Canning is a long-term food preservation method that consists in sealing food in steel cans and gently heating the contents to destroy all invading microbes.
This sterilizes the food and makes the packaging completely hermetic to liquid, gas and microbes.
This method preserves the nutritional and organoleptic values of the food for several years.
All types of fruit, vegetables, meat, fish and pre-cooked food are suitable for canning.

The canning process originated in France. Nicolas Appert, a Parisian candy-maker, brewer and baker invented the revolutionary process for preserving food in 1795, which is known in French as appertisation.

Nicolas Appert conceived the idea of putting food in wide-neck glass jars, which he then sealed carefully and plunged into boiling water for a period of time that depended on the type of food. Once the jars were cooled, he put them into storage. When he opened the jars again several months later, he found that the contents were perfectly preserved. The principles of the food canning process were born!

The method is based on two principles:

•  Hermetic seal: air must not be allowed to get into the food.
•  Heat treatment: heating the contents prevents the natural deterioration of the food and preserves its nutritional value.