Lisafuller wrote: ↑Mon, 05 Apr 2021 10:52 am
Oh my. They must have been full of chemical preservatives then.
That is a common misperception, especially here in Asia. Some packed items do contain things like BHA/BHT which should be avoided, however, the canning process kills all the bacteria and vacuum seals it so no bacteria can get in and spoil it.
When I was growing up we had a garden with green beans, corn, etc... my mom used to can vegetables using Ball brand jars with special pop top lids in this big pressure cooker. No chemicals or preservatives are used in the process, just heat to kill the bacteria. The best before date is 2 years after canning, provided the seals remain in good condition.
When my grandma died they found a whole bunch of home canned items in her cellar, she went through the Great Depression and was ready for anything!