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Bacon.
The canning process is to preserve the food in the can. Sterilization is the process of killing bacteria that is normally heat resistant.
The canning process requires the cans to be pressure heated. This sterilises the contents.
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mate..get a life..
less chemicals in the process
The process of soft canning is more of a combination of canning and vacuum sealing. The food is preserved in a package that may be left at room temperature until it has been opened. Once you have opened the package, the food must be refrigerated or frozen to avoid bacterial growth.
The process of soft canning is more of a combination of canning and vacuum sealing. The food is preserved in a package that may be left at room temperature until it has been opened. Once you have opened the package, the food must be refrigerated or frozen to avoid bacterial growth.
It starts to deteriorate, but not for a long time.
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No. Canning is actually a process, so you can't 'can' without a process.
The addition of vinegar and the processing times are different for pickling than for canning. Canning cooks the vegetables thoroughly whereas pickling is done from the veggie's raw state.