Pressure canning is a method of preserving food by sealing it in jars and heating them under high pressure. This process raises the temperature above the boiling point of water, effectively killing bacteria, molds, and yeasts that can spoil food. It is especially important for low-acid foods, such as vegetables and meats, which require higher temperatures to ensure safety. During pressure canning, jars are placed in a pressure canner, a specialized pot that can withstand high pressure. The canner is heated, creating steam that builds pressure inside. Once the desired pressure is reached, the food is processed for a specific time, allowing it to be safely stored for long periods without refrigeration.