process by which a food product is enclosed in a sterilized container totally impervious to microbes and heated until all microorganisms inside the container are killed. Food products may be "canned" in cans, jars, or some plastic pouches.
The process of sealing foodstuffs into cans under heat, a process that became commercially viable in the early 18th century. Both chemical and microbial contamination can cause cans to bloat or pressurize; such cans should be discarded (see botulism).
A dished distortion in a flat or nearly flat sheet metal surface, sometimes referred to as oil canning. (2) Enclosing a highly reactive metal within a relatively inert material for the purpose of hot working without undue oxidation of the active metal.