Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
How does meat in jarred pasta sauce that you buy at the grocery store stay safe at room temperature and for long periods of time? Does the tomato sauce that it's in keep bacteria away from the meat, or does cooked meat naturally last a long time in jarred pasta sauce?
How does meat in jarred pasta sauce that you buy at the grocery store stay safe at room temperature and for long periods of time? Does the tomato sauce that it's in keep bacteria away from the meat, or does cooked meat naturally last a long time in jarred pasta sauce?
Because it's been canned, heated to a specific temperature for a specific amount of time to ensure that unwanted microorganisms are killed. Same with canned soup, ravioli, chicken, Spam, whatever.
Yes, the heat of the canning process kills any bacteria.
The airtight seal prevents any further bacteria from entering.
Anything that's been canned (jarred) and is sealed in an airtight container will stay bacteria-free permanently. It doesn't matter if the contents are meat, vegetables, dairy, etc.
If you open the lid, or break the seal or damage the container in some other way, you will re-introduce bacteria and the product will spoil.
I'm guessing you don't live in the south and have a grandmother who spends her time canning. You'd probably freak out to see homemade chicken soup in a canning jar sitting in granny's pantry.
I'm guessing you don't live in the south and have a grandmother who spends her time canning. You'd probably freak out to see homemade chicken soup in a canning jar sitting in granny's pantry.
My mother (and I) only did water bath canning--fruit, tomatoes, pickles--but it's the same sort of thing.
Hmmm...doesn't salt and brine or vinegar do the same thing? Can't you keep things packed in vinegar, salt, or brine for a very long time without having to worry about spoilage?
OP, you would have probably been surprised to see my mother's pantry; she canned everything, even venison. We never worried about it spoiling. It was just good practice for the winter. In summer and spring, we planted our gardens, and in fall we harvested the produce. If friends went hunting and gave us meat, we would cook it and jar it for future meals like we did the vegetables. Pressure cooking and air-tight sealing helps keep out bacteria. As long as you hear a good "snap" when you open the jar, the food is safe to eat. After it's open, though, it's best to put it in a very cold place so that it doesn't spoil. In the winter, you can leave food out without worries, but if you open a can in the summer or spring, you should probably eat it in a few days to keep from getting sick.
Hmmm...doesn't salt and brine or vinegar do the same thing? Can't you keep things packed in vinegar, salt, or brine for a very long time without having to worry about spoilage?
Absolutely.
For example, for many centuries, raw cod fish was packed in salt and could be held for years. You just have to make sure that the salt is sufficient to be adsorbed into the fish.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
