>>865754Yeah, jars for,
pasta
meats
slices of fruit/veggies that have skin on them
I still have jars of apple slices from last year's harvest that taste the same as the day I made them.
>>865814Heat has nothing to do with the safety of the food. It is the moisture content that does it. A food like biltong is made at room temperature, no heat required.
There's literally no risk at all when making jerky. Any "bad" jerky is instantly known by its flavor. If you continue to eat it, even though it tastes bad, you'll only throw it back up or have the shits that day.
That being said, if you use vacuum packing, and the food is not properly dehydrated to 10% moisture or less, you can be creating an environment that botulism could grow in. But, that is only because it was not properly dehydrated.
