Which type of food preservation involves the use of high temperature to kill bacteria?

Canning is a food preservation method that involves heating food to a high temperature to destroy microorganisms, including bacteria, yeasts, and molds, which can cause spoilage. This process not only ensures the safety of the food by eliminating pathogens but also creates a sealed environment that prevents new contaminants from entering after the food is processed.

During canning, food is placed in airtight containers and heated to specific temperatures, depending on the type of food and the method of canning used (waterbath or pressure canning). This heating process also helps to preserve the color, flavor, and nutritional value of the food.

The other methods of food preservation do not utilize high temperatures in the same way. Freezing slows down the activity of bacteria but does not kill them; drying removes moisture to inhibit microbial growth; and salting creates a high-salt environment that can prevent microbial activity but does not directly kill bacteria through heat. Thus, the unique characteristic of canning is its reliance on that high-temperature treatment to ensure food safety and preservation.