Canning

Canning is a method of preserving food by first heating it to a temperature that destroys contaminating microorganisms, and then sealing it in air-tight jars, cans or pouches. Because of the danger of botulism and other pathogens, the only safe method of canning most foods is under conditions of both high heat and pressure, normally at temperatures of 240-250?F (116-121?C). Foods that must be pressure canned include all vegetables, meats, seafood, poultry, and dairy products. The only foods that may be safely canned in a boiling water bath (without high pressure) are highly acidic foods like fruits, pickled vegetables, or other foods to which acid has been added.

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Microorganisms: REDIRECT Microorganism...

Botulism: Botulism (from Latin botulus, "sausage") is a rare but serious paralytic illness caused by a nerve toxin, botulin, that is produced by the bacterium Clostridium botulinum. Botulin is the most potent known toxin, blocking nerve function and leading to respiratory and musculoskeletal paralysis....

Vegetable: Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary grain, fruit, nut, herb, or spice....

Canning related Images and Photos (experimental)

Canning Dock Merseyside Maritime Museum Liverpool Merseyside England UK

Lightship at Canning Dock Next to Albert Dock Liverpool Merseyside England UK