The idea of the canning process is to kill the bacteria in the food after the container is sealed. What difference would it make if you made up the batch and canned it right away or if you ate some first and then went thru the same bacteria killing process...
When you can you cook most of it out and depend on the anaerobic environment to prevent what little is left from multiplying.
the inside of most people's mouths is pretty nasty. there are all kinds of things growing in there. many things that can make people sick, like cold viruses, can not live in dirt for long. same for digestive enzymes.
bad things do not tend to be in the things you can. living plants fight off infectious materials just like humans do. that is why you can wash the outside of beans or fruit and eat them.
say someone with a cold is trying to spear one last tasty tid bit and fails a couple times to get one because they slip off the fork. now the contamination from the tip of the fork is buried inside those pieces. these are things that canning does not normally have to deal with. it is harder for heat of the canning to get at them and kill them.
sure... it is a numbers game. most of the time you will win. I would not risk setting up a cold virus to mutate in a can for a few years. nothing good could come of that.
Heat breaks down the food. Nutrition is lost in the process. Even if all bacteria were killed, the fact that the food has been heated, slowly cooled then heated again means that a lot of the nutritional value of the food has already been lost.
Nutrition killers... heat, oxygen, water. The shelf life of the reheated canned food would be too short to warrant the effort. Fresh foods exposed to heat for as short a period as possible to kill bacteria then canned. It's the only way to do it.
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