Canning methods are techniques used to preserve food by sealing it in airtight containers. The two main types of canning are water bath canning and pressure canning. Water bath canning is ideal for high-acid foods like fruits and pickles, where jars are submerged in boiling water to kill bacteria. On the other hand, pressure canning is necessary for low-acid foods such as vegetables and meats. This method uses a special pressure canner to reach higher temperatures, ensuring that harmful bacteria are destroyed. Both methods help extend the shelf life of food, making it safe and delicious for later use.