Lack of quality control in the canning process may allow ingress of water or micro-organisms.

The canning process actually removes some of the sugars that cause digestive gas.

In any case, the canning process, to say nothing of bacteriology, was in its infancy.

Nicolas Appert's development in 1810 of the canning process was a decisive event.

The canning process typically takes four days, and the plant has the benefits of modern technology and even a laboratory for research and quality control.

Canned food isn't laden with chemicals and preservatives because all the bacteria are killed during the canning process.

Pink disease is characterized by the fruit developing a brownish to black discoloration when heated during the canning process.

It utilises the canning process to produce a ready made drink.

The canning process produces a product with a generally homogeneous texture and flavor.

Investigations revealed that the cooling water used in the canning process at the plant was not being consistently chlorinated.