A0BYP Canning / jarring

Process of packing food into rigid container like cans or jars. Depending on the pH, products are then usually pasteurised or sterilised in the closed package, to ensure longer shelf-life (preserves). Alternatively, the products are preserved by salting or other non-thermal preserving methods before canning (semi-preserves). While preserves are stable for long time at room temperature, semi-preserves are usually stored in the cold chain and have a shorter shelf life.