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A method of preservation for fruit, meat, milk, and other foodstuffs that includes heat sterilization, often addition of preservatives, coloring, and flavor enhancing agents, vitamins, and sealing the finished product in a glass, plastic, or metal container. If properly done, canning can preserve food for many years. The main health risks arise from contamination of home canned foods by pathogens such as the spores of Clostridium botulinum, and rarely from lead or antimony poisoning if unsuitable compounds containing these or other toxic metals are used as sealants.

Subjects: Medicine and Health.

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