The Canning Process for Food Preservation
Canning is a process of preserving foods which are placed in mason jars or cans and heated up to a high temperature to destroys enzymes and microorganisms. High acidic foods like fruits and pickles can be safely canned with the boiling water bath method in a pressure cooker. All low acidic foods like red meat, fish, poultry, and vegetables must be placed in a pressure canner to avoid botulism poisoning. Here’s how the home canning process for food preservation works. See also the Kitchen Cheat Sheet and Baking Ingredient Substitution Table.
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