| Display title | Engineering:Canning |
| Default sort key | Canning |
| Page length (in bytes) | 35,601 |
| Namespace ID | 3034 |
| Namespace | Engineering |
| Page ID | 557877 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Page image |  |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>ScienceGen |
| Date of page creation | 13:56, 4 February 2024 |
| Latest editor | imported>ScienceGen |
| Date of latest edit | 13:56, 4 February 2024 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. A freeze-dried... |
