What type of food preservation uses high heat?

Canning is the food preservation method that utilizes high heat to eliminate pathogens and enzymes that can cause spoilage. During the canning process, food is placed in jars or cans, which are then sealed and heated to a temperature that destroys harmful microorganisms. This heat also helps to create a vacuum seal as the jars cool, further preventing the growth of bacteria or other spoilage agents by removing air.

This method is particularly effective because it allows the canned food to be stored at room temperature for extended periods, effectively prolonging its shelf life. High heat ensures that both low-acid and high-acid foods are safely preserved by killing off any potential bacterial threats.

In contrast, freezing preserves food by slowing down the enzyme activity that causes spoilage, drying removes moisture to inhibit microbial growth, and pickling uses acid (usually vinegar) to create an environment unfavorable for bacteria. While all these methods are effective in their own right, only canning employs high heat as a primary mechanism for preservation.