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Canning is a method of preserving food in which
the food is processed and sealed in an airtight
container. The process was first developed as a
French military discovery. The packaging prevents
microorganisms from entering and proliferating inside.
To prevent the food from being spoiled before and
during containment, quite a number of methods are
used: pasteurization, boiling (and other applications
of high temperature over a period of time), refrigeration,
freezing, drying, vacuum treatment, antimicrobial
agents that are natural to the recipe of the foodstuff
being preserved, a sufficient dose of ionizing radiation,
submersion in a strongly saline, acid, base, osmotically
extreme (for example very sugary) or other microbe-challenging
environments... |
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