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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Met a couple who were cleaning a shed after their grandma passed away. They apparently found there a can from UNRRA post-WW2 relief effort. They opened it out of curiosity and the food looked edible, ~50 years after production. They obviously did not try to taste it…
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