Canning | Food Prosessing | Canning - how to canning, for canning, canning jars, canning food - is a method of preserving food by first sealing it in air-tight jars, cans or pouches, and then heating it to a temperature that destroys contaminating microorganisms that can either be of health or spoilage concern because of the danger posed by several spore-forming thermo-resistant microorganisms, such as Clostridium botulinum.Spores of C.Botulinum(in a concentration of 104/ml)can resist boiling at 100°C(212°F)for more than 300 minutes; however, as temperature increases the times decrease exponentially, so at 121°C(250°F)for the same concentration just 2.8minutes are required.
