Foods can be preserved for extended periods of time by canning them and sealing them in airtight jars. The late 18th century saw the development of canning as a means of giving sailors and soldiers a reliable supply of food during times of conflict. Each product will require a somewhat different canning procedure, but there are three basic phases.  

• Processing food can be cooked, sliced, chopped, pitted, or shelled.  

• Sealing (Closing). Cans are used to seal the processed food. 

• Heating up. To eradicate dangerous microorganisms and stop spoiling, cans are heated. This makes food safe to eat for up to three years on the shelf. Fruits, vegetables, beans, soups, meats, and seafood are among the common foods that are canned. 

The food is heated to a safe temperature during the canning process, which also creates a vacuum and keeps bacteria out of the food. 

The food is heated to a safe temperature during the canning process, which also creates a vacuum and kill the bacteria which may be present in the process. This produces an environment that makes it very unlikely for dangerous bacteria to proliferate unless the cans get damaged.