Canning usually includes 6 stages.

Preparation. The foods are sorted, washed under a strong stream of water, cleaned, and cut if needed.
Blanching. Almost all vegetables and some fruit are soaked in hot water and treated with steam. It helps soften the food and makes it easier to fit into the cans. Also, blanching inactivates the ferments that might cause unwanted changes before canning.
Filling the container. The containers are filled with the food and, if needed, with liquid — syrup, sauce, or brine. It helps fill as much space and improve the taste qualities of the product.
Sealing. Usually, bottles, jars, and other containers are sealed in a vacuum to make sure there’s no air inside.
Heat treatment. After sealing, the container is sterilized: heated to a high temperature that is maintained for a certain time to destroy bacteria, yeast, and mold that might be in the food. The heating is done in cookers and high-pressure kettles at 240° F.
Labeling. After sterilization, the containers are cooled in cold water or air, labeled and sent to storage.

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