Is it mostly a matter of just depriving the contents of oxygen? Why does that work?
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It is a way to store the food in a sterilized container. Depending on the food you can add a preservative (salt, acid, even sugar in high concentrations). The food itself is often heated to sterilize, and the jars themselves are sterilized by heating as well. Sometimes this is done at the same time: the filled jar is heated.
This kills the micro organisms that want to eat the food and make it „go bad“ for us. Since the container is airtight, no new micro organisms can get in. There is also very little oxygen in the jars. In industrial packaging, they often replace the air with pure nitrogen for the same reason.
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