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Canning is a method of preserving
food by first heating it to a temperature that destroys
contaminating micro-organisms, and then sealing it in air-tight jars
or cans. Because of the danger of botulism, the only safe method of
canning most foods is under conditions of both high heat and
pressure, normally at temperatures of 240-250°F (116-121°C). Foods
that must be pressure canned include all vegetables, meats, seafood,
poultry, and dairy products.
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Related
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Dry Fruit, Dry Fruit and Nut, Fruit Suppliers, Dried and Preserved Fruits, Dry Fruit Export |
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Edible Oil, Cooking Edible Oil, Edible Oil Refinery, Cooking Edible Oil |
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Canned Food, Canned Food Storage, Canned Food Manufacturer, Cooking Canned Food |
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Dairy Product, Dairy product Manufacturing, Milk and Dairy product, Dairy product Supplier |
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