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2. Canning - Wikipedia

   en.wikipedia.org/wiki/Canning

   The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6, such as fruits, pickled vegetables, or other foods to which acidic additives have been added. Although an ordinary boiling temperature does not kill botulism spores, the acidity is enough to stop them from growing. [12]

3. How to Tell When Canned Foods Are Still Safe to Eat - AOL

   www.aol.com/finance/tell-canned-foods-still-safe...

   Pressure canning, water bath canning, and atmospheric steam canning. ... Meats and low acid foods need pressure canning for best preservation. Use a boiling water bath or atmospheric steam canner ...

4. Home canning - Wikipedia

   en.wikipedia.org/wiki/Home_canning

   This method uses a pot large enough to hold and submerge the glass canning jars. Food is placed in glass canning jars and placed in the pot. Hot water is added to cover the jars. Water is brought to a boil (212 °F (100 °C)) and held there for at least 10 minutes.

5. Read This Before Canning: It Isn't Hard—But It Can Be ... - AOL

   www.aol.com/read-canning-isnt-hard-dangerous...

   That’s why canning requires extensive food preparation: from washing, to peeling, to adding acid, to heat treating. These all work together to remove oxygen and destroy the enzymes and bacteria ...

6. 15 Food and Cooking Myths People Should Forget Once and For All

   www.aol.com/never-believe-lies-cooking-220000518...

   6. Canning With Boiling Water Preserves Food Safely. This is a myth — or a misunderstanding, at least — and one that it’s important to understand. Canning by boiling safely preserves only ...

7. Canned fish - Wikipedia

   en.wikipedia.org/wiki/Canned_fish

   The "father of canning" is the Frenchman Nicolas Appert.In 1795, he began experimenting with ways to preserve fish in jars. He placed jars of fish in boiling water. [4] ...