| The science of long lasting food is well known. Boiling kills most bacteria. Acid kills the leftover Botulism spores (one of the few diseases that survive boiling). Seal while hot and the food can stay good for a year or longer. Tomatoes already are near the acid point that kills botulism. Just gotta lower pH a little more with either lemons or vinegar. And bam, success. A professional would need to measure the pH to be sure as acidity levels differ. But we've been canning tomatoes for nearly two centuries now, the science is well tested and well figured out. > Nothing they make that much of that lasts for so long can possibly be so. Refrigeration was invented long after preserved foods. You couldn't match a Roman Legion 500 miles without preservatives. Salt, olive oil and wheat. It must have sucked to be a Roman Legion but less so than other troops. It's why 1lb of salt was worth 1lb of gold back then. The secrets of long lasting food (fermentation, salt, and other methods) is millennia old. Canning is relatively new (boiling+sealing simultaneously), a 1800s era discovery. But canning's health effects are well studied. |