Canning

(a)   is a time-honored method of preserving food, involving the processing and sealing of edibles in airtight containers.

He is known to be the "Father of Canning".

• Nicolas Apert

• Nicholas Apert

• Nicolas Appert

• Nicholas Appert

This scientific Principle of canning eliminates harmful bacteria, yeasts and molds.

• Vacuum Seal

• Heat Processing

• Enzyme Inactivation

• pH Levels

This Scientific principle of canning prevents microorganisms from re-contaminating the food.

• Vacuum seal

• Heat Processing

• Enzyme inactivation

• pH levels

A scientific principle of canning wherein heat deactivates this that cause food to ripen, discolor, or degrade.

• Vacuum seal

• Heat processing

• Enzyme Inactivation

• pH levels

This affects the heat processing time required.

• Vacuum seal

• Heat Processing

• Enzyme inactivation

• pH levels

These are spores in low-acid foods which can be killed with right temperature.

(a)  

This method of canning is essential for low acid foods.

• Water Bath Canning

• Pressure Canning

A deadly toxin: even a small amount can cause paralysis and death.

(a)  

Never taste or use food from jars with (a)   , leaks, or off odors, or when in doubt, throw it out immediately.