as it's been perfected over the last couple centuries or so... (you do NOT want to be a poor sailor in the 18 hundreds getting a lead poisoning, because somebody thought making cans out of it was a good idea)... Still prefer home canning/jarring/bottling, tho' (it just... has heart and soul, I duno... I like glass more, is all, it just breaks, tho', unlike the can, I guess)
The canned food goes though what they call a "botulinum cook" to kill one heat resistant bacteria's spores, without overcooking the product. In other words cooked at the right temperature, for a right amount of time, to kill bacterial spores and at the same time prevent the product from overcooking.
@@IyalagoFAC Thanks for your reply, but that's not what I see as the issue. The question I have is how can the pasta hold it's integrity and not dissolve in a can for years. Even if you cook it right as you stated, it's still in a liquid sauce.
@@terrytytula the answer is because the can is vacuum sealed, so isn't exposed to air...the pasta will remain the same as it was when it was sealed, other than the heat cooking it
@@BigSplenda1885 I'm pretty sure he's wondering how the pasta doesn't end up being so soggy it's practically dissolved, which I've also wondered, and I think the answer is the recipe of the pasta, I'm not sure what it's made of but they probably have a recipe that helps it keep structure better in a can.
One of my favourites when i really don't feel like doing anything. Pop a can, roast a kielbasa with onions, two bread rolls. All you need for quick and easily dinner or lunch.
FINALLY, the production team over at Jimmy's Food Factory had the bright idea to have isolated mics under monitors (presumably for two-way comms). Audio is loud environments is always a pain in the arse to mic up.
How does James Bond music end up in a BBC Earth Lab video as background music...? Also... WHY!? I love the 007 theme (a lot), but... Also I hope they got permission to use it (unless it's a modified version of the real thing... lol).
I'm going to be honest, I only clicked on this video to look at the comments. With that said (and not hearing the music myself due to laziness and wanting to play the video game I'm doing right now) if it's the old version, is it old enough to be in the public domain and royalty free? Just a random uneducated thought. Or, is it a cover of that song?
To be fair, validation is a lot more than just "thermometer in a can procedure" I work for the company that makes those dataloggers, and it's probably the entire full time jobs of the people on camera here to manage the collecting of the data that comes from those loggers, so it makes sense that they'd want to talk about it, but the majority of the info would go over most people's heads so it gets edited out of a 4 minute RU-vid vid lol
If the inside is heated, vapor is formed an the pressure rises inside the can. But outside there is a higher pressure, too. So the interior and exteriour pressure cancel eachother out.
It always saddens me to know there are poor people out there that survives on cold can food because they cannot afford anything else including heating the can up.
The dates on most canned goods is 2 years. Some things like some brands of canned fish I've seen 5 years on. But in reality, the dates have absolutely nothing to do with safety. It has to do with quality of the food in the can. The feds make companies pick a date that they can guarantee the food tastes like it's supposed to. Shorter dates are preferred by the companies since it going out of date let's them take it off their taxes, and they don't have to worry about making sure their cans can last decades. And canned food(meat at that) has been tested when it was well over 100 years old. It was lamb or something and it went on 2 artic expeditions snd was sitting in a museum when they decided to test it. Also 80 year old canned corn was also tested. Both were found to be absolutely safe, and the people who tested the corn said it tasted just like a can that was recently bought from a store.
so interesting. Thank you all you unsung heroes of food production, from the scientists to the line workers, for making us have an abundant and safe food supply. I solute you!
Always found it fascinating that we can have food that will last for many years yet it doesn't have to be frozen or refrigerated. Sounds extremely convenient Freeze-dried food that is also canned, now that could last 3 decades before expiration, insane
Itslike123- It's hard to change from a system you're stuck on, no matter what the rest of the planet says. In the late seventies they began slipping in highway signs that were converting miles over to kilometers. It was supposed to be the first step towards putting America on the same page as the rest of the planet. Courtesy, I believe, of the peanut farmer. As soon as he got thrown out of office, those signs disappeared. Oh well... What difference does it really make in the grand scheme of importance?
