Canning is the method of preserving food by keeping them in air-tight containers to prevent spoilage. The common methods used in canning are the open-kettle and the hot or cold pack methods.
In the open-kettle method, the food is cooked directly in an open vessel as a means of killing the bacteria and then packed boiling hot in sterilized glass jars. It is then sealed completely. Fruits, tomatoes and pickles may be preserved through this method.
The cold-pack method is done by packing products in containers and covering them with syrup or other liquid. The containers are then partially sealed, sterilized then sealed completely.
In the hot-pack method, the raw material is precooked and packed immediately in a water bath or pressure cooker.
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