Canned fish

The canned food, is a method of conserving food which consists in putting them in bowls which we make waterproof to the air and which we warm, then destroying the catagious micro-organism.

Because of the risk of botulism, the only safe way to bottle most of the food is to put them to a high temperature (generally of 110 in 120 °C) during the time necessary for the destruction or the inactivity of any micro-organism contained in the food to be kept.