Canning

Canning preserves food by sealing it in airtight containers and heating it to destroy microorganisms and prevent spoilage.

Thermal processing: The use of heat to reduce microorganisms or enzymes in food and other materials. Canning relies on controlled heating to make food shelf-stable.
pH: A logarithmic measure of the acidity or alkalinity of an aqueous solution. The pH of food helps determine whether boiling-water processing can control botulinal growth.
Nicolas Appert: A French confectioner who developed food preservation by heating food in sealed containers. His experiments established the practical method that became known as canning.
Low-acid food: Food with a pH above 4.6, including most vegetables, meats, and seafood. Low-acid foods require pressure canning to control heat-resistant botulinal spores.
Food safety: The handling and preparation of food to prevent illness and injury. Safe canning depends on validated processing, sound seals, and proper storage.
Commercial sterility: A condition in which food contains no microorganisms capable of growing under normal, unrefrigerated storage conditions. Canned foods need commercial sterility, not the absolute absence of every living cell.
Water activity: A measure of the water available in a material to support chemical reactions and microbial growth. Microbes need available water, so this property affects spoilage and preservation.
Peter Durand: An English merchant who patented the use of tin-coated iron cans for preserving food in 1810. His patent introduced metal containers that could withstand processing and transport.
High-acid food: Food with a pH of 4.6 or lower, including many fruits and pickled products. Its acidity permits tested boiling-water processes to prevent botulinal growth.
Food preservation: Methods that slow spoilage and extend the safe storage life of food. Canning is one of several preservation methods that transformed food storage.

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