This document discusses principles and methods of food preservation, specifically canning. It outlines the basic canning process which involves selecting and preparing foods, blanching, filling containers, exhausting air, sealing, heat processing, and cooling before storage. Canning uses heat treatment in hermetically sealed containers to kill spoilage microorganisms and allow foods to be stored long-term without refrigeration. Specific steps in canning mango products are also described, including pulping mangoes to make canned mango puree or slicing mangoes to make canned mango slices. Both processes involve washing, peeling, filling cans, exhausting air, sealing, heat processing, and cooling the canned products before storage.