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Initially, the canning process was slow and labour-intensive, as each large can had to be hand-made, and took up to six hours to cook, making canned food too expensive for ordinary people. The main market for the food at this stage was the British Army and Royal Navy .
Most canning recipes call for using a boiling water method or a pressure canner, depending on the acidity of the food being canned. Pay attention to the directions, and follow them.
Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage.
"The canning process is as simple as cooking at high heat under pressure," says Kat Kavner Woolf, co-founder and CEO of Heyday Canning Co., a canned food brand that features beans simmered in ...
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The tin canning process was conceived by the Frenchman Philippe de Girard, who had British merchant Peter Durand patent the idea in 1810. [5] [6] The canning concept was based on experimental food preservation work in glass containers the year before by the French inventor Nicholas Appert.