Canning causes less thermal damage when compared to aseptic packaging.

Aseptic packaging is a process that prevents microorganisms from entering a package during and after packaging. It involves sterilizing a package, filling it with a sterile food product, and sealing it in a hygienic environment.  Aseptic packaging is a type of thermal sterilization that produces shelf-stable products that don't require refrigeration. It's highly recommended for preserving fruit and vegetable slices, tomato paste, and fruit juices.  Aseptic packaging uses a flash-heating process to achieve sterility. This process uses temperatures between 195 and 295 °F (91 to 146 °C). It... Show more

Aseptic packaging is a process that prevents microorganisms from entering a package during and after packaging. It involves sterilizing a package, filling it with a sterile food product, and sealing it in a hygienic environment. 

Aseptic packaging is a type of thermal sterilization that produces shelf-stable products that don't require refrigeration. It's highly recommended for preserving fruit and vegetable slices, tomato paste, and fruit juices. 
Aseptic packaging uses a flash-heating process to achieve sterility. This process uses temperatures between 195 and 295 °F (91 to 146 °C). It retains more nutrients and uses less energy than conventional sterilization techniques. 
The most popular sterilant for aseptic packaging is H2O2, which is applied to the package surface by either dipping or spraying. 
Aseptic packaging can keep items safe and fresh for up to 12 months without refrigeration or preservatives.

Show less