Pressure canning (steam pressure canner, or PC) is a preserving method where low acid food is placed into jars and processed in a pressure canner before pantry storage. Examples include soup, stock, stews/meals, vegetables, meat, poultry and seafood. The high temperature and pressure cooks the food through to the centre (removing bacteria, mould, yeast and enzymes), and creates a very tight vacuum seal to prevent contamination and spoilage. Pressure canning at home (compared to commercial tinned food) will result in food that won't taste "tinny" and will have a fresh smell and taste. Always follow a recommended recipe when pressure canning to ensure it is safe for shelf storage and label then store safely. Foods sealed via pressure canning often keep for 12 months or more in a dark, dry, cool place (like your pantry) and are refrigerated once opened.