I’m sitting here eating salsa that I bought over a year ago, what exactly keeps it from going bad?
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The canning process kills bacteria with heat (the jars are “cooked” in hot water) and then vacuum seals the food so there’s no oxygen to give life to any remaining bacteria to live on.
The little pop when you open a jar for the first time is you breaking the vacuum seal and letting fresh air in for the first time since the food was put in there.
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