A preservation method that seals food in airtight containers and heat-processes it to destroy micro-organisms, with low-acid foods requiring strict control of…
A preservation method that seals food in an airtight container and heat-processes it to destroy micro-organisms, producing shelf-stable food when done correctly.
It forms heat-resistant spores that can grow and produce a deadly toxin in the low-oxygen environment of a sealed container, so the heat process must be enough to control it.
High-acid foods can be processed at lower temperatures because acid controls the bacterium, while low-acid foods must reach higher temperatures, typically needing pressure processing.
Low-acid canning is highly technical and generally beyond simple equipment, so it needs validated processes. Producing it without expert validation is a serious botulism risk.
No. Bulging, leaking or badly damaged cans can indicate spoilage or gas from bacterial growth and should never be used or sold.