Canning - Canning companies

Canning is a method of preserving food by first heating it to a temperature that destroys contaminating microorganisms, and then sealing it in air-tight jars, cans or pouches. Because of the danger of botulism and other pathogens, the only safe method of canning most foods is under conditions of both high heat and pressure, normally at temperatures of 240-250°F (116-121°C). Foods that must be pressure canned include all vegetables, meats, seafood, poultry, and dairy products. The only foods that may be safely canned in a boiling wat ...

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• Canning - Canning companies
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During the early Revolutionary Wars, the notable French newspaper Monde, prompted by the government, offered a hefty cash award of 12,000 Francs to any inventor who could come up with a cheap and effective method of preserving large amounts of food. The massive armies of the period required regular supplies of quality food, and so preservation became a necessity. In 1809, the French confectioner Nicolas François Appert developed a method of vacuum-sealing food inside glass jars. However, glass containers were unsuitable for transport ...

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Canning, Canning - History, Canning - Canning companies, Canning - Canning organizations

Read more here: » Canning: Encyclopedia II - Canning - History