Heating of cans can be done

• Canning:
-The process of sealing fruits and vegetables or any other foodstuffs hermetically (airtight) in containers and sterilizing them by heat for long storage is known as canning. 
-This method of process is useful for extending shelf life.
-Canning typically involves the heating of low-acid foods at 121°C, intending to eliminate all mesophilic microorganisms, as well as spores of Clostridium botulinum, leaving the product 'commercially sterile.'
-This process destroys pathogenic bacteria, kill or control spoilage organisms present, and have minimal impact on the nutritional and physical qualities of the food
-To accomplish this, the process is applied for some time long enough to achieve a 12 log10 reduction in the number of spores of this pathogen (termed '12D processing').
-This usually entails heating for at least 2 min, depending on the food composition. 
-In 1904, Nicholas Appert of France invented this process and he is called as Father of Canning.
-The process of canning is also known as Appertization.