Canning¡@
Canning, process of preserving food by heating and sealing it in airtight containers. The process was invented (1809) by Nicolas Appert, a French confectioner.
Heating destroys enzymes and micro-organisms. The sealing of cans ensures no micro-organism and oxygen can get in. Airtight containers make sure that no oxygen in the containers for bacteria to live and chemical changes.
Vacuum seal prevents air from getting back into the product carrying with it naturally occurring microorganisms to recontaminate the food.
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Steel can can be recycled to protect the environment.
The steel can recycling process
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Food are not thoroughly heated or the containers are not properly canned may result in botulism or spoilage of canned food.
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Examples: All kinds of tinned foods, such as soup, meat, beans
Canned food
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