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Is it the lack of oxygen or is it the sealed-sterilization process that canned goods go through that make them safe?
I assumed it was the high heat and air tightness that made them safe, not the lack of air inside.
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They raise the heat to well above the boiling point of water to sterilize not the presence of air.
BUT, occasionally there's one that gets by, so... if you see a can that's bulged DO NOT eat it.
And if it was botchulism... trust me you'd know it within 30min.