Canners

You will find information on canners under this Yellow™ heading. Canning is a method of preserving food in which the food is processed and sealed in an airtight container. The process was first developed as a French military discovery. The packaging prevents micro-organisms from entering and proliferating inside. Previously, the material used for making containers for preserving food was glass. The container used now is usually of aluminium or tin. A canner is a person who specialises in the canning of various items.  Canners might work with different types of items such as meats, fruits, vegetables, etc.

Can tops are generally sealed from light and air and require the use of a can opener to open up. To prevent the food from being spoiled before and during containment, quite a number of methods are used: pasteurization, boiling, other means of high temperature applied over a period of time, refrigeration, outright freezing, drying, vacuum treatment, antimicrobial agents that are natural to the indigenous recipe of the foodstuff being preserved, or otherwise are applied to the contents of the can, a sufficient dose of ionizing radiation, submersion in a strongly saline, acid, base, osmotically extreme (e.g. very sugary) or otherwise microbial challenging environments. Newer types of cans use a pulling tab, as opposed to the use of a can opener which allows for much easier opening.

Canning allows certain foods to be preserved for use at a later date. Cans lock out all air and light by the use of various pressurisation techniques so the food does not require refrigeration while still in the can. Canning is very popular in vegetables, fruits, and certain types of meat or fish. Search with Yellow™ to find canners in Australia.

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