Like how can you eat meat and fish years after production?
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With canned goods, be aware of the difference between an expiration date and a best by date.
Many canned goods have a best by date, not an expiration date.
With canned goods, be aware of the difference between an expiration date and a best by date.
Many canned goods have a best by date, not an expiration date.
Canned goods last a long time because the canning process kills bacteria and other microorganisms that cause food to spoil. This means that the food inside can stay good for a really long time, even up to several years. It’s safe to eat because it’s sealed and protected from contamination. Just be sure to check the expiration date and don’t eat it if the can is damaged or swollen.
Canned goods last a long time because the canning process kills bacteria and other microorganisms that cause food to spoil. This means that the food inside can stay good for a really long time, even up to several years. It’s safe to eat because it’s sealed and protected from contamination. Just be sure to check the expiration date and don’t eat it if the can is damaged or swollen.
Easily 50 years. The thing is, to go off, it needs oxygen, and canning generally removes it (or at least doesn’t start with much in there), so the bacteria doesn’t survive long enough to reproduce and therefore the food doesn’t go rotten.
Easily 50 years. The thing is, to go off, it needs oxygen, and canning generally removes it (or at least doesn’t start with much in there), so the bacteria doesn’t survive long enough to reproduce and therefore the food doesn’t go rotten.
Because as long as the can itself is in tact, in theory anything inside it is also sterile. The product is packaged, then heat treated much the same way your grandma might’ve canned her garden vegetables at home. The superheated canning process kills off bacteria, fungi and spores inside the can, leaving a sterile environment so long as the can doesn’t get opened to air. You could accomplish the same thing at home with some meat and a pressure cooker.
Because as long as the can itself is in tact, in theory anything inside it is also sterile. The product is packaged, then heat treated much the same way your grandma might’ve canned her garden vegetables at home. The superheated canning process kills off bacteria, fungi and spores inside the can, leaving a sterile environment so long as the can doesn’t get opened to air. You could accomplish the same thing at home with some meat and a pressure cooker.
They kill the stuff that would eat the food, then they seal it so oxygen can’t react and degrade it.
They kill the stuff that would eat the food, then they seal it so oxygen can’t react and degrade it.
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