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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 ]
1919 illustration showing cold pack canning on the gas laundry stove (Laundry stoves also lack an article, but seem less significant). There is apparently a technique called "cold pack canning". Right now it isn't mentioned anywhere in the article, nor elsewhere in Wikipedia. Probably should be here, based on a large number of Google hits.
2. Canned Refried Beans. Canned refried beans is what happens when you take perfectly good beans and strip them of all dignity. These mushy, pasty blobs pack enough sodium to preserve a mummy and ...
Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage.
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The tin canning process was conceived by the Frenchman Philippe de Girard, who had British merchant Peter Durand patent the idea in 1810. [ 5 ] [ 6 ] The canning concept was based on experimental food preservation work in glass containers the year before by the French inventor Nicholas Appert .
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