Canning | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-10

This is an audio version of the Wikipedia Article:
Canning


00:00:44 1 History and development of canning
00:00:54 1.1 French origins
00:02:18 1.2 In the United Kingdom
00:03:55 1.3 In Europe
00:04:51 1.4 In the United States
00:06:15 1.5 World War I
00:07:33 2 Methods
00:09:47 2.1 Double seams
00:11:42 2.1.1 Seaming
00:12:12 2.1.2 First operation
00:12:52 2.1.3 Second operation
00:14:00 2.1.4 Seamer setup and quality assurance
00:16:01 3 Nutritional value
00:16:54 4 Potential hazards
00:17:28 4.1 Migration of can components
00:18:12 4.2 Salt content
00:18:55 4.3 Botulism
00:20:13 5 Canning and economic recession
00:21:00 6 In popular culture
00:21:18 7 Notable canned foods



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SUMMARY
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Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the Bertrand, a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat.