Canning is a method of processing and preserving food in airtight containers. This process provides a shelf life typically ranging from one to five years. Canning prevents microorganisms from contaminating food. This process includes putting food in the container, and heating it to such a high temperature that it kills the microorganisms responsible for spoilage. In the heating process, air is driven out of the container, and as it cools, a vacuum seal is formed. This prevents air from getting back into the container, which preserves the food by lowering enzyme activity, thus maintaining the moisture, pH level and salinity of the product.
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