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