Question

Why is vacuum created in the can during canning of food items?​

Answer 1

Answer:

by using some machines which suck the air in it

Answer 2

Answer:

Canning also inactivates enzymes that could cause the food to spoil. Air is driven from the jar during heating, and as it cools, a vacuum seal is formed. The vacuum seal prevents air from getting back into the product bringing with it microorganisms to recontaminate the food.

To safely home can foods and prevent food-borne illness, research-based canning methods must be followed. Botulism is the most commonly associated food-borne illness with home canned foods. The Centers for Disease Control and Prevention reported that there were 210 outbreaks of botulism from 1996 to 2014, of which 145 were linked to home-canned foods. Food-borne illnesses related to the consumption of home canned foods are often linked to the person canning the foods not following research-based canning instructions, not using pressure canners for low-acid foods, and ignoring signs of spoilage or lack of knowledge about botulism in home canned foods.

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