[ars]

Resetting it will kill bacteria, certainly. But there are a number of heat-stable toxins that once created will not be destroyed that way.

I guess you've been doing this for a while, and presumably it's been working, plus I know that historically this is how people lived. But be aware it's not risk free.

A suggestion: A pressure cooker - not for the pressure, but because they can be sealed. Heat the food, then let it cool without opening it. Kind of a less secure form of canning.