What process involves the preservation of food by heating and sealing it in containers?

The process of preservation that involves heating food and sealing it in containers is known as appertization. This method was developed by Nicolas Appert in the early 19th century and is fundamental to canning. During appertization, food is heated to a specific temperature for a defined period of time, killing or inactivating spoilage organisms and pathogens. This heating also helps to create a vacuum seal when the containers cool, preventing the re-entry of microorganisms and extending the shelf life of the food.

Appertization differs from pasteurization, which typically involves heating a liquid (such as milk or juice) to kill bacteria but does not necessarily involve sealing it in containers for long-term preservation. Fermentation is a natural preservation technique that relies on microbes to transform food and create acidity, while refrigeration uses low temperatures to slow down spoilage without killing pathogens. Appertization is unique in its combination of heat treatment and airtight sealing, allowing for extended storage at ambient temperatures.