Is it mostly a matter of just depriving the contents of oxygen? Why does that work?
In: 33
You usually seal the can and then boil the sealed cans. That kills all the bacteria that happened to be inside with the food. Once it cools, you now have a sterile can with no bacteria inside, and its sealed so no oxygen can get in either. With no bacteria AND no oxygen, pretty much all the food spoiling reactions can’t happen, so it’s stable for a very long time (theoretically until the seal on the can fails).
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