Primary Differences between Vacuum Sealing and Canning

Before the advent of food preservation techniques, the rate of wastage was higher. Technically advanced methods have made it possible to extend the shelf-life of perishable food products. Basic principle that these methods follow is to prevent the growth of fungi and bacteria on food. Vacuum sealing and canning are 2 most popular food preservation methods. There are some basic differences between the two methods which are as follows:
Types of food preservation methods

1. Canning: The process of canning involves food sealing by heat and pressure treatments for destroying the microorganisms at first. For this, the food is heated at a certain temperature and sealed in airtight cans. Since, in canning procedure, the microorganisms are destroyed, there is no necessity to store the canned food inside a refrigerator.  
   
2. Vacuum sealing: Rather than destroying the microbes, vacuum sealing sucks out the air inside the food container for enhancing its shelf-life. Please remember that herein the case of vacuum sealing the food is not yet sterilized and so has the tendency of fungal growth over a long time. Hence, you must refrigerate the vacuum sealed food.
   

The process of vacuum sealing had been in use since a long time by processing units and manufacturing industries. However, this process of food preservation is now gaining popularity, also among the householders. Easily available vacuum packaging bags wholesale are proving to be cost-effective to store the foods for longer periods. One can also use vacuum sealers in home to better preserve food items.
Difference between the pros and cons of vacuum sealing and canning
Vacuum sealing

1. Through the usage of vacuum sealing, you can quickly and easily store your cooked food and use it later.
   
2. When you consider preserving the meat products for longer period, trust upon vacuum sealing.
   
3. Vacuum sealing is ideal for the small batches.
   
4. Vacuum sealing is equally popular among the householders and the manufacturing industries.
   

Canning

1. Compared to vacuum sealing, the process of canning is not simple enough to be regularly used by the householders. It is a complex process.
   
2. Industry experts do not recommend the canning process in order to preserve the meat products. This method does not provide an extended shelf-life to such food products and often over time, the smell and taste of the food items deteriorate.
   
3. Canning works wonderfully but only with the large batches.
   
4. Canning is more popular among the manufacturing units rather than among the householders for the complexities involved in the entire process. ​