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Russian canned fish eats You.

Canning is a method of preserving food by first sealing it in air-tight jars, cans or pouches, and then heating it to a temperature that destroys contaminating microorganisms. Because of the danger posed by Clostridium botulinum (the causative agent of botulism) and other pathogens, the only safe method of canning most foods is under conditions of both high heat and pressure, normally at temperatures of 240-250°F (116-121°C). Foods that must be pressure canned include most vegetables, meats, seafood, poultry, and dairy products...
 






















 


 
 
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