The pressure outside the can prevents it from exploding. The pressure inside the can prevents it from imploding. If the temperature outside is the same as the inside, then the pressure outside is the same as the inside. Same as it would be at room temperature.
all microbes die, yes, even the good ones, sadly...? The nutriens, not so much, I'd wager (though all the nutrients, or rather: the nutritional value, goes down when you process any food, so... depends how you treat it, how "gentle" the food preparation is - e.g.: frying, high temperatures in general,... etc. = not "gentle" - turns potatoes in plastic, not so great for your innards - carcinogenic, you see, vs let's say steam cooking = gentle, longer time + lower temperature is usually the best option to not destroy the nutrients, or as much - you will inevitably destroy some, anyway... It can't be helped, however, because: a) some things are better NOT eaten raw, like meat, for example - because salmonella and stuff, and b) you can't digest and absorb everything, 100%, anyway, so, don't worry too much about it - it's better that way, because otherwise you'd just "look" at something toxic or walk by, and then die (!) immediately or something... For example: you have to pulp (cut/chop, grate, whatever) and cook (blanche) carrots to get up to 39% beta carotene intake from it, versus only 3% beta carotene from eating raw carrots... Where does the 97 to 61% of the beta carotene even go, right? Also depends on the carrot itself, how much betacarotene it has in it... To be frank, there's a sh*t-ton (or 24 metric ass-loads, lol) of factors at play at all the time)... Remember: only 1% (1 to 2%, max.) of the Sun's energy is transfered from the Sun and absorbed by the plants (plants are pretty inefficient, huh, but so are the artificial solar panels, plants are still better than these), then only 0,1% of that solar energy is transfered from the plants to the primary consumers (herbivores), and only 0,01% is then transfered from the primary consumer to its predator (carnivore), if other carnivore (some apex predator) would eat that first carnivore, it'd be only 0,001% and so on, so forth... Most energy, nutrients,... is just lost (what a waste, right?), but fret not, because the Sun radiates 3.8 x 1026 joules/sec., that's like lifting 4 000 000 tons every second (Sun be like: "do you even lift, bro?" lol)... OK! TL:DR
I knew the answer even before I played this video: whenever you open any kind of canned food, you'll notice that the can is absolutely filled with it, meaning that there was no oxygen inside that can. However, once you open it up and you don't eat it all in one day, you'd better finish it on the very next day, or you will have to discard it, unless, of course, you put it in the freezer shortly after you had first opened it. That's what I do with meat spread. My freezer works just fine; so, that meat spread will last from three to four days, until it's all gone... Enjoy your food!
do the can have plastic lining inside to prevent acid from the food from eating the can overtime? If so how does the plastic behaves under high temp? Are we eating the plastic?
"Bean there and done that , You got beans? (We got beans...) , Ayo, I got farts (We got farts...), A million bean manufacturers on the planet Earth, Talk that hard bullshit cause that's all they worth."
Okay, but what does the title have to do with the video? At no time do they talk about how long the beans will last in the can. The whole video is about sterilizing the beans going into the can. WTH?
the shelf life nowadays is some 3 to 5 years (it used to be more, tho') - but if the can is undamaged, still well sealed, not rusted, it could "last forever", theoretically (it'd just not taste good, but it'd still be edible - hence all the "taste test" YT channels and their apparent popularity - because if there wasn't a demand for these, they'd not make them, I guess)... Other than that, the vid is rubbish, lol, exactly what to expect from Big Black Cock TV and their corporate gaslighting (they don't even show the "double seams" sealing, ffs, some people are confused by how the cans are sealed without welding, lol)
i am 90% sure that those are for increasing the structural strength of the can. it is much easier to smash a tube like a can if it is smooth. with the ridges it gets more sturdy.
a smooth can shape can only withstand force from the top, apply force from the side and it will collapse, like an empty coke can for example, by adding those ridges the can gains a profile which makes it stronger without needing to add extra material. think off a slice of pizza, if you just hold it on the rim the tip bends down, but if you bend the slice to form a ridge, the tip won't bend down, you've increased the structural strength without adding material. the reason why food cans have ridges and coke cans don't is the difference in internal pressure. a coke can has a higher internal pressure than the surrounding air because of the carbonation, which is enough to prevent the can from collapsing under force, kinda like an inflated foot ball. a food can on the other hand has a low pressure inside because the food is hot when it is put inside and then cooled after the can is sealed, this lowers the pressure inside significantly, making the can structually weak, which is why those ridges are needed, should you ever encounter a food can thatis bulging, don't eat it because it's rotten.
