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
In: 11
As an addendum to what others have said, the sterile environment in canned foods is extremely fragile. If there’s the slightest bit of damage on a can, toss it out, or you might end up getting a mouthful of botulinum toxin.
Latest Answers