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  2. Home canning - Wikipedia

    en.wikipedia.org/wiki/Home_canning

    Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker. A small amount of water is placed in the pressure canner and it is turned to steam, which without pressure would be 212 °F (100 °C), but under pressure is raised to 240 °F ...

  3. Canning - Wikipedia

    en.wikipedia.org/wiki/Canning

    Industrial canning machines used for mass-producing canned salmon in 1917. 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).

  4. Food preservation - Wikipedia

    en.wikipedia.org/wiki/Food_preservation

    Low-acid foods, such as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. Lack of quality control in the canning process may allow ingress of water or micro-organisms.

  5. Potted meat - Wikipedia

    en.wikipedia.org/wiki/Potted_meat

    Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. [ 1 ] [ 2 ] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria . [ 3 ]

  6. Canner - Wikipedia

    en.wikipedia.org/wiki/Canner

    Canner may refer to: Canner (appliance), a device used in home canning; Canner (occupation), a person who works at a cannery; Canner (recycling) ...

  7. Meat without slaughter: Here’s everything you need to know ...

    www.aol.com/finance/meat-without-slaughter...

    Soon, Americans are going to be able to try chicken that comes directly from chicken cells rather than, well, a chicken.

  8. Sous vide - Wikipedia

    en.wikipedia.org/wiki/Sous_vide

    Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...

  9. The 10 best meats and the 10 worst ones - AOL

    www.aol.com/lifestyle/food-10-best-meats-and-10...

    Have no fear meat-eaters, we've gathered the best and worst meats you can find so you'll be better prepared for dinner. Check out the slideshow above for the 10 best and worst meats to eat. More food:

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