Canning

Definition

Canning is a method of preserving food where it is processed and sealed in an airtight container to inhibit microbial growth. The process involves heating to destroy microorganisms and enzymes that could cause spoilage.

5 Must Know Facts For Your Next Test

1. Canning utilizes high heat to kill pathogenic microorganisms and deactivate enzymes.
2. The two main types of canning are water bath canning and pressure canning.
3. Water bath canning is suitable for high-acid foods, while pressure canning is used for low-acid foods.
4. Proper sealing is essential to prevent contamination by Clostridium botulinum, which causes botulism.
5. The vacuum created during the cooling process helps preserve the food by preventing microbial entry.

Review Questions

• What are the primary purposes of heating in the canning process?
• Why is pressure canning necessary for low-acid foods?
• How does proper sealing prevent contamination in canned foods?

Related terms

Pasteurization: Heat treatment process that kills pathogenic microorganisms in food and beverages.

Sterilization: Process that eliminates all forms of microbial life, including spores.

Autoclaving: Sterilization method using high-pressure saturated steam.