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  2. List of canneries - Wikipedia

    en.wikipedia.org/wiki/List_of_canneries

    A cannery is involved in the processes of canning, a method of preserving food in which the food contents are processed and sealed in an airtight container. Canneries [ edit ]

  3. OASIS International - Wikipedia

    en.wikipedia.org/wiki/OASIS_International

    OASIS International is an American company that manufactures drinking water coolers, non-refrigerated water fountains, bottled water dispensers, and dehumidifiers in 80 countries [2] in North America, Asia, and the EMEA regions. Its head office is in Columbus, Ohio and it has production facilities in Mexico and Poland.

  4. Canned water - Wikipedia

    en.wikipedia.org/wiki/Canned_water

    Canned water is drinking water, including spring water, artesian spring water, purified water, carbonated water and mineral water, packaged in beverage cans made of aluminium or tin-plated steel. [1] Individual serving aluminium cans and bottles are less common alternatives to bottled water. Canned water is often used where storage or ...

  5. Heekin Can - Wikipedia

    en.wikipedia.org/wiki/Heekin_Can

    Heekin Can was founded in Cincinnati, Ohio in 1901 by James Heekin (born December 8, 1843), proprietor of a business that sold food products, including coffee, tea, spices, extracts, and baking powder, packaged in tin cans.

  6. Hirzel Canning Company & Farms - Wikipedia

    en.wikipedia.org/wiki/Hirzel_Canning_Company_&_Farms

    Hirzel Canning Company & Farms is an American food products company that owns Dei Fratelli Brand Tomatoes and Silver Fleece Brand Sauerkraut. It is headquartered in Northwood, Ohio . Hirzel Company was founded in 1923 by Carl R. Hirzel.

  7. Squeamish around sardines? Tinned fish’s health benefits ...

    www.aol.com/lifestyle/squeamish-around-sardines...

    Cans are making a comeback. Tinned fish — including tuna, salmon, sardines and anchovies — is getting a lot of love among foodies on social media.

  8. Home canning - Wikipedia

    en.wikipedia.org/wiki/Home_canning

    Instead of a lid, cellophane and rubber bands (moldy). Using the water bath technique for low-acid foods (foods with pH greater than 4.6). [15] Otherwise correct water bath or pressure canning but processing for too little time, the wrong pressure, or not considering variations in time/pressure due to altitude. Re-using one-use seals

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