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CANNING OR BOTTLING BY: Elena and Erick AND OUR FABULOUS TEACHER…

MISS YANINA!!!


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.


Translation: thank’s

Elena and erick canning  
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