Which food preservation method is often used for long-term storage?

Canning is a popular food preservation method used for long-term storage due to its ability to create a sealed environment that prevents the growth of microorganisms. This process involves placing food in jars or cans and heating them to a temperature that destroys harmful bacteria, yeasts, and molds. As the container cools, a vacuum seal forms, which helps keep the food preserved for extended periods, sometimes for years, without refrigeration.

While fermentation, freezing, and drying are also effective preservation techniques, they don't match canning in terms of shelf life under typical storage conditions. Fermentation primarily enhances flavors and can preserve food, but it usually requires specific storage conditions and may not keep as long as canned food. Freezing extends the shelf life of food but requires a constant low temperature to remain effective. Drying removes moisture from food to inhibit microbial growth, but it often alters the texture and may not preserve some foods as long as canning does.