Canning is a method used to preserve foods for long periods of time by packing them in airtight containers.
Canning was first developed in the late 18th century as a way to provide a stable food source for soldiers and sailors at war.
The canning process can vary slightly from one product to another, but there are three main steps. These include:
Processing: Food is peeled, sliced, chopped, pitted, boned, shelled or cooked.
Sealing: The processed food is sealed in cans.
Heating: Cans are heated to kill harmful bacteria and prevent spoiling.
This allows food to be shelf-stable and safe to eat for 1 to 5 years or longer.
Common canned foods include fruits, vegetables, beans, soups, meats and seafood.