People get algae because they build systems better suited to hydroponic culturing than cooling. Clear tubes of warmed water, bathed in dazzling light - what is that?
We've been canning for over a century now and should know better. The main thing is to get it right from go: Sterilise the vessels, tops, etc. with boiling water. Sterilise ingredients by bringing to a boil. Seal. Keep away from excessive heat and light. One can store up chunks of salmon at room temperature this way and safely eat them next year. No need to bring in high tech solutions for a problem already well understood and solved by farm-wives a hundred years ago.
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