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What is Understanding Canning for Food Preservation about?

Canning is a method of food preservation where food is processed and sealed in containers through heat to prevent spoilage from microorganisms. Canning provides a shelf life of 1-5 years by destroying microorganisms with heat and preventing reinfection with sealing. The main objective is to preserve food through application of heat so it can be safely eaten later. Canning was developed in 1809 by Nicolas Appert who observed food cooked in jars did not spoil unless seals leaked.

Author

Vaskor Pramanik

Language

EN