Please explain the preservatives found in a can of tomato paste. Lets take... Hunt's tomato paste, a popular brand.
Hint: the preservative is "Citric Acid", also known as lemon-juice. A wee bit more acidity negates any chance of botulism (which just barely can live in the PH of Tomato-acid. But add a squeeze of lemon to it and make it slightly more acidic and this rare bacteria is taken care of).
Otherwise, you're looking at just mashed up tomatoes + a squeeze of lemon inside of a can. No joke, nothing else is in there.
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The other aspect of "preserving" is the airtight can, which prevents other organisms (other bacteria, mold, fungus) from entering the can.
Any tomato paste can you find is basically using this technique.
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Other canned veggies are even more pure. Canned corn is just heated (at the factory) to a temperature that kills botulism spores. A lot of cans add salt for flavor, but you can easily buy salt-free cans and get pure corn if that's your preference.
Hint: the preservative is "Citric Acid", also known as lemon-juice. A wee bit more acidity negates any chance of botulism (which just barely can live in the PH of Tomato-acid. But add a squeeