Mmm
delicious.
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.
No such method is perfectly dependable as a preservative.
For example, spore forming thermal resistant microorganisms,
such as Clostridium botulinum (which causes botulism)
can still survive... |
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