Canning

Canning is the method of food preservation in which food is processed and sealed in an airtight container jars like Mason jars, as well as steel and tin cans. Canning helps a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. a freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state.

In 1974, samples of canned food from the wreck of the Bertrand, a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell, and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat.

Nutritional value

Canning is a way of processing food to come on its shelf life. The abstraction is to name food usable and edible long after the processing time. A 1997 analyse found that canned fruits and vegetables are as rich with dietary fiber and vitamins as the same corresponding fresh or frozen foods, and in some cases the canned products are richer than their fresh or frozen counterparts. The heating process during canning appears to score dietary fiber more soluble, and therefore more readily fermented in the colon into gases and physiologically active byproducts. Canned tomatoes have a higher available lycopene content. Consequently, canned meat and vegetables are often among the list of food items that are stocked during emergencies.