like in a store bought bolognaise sauce, how does the meat in it stay safe to eat? the ones where it has the part on the lid that u press to check it hasn’t been unsealed.
i love meat sauces but genuinely just curious about what happens to it that makes it able to be kept in a jar out of the fridge for months and it still being safe to eat?
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What’s crazier is that you can do it at home if you have a pressure canner.
But only if you have a pressure canner – the temperature required to keep meat safe and bacteria free is a lot higher than acidic things (like pickles) or things very high in sugar (jam, jelly, syrup canned fruit). Low-acid canning requires higher temps only achieved with pressure.
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