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Old 03-02-2005, 06:15 PM   #11 (permalink)
Seaver
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Location: Fort Worth, TX
Quote:
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.
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.
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