1. Canning
 a method of preserving food by heating it in
airtight containers.
 is a sterilization technique that kills
microorganisms already present on the
fish, prevents further microbial
contamination, and inactivates degradative
enzymes.

3. • Heat destroys organisms that are present in the food
that would eventually spoil it.
• Proper heating also destroys bacteria, molds, yeast
and enzymes that can develop in food even with no
air.
• Airtight sealing prevents such tiny
organisms, molds, and certain kinds of bacteria and
yeast from entering containers and spoiling food.

4. • The seals also prevent the growth of microbes
that require oxygen.
• A chemical reaction, called oxidation, may occur
in food packed if not properly sealed.
• Oxidation causes changes in color and flavor of
food and may also reduce the vitamin content.

5. • refers to several group of fish that
Sardine belong to the herring family.
The name Sardine was given to the
fish because it was first caught in Sardinia, an Italian
Island in the Mediterranean Sea.
• Sardines live in warm ocean waters near the shores of
almost all the continent.
• The upper part of their body is bluish gray and the
lower part is silvery.

6. Equipments for Canning:
• Canning Jars. This should be made of
tempered glass that can withstand high
temperatures.

7. • Canning lids and ring bands. These are
included when you buy new canning jars.
The ring bands may be reused while still in
good condition. The lids must be replaced
once used because the sealing
composition becomes ineffective once it
has been used.

8. • Kettle. This is necessary for sterilizing the
bottles. These should be deep enough to
cover at least top of jars at least 1 inch of
boiling water.

9. • Steam Pressure Canner. The only home
canning device that can apply enough
heat to ensure safety in canned foods
which are susceptible to spoilage if not
properly handled.

10. • Canning Accesories.