What type of food preservation involves using high temperatures and is often used to extend shelf life?

Canning is a method of food preservation that utilizes high temperatures to extend the shelf life of food products. This process involves sealing food in airtight containers and then heating them to temperatures that destroy spoilage-causing microorganisms and enzymes. By doing so, canning effectively eliminates bacteria, yeast, and molds, which can lead to food spoilage, while also inactivating enzymes that can alter the food's flavor and texture. The high temperatures achieved during the canning process ensure that the food remains safe for consumption over an extended period, even without refrigeration, making it a popular method for preserving a wide variety of foods.

In contrast, other methods like refrigeration involve lowering temperatures to slow down microbial growth, which is different from the high-temperature approach of canning. Fermentation relies on controlled microbial activity to preserve food and often results in different flavors rather than extending shelf life through heat. Dehydration removes moisture from food, which inhibits microbial growth but does not involve the use of heat in the same way canning does. Thus, canning stands out as the method specifically associated with high temperatures enhancing the preservation of food.