Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Microbes are destroyed through the sterilization of the container before it is filled with the product. The filled container is then brought to a high temperature through the application of steam, dry heat, or boiling hot water. This process seals the container against air and humidity, rendering it safe for long-term storage. This method is primarily used in canning fruits and vegetables.