If your cans are strong enough, you can even heat your food after you’ve canned it—this technique is called “pressure canning”—which allows the food inside to reach temperatures even higher than its usual boiling point. Botulism spores—which are basically everywhere worldwide but activate only in oxygen-poor environments like inside canned food—are killed by the higher temperatures of pressure canning: 3 minutes at 121°C usually does the trick. Pressure canning is the safest way to store food that isn’t already pickled, but when it goes poorly can result in explosive food, so be careful with
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