About potted food

Two examples one is almost the recipe to people understand the cooking of the potted food, one is ketchup, isn't to be a secret in my city a Bank even make a booklet about explaining why it doesn't rotten, so was 20 booklets about industrialization and one was ketchup, other was about put in bottles honey, so ketchup is almost a candy, jelly, is tomatoes grounded and sugar, salt and acetic acid or the same than vinegar, put in a pan and cooked until complete the process of cooking, so what does preserve, cooking in top of the stove, cooktop, and the ingredients in regular quantities of sugar salt and vinegar, and cook for a long time, the Chinese sauce could be any acid juice, especially of pineapple and more sugar. And in the end put in very clean for inside bottles any dirty could cut the effect of the process and get rotten. 

The second potted food holds an example that doesn't rotten, the process of Pasteur, and is cook the recipe in the bottles that will hold it, of course industrially the lid of the pot, the spoon to stir all is in the machine being in the hot vapour and being sterilized all the time that is for soup, for baby food for feijoada in pot, for some other food the process is with the pot sealed, then you put the lid inside the system of heating, the sterilized lid is put in the same process of heating, very hot, and when the bottle gets cool the air inside will be cooled and is like baby food the top of the lid got inside so if you see the lid stuffed the lid wasn't very closed and the food was contaminated, and the experiment of Pasteur even 100 years after the realization are still there in France in a Museum. Didn't get rotten. What with the time and the bottle never being damaged and not got inside any air, and any thing spoiling, the food would not spoilt but will lose the right consistency and nutritional properties and taste.

Rute Bezerra de Menezes Gondim