Canning, method of preserving food from spoilage by storing it in containers that are hermetically sealed and then sterilised by heat. The process was invented after prolonged research by Nicolas Appert of France in 1809, in response to a call by his government for a means of preserving food for army and navy use. Canning is an important, safe method of food preservation if practiced properly. Canning also inactivates enzymes that could cause the food to spoil. Air is driven from the jar during heating, and as it cools, a vacuum seal is formed. How does canning affect nutrient levels? Canned foods are often thought to be less nutritious than fresh or frozen foods, but research shows that this is not always true. In fact, canning preserves most of a food’s nutrients. Protein, carbs and fat are unaffected by the process. Canning your own foods allows you to put exactly what you want in the can. Home canned fruits and vegetables are free of preservatives, colourings and added flavorings.

Affrin Sulthana B

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