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
The environment the food is in is sterile, airless and airtight. Therefore, there aren’t any decomposers to make the food spoil, and there isn’t any oxygen to degrade the food. Before sealing, the food is usually passed through UV or heat, and preservatives are usually added. Sometimes the food is submerged in a liquid such as oil, water and sauce in order for the food to not be in contact with air and oxygen.
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