canning
Sign in to savethumb|Industrial canning machines used for mass-producing canned salmon in 1917 Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state.
Article
24 sectionsContents
- History and development
- French origins
- In the United Kingdom
- In Europe
- In the United States
- World War I
- Methods
- Microbial control
- Sealing: double seams
- Seaming
- First operation
- Second operation
- Seamer setup and quality assurance
- Nutritional value
- Potential hazards
- Migration of can components
- Salt content
- Botulism
- Canning and economic recession
- See also
- Notes
- References
- Further reading
- External links
thumb|Industrial canning machines used for mass-producing canned salmon in 1917 Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state.
In 1974, samples of canned food from the wreck of the Bertrand, a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell, and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat.