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The only additional step — though not mandatory — is a cold water bath to help rapidly lower the eggs’ temperature and encourage the shells to separate from the cooked egg.

The team's information engine consists of a tiny bead in a water bath that is held in place with an optical trap.

The researchers placed four flasks in a 63 degrees F water bath and the other four flasks in a 70 F water bath.

A crucial detail: Certain foods, including meat, dairy, grains and certain types of vegetables, should not be canned with a water bath.

There are two main canning methods: pressure canning, which requires specialized equipment, and water bath canning, which can be done with a standard stockpot and a Mason jar.