or a pressure canner, depending on the acidity of the food being canned. Pay attention to the directions, and follow them.
The canning line, which started with pallets of topless aluminum cans and ended with workers snapping four-pack holders onto the filled and sealed finished product, was set up to package 150 cases ...