canning preserves food by sterilising the food then sealing the can so there are no bacteria to grow
the vacuum environment in each can is the answer for it
The purpose of canning food, whether commercially or at home, is to preserve the food for later use.
Water doesn't necessarily preserve food. However, the canning process can preserve food. The boiling process can prevent any transfer of bacteria, fungus or microbes.
The canning process is to preserve the food in the can. Sterilization is the process of killing bacteria that is normally heat resistant.
Freezing is one way to preserve food products. Other ways to preserve food includes drying, canning, smoking, and vacuum sealing.
You can smoke or dry food to store it.
Walter W. Chenoweth has written: 'Home canning' -- subject(s): Canning and preserving 'How to preserve food' -- subject(s): Food, Preservation
In 1960 people preserved food by freezing it. Food was also preserved by home canning or pickling methods and storage.
The best type of food preservation is by drying. The shelf life of the food is increased by several months, or even by several years, by dehydration. The other way to preserve food is by canning, which is a hydrated way to preserve. If the process is done completely sanitary, then the food will preserve indefinitely.
yes you can or you can pickle it . canning anything will help it to not spoil.... because the air has toxins in it that makes your food rot and when your cabbage isn't getting at the air it doesn't spoil.
by smoking the meats canning fruits and vegies also salting meat to make jerky
Maybe up to a year if you keep it in the correct place remember cool and dry! Hope it help!
Canning is an important and safe method for preserving food if used properly. The canning process involves placing foods in jars or similar containers and heating them to a temperature that kills microorganisms that cause food to go of. During this heating process air is forced out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating microorganisms.