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A preservation method in which food is sealed in an airtight can or jar and then heated to destroy microbes, so it stays safe for a long time.
Canned mango pulp and canned peas sold in Indian supermarkets rely on this method to stay edible for months without a fridge.
A heat process severe enough to destroy all microorganisms including spores, typically above 100 °C under pressure.
The condition in which no microorganisms capable of growing under normal storage conditions remain, though highly heat-resistant spores may survive.
The commercial sterility standard for low-acid canned food: a heat process delivering twelve decimal reductions of Clostridium botulinum spores.
