Posted by SooYoung on Monday, January 3, 2011 at 6:58pm.
Isn't the canning process done at high temperatures, so that bacteria and spores cant survive, then sealed with no air? How would bacteria get in and grow?
w8 wht?
can u explain that clearer?
Study this site.
http://en.wikipedia.org/wiki/Food_preservation
but my teacher told me tht wiki isnt reliable
Read it anyway -- and check out the linked articles at the bottom of the wiki webpage.
kk thank you
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