Some foods slowly rust the can. And others lose there quality the longer there stored. But if there stored in a stable environment the process can take decades.
yet they have to oversee it all, or else somebody'd get a serious case of sh*ts and would sue their asses (can't fully eliminate the human factor from the automation process)
@Jason H that was quality control. machines are doing all the canning. in WW2 people would fill cans by hand and workers would be in assembly lines to seal them after being heated.
they don't have to (do it all the time), though (if you mean the "spy can")... Or didn't you pay attention? Because in the beginning of the vid they do say how many cans they make every single day (a shitton)... So they check every, I duno, one can in a million or something... There are these things called NORMs and STANDARDs, you see... That some greedy corpos don't give a damn and violate these, that's a completely different thing... And even if they did, you can't completely eliminate contamination, anyway (bad products make it to the market all the time, just be glad that most of it is at least somewhat safe and realiable - of course, nobody asks a blind faith/trust of you, well, except the church, lol, and f**k that noise, I say)
I worked at Western Digital. Your desktop & laptop's 1TB drives are quality tested on machines controlled by Pentium II's. The machines themselves are from the late 1980s, when hard disk drives were just megabytes in size, although various components have been upgraded through the years.
It is still safe, but quality will start to go down. Nutrients and the actual structure/coating of the can break down over time and eventually the quality is low enough that the food won’t taste good. The “Best Buy” date is how long the manufacture has tested that the quality is still good enough for their standards.
Even they wouldn't survive because they only live in around 80 degrees Celsius. This this treatment, pasteourizing is so deadly to bacteria that even feces could be sterilised with it.
But not the toxins in feces, bacteria eats nutrients from your feces and releases toxins. That's why you can't eat meat that's rotten or turned green, you can kill the bacteria but the toxins will still make you sick.
They never mention the thing I most want to know in these mini documentaries, how is the can sealed? My guess is some form of welding but in another one of these fluff pieces it said the cylinders seam was soldered? Sorry, I don't believe you! It would break far too easily! In the same video the base of the can was attached with *heat.* Again, I bloody doubt it! Unless by *heat* you mean *welding!*
it's not welded... it's called "double seams"... they bend the can and the lid into each other, no need to weld or solder anything (and as Smarts above me said: it'd cost a lot of money to weld) here you go: upload.wikimedia.org/wikipedia/commons/5/52/Can_solderless_seam_cutaway.jpg (it's even called "solderless")
Yes, Solder is ancient! All cans are sealed through a double seam process. as Arin said lid and can are folded into each other and kept intact by a sealing compound. The side however is welded with some high tech equipment.
they don't, not entirely... there probably even has to be a "blanket" atmosphere above the foods (you know, like how the bag of lays is mostly air, it's similar, but lays are just greedy feckers, is all)
yeah, I've noticed the shelf life on these cans is way shorter than it used to be, like 3 to 5 years, tops, it used to be like, I duno, 10? (and I for one like my canned tangerines and pineapples and peaches with a metalic aftertaste - it's an acquired taste of mine, lol... not that I eat canned stuff often or anything... I prefer home-made food, anyway, which includes home canning/jarring/bottling, as in dill pickles/pickled cucumbers, homemade marmelades/jams,... etc.)
A little bit out in left field .. but .. in 100 years, humans are going to view videos like this (where we are in awe of how many cans we can make a year), and look at us like a primative species. Lol sorry
Salt has been used as a preservative for centuries. It's also the reason that canned foods are inherently bad for your health because so much salt is added.
