CANNING OR BOTTLING BY: Elena and Erick AND OUR FABULOUS TEACHER…
AN INTERESTING FACT: Canning or bottling started with Nicolas Appert in early 19th-century in France.
This process requires canning equipment and the ability to use a heat source.
Foods preserved by this method are sealed in a closed container, such as a can, glass jar or bottle.
Such foodscan be stored for up to 1 year.
The cost of canning or bottling can be expensive after purchasing the equipment and the use of heating fuel and it is a fiddly process to requiring sterilization and knowlege of temperatures involved.
Canning cannot be done in an oven but must be done in a water or steam bath.
There is a risk of severe food poisoning if this process is not folowed properly, especially in the case of low acid foods such as vegetables and meat.