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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 ...
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.
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.
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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 ...
Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. It was invented by the French confectioner Nicolas Appert. [4] By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk.