Pre-canning treatment of fruits and vegetables with boiling water for a short time is called

Pre-canning treatment of fruits and vegetables with boiling water for a short time is called Blanching.
Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process. It increases the shelf life of the fruits and vegetables.