What is boiling of food preservation?

Boiling is a food preservation technique that involves heating food to its boiling point, typically around 100°C (212°F), to kill or inactivate harmful microorganisms, enzymes, and pathogens. This method helps extend the shelf life of food by reducing spoilage and preventing foodborne illnesses. While boiling can preserve food, it may also alter the texture and flavor, so it is often combined with other preservation methods, such as canning or freezing, for enhanced effectiveness.