What is the importance of canning in food preservation?

Answer 1

The advent of canned foods not only created an industry, but it altered the average American diet, helped usher in the consumer age, and saved time. Canning, a process for preserving why-was-the-introduction-of-canning-important(vegetables, fruits, meats, and fish) by heating and sealing it in airtight containers, was developed by French candymaker Nicolas-François Appert (c. 1750-1841) in 1809, though he did not understand why the process worked. Some 50 years later, the pioneering work of French chemist and microbiologist Louis Pasteur (1822-1895) explained that heating is necessary to the canning process since it kills bacteria (microorganisms) that would otherwise spoil the food. Canning was introduced to American consumers in stages. In 1821 the William Underwood Company began a canning operation in Boston, Massachusetts; in the 1840s oyster canning began in Baltimore, Maryland; in 1853 American inventor Gail Borden (1801-1874) developed a way to condense and preserve milk in a can, founding the Borden Company four years later; and in 1858 American inventor John Landis Mason (1832-1902) developed a glass jar and lid suited to home canning.

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Answer 2

It allows you to preserve food when it is most bountiful and least expensive for use when the food would be out of season and more expensive. Additionally, it preserves the freshness and nutrients for a longer shelf life than if refrigerated or frozen.

Answer 3

I like to make fruit preserves, so one reason is that it can be fun.

Another reason is that it is generally cheaper. When I was growing up, there were six kids in our family, so food was a major expense. Daddy used to take us to the Farmers Market in Atlanta to purchase bushels of corn, string beans, butter beans, peaches ... etc ... anything that could be canned. The kids were given the task in shelling, snapping and shucking. Our parents would then "can" these items, and a few months later, they turned up in the form of dessert or a *big* pot of vegetable soup.

Finally, if you ever compare the taste of homemade fruit preserves, you will notice that the flavor is much better. I like Smucker's strawberry preserves, but they cannot compare to the ones we made a few weeks ago.

Answer 4

Hermetically sealed, they protect their contents from contamination as well as prevent undesirable fluctuations in moisture content; the absorption of oxygen, gases, and undesirable odors; and exposure to light. In addition, they allow for high-speed fill

Answer 5

It is important because it can make the food last long and preserved it for how many days

Answer 6

The purpose of canning food is preservation. Once food has been properly canned it can have a shelf life of several years. It all so does not need to be refrigerated once it has been canned.