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You mean canning or pickling? When you pickle something, you normally put vinegar in it. Some bacteria don't prefer to live in a slightly acidic environment (vinegar is a little acidic). So the vinegar will deter SOME bacteria from growing, which may prevent spoilage.

When you can or pickle something, make sure to heat it very hot 165 degrees then close it TIGHT, immediately after you put it in the jar. This will prevent bacteria from living in the jar and spoiling the food!

I would say that securely jaring and properly heating the food is the main reason why jarred or canned food items don't spoil.

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15y ago

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