Just made myself a canned clam chowder, and really confused on why they’re able to stay good for so long.
I used to manage restaurants and it’s always confused me how my canned clams and clam juice, etc is fine sitting on a shelf for 6 months.
They’re not dehydrated, the can says to not add water. Ahh, please help lol
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There is also lots of home canning done in jars for fruit, vegetables and meat without having any preservatives or chemicals added. Although there are very specific requirements for the various foods involved. For example jars containing meat must be done in a pressure canner so it is hotter than 100 C/212 F and for several hours.
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