Canning Fruit

Canning or bottling is the process by which food is treated at high temperatures and hermetically sealed to preserve it. In Britain “canning” refers to the commercial process of sealing foods in a metal can, and “bottling” is the term for the domestic activity of sealing fruit in glass jars. In the United States “canning” covers both processes. For high acid food, such as fruit and tomatoes, that are relatively hostile to bacteria, the boiling water method is used. Raw or cooked food is packed into jars which are heated in boiling water until the contents reach 212°F/100°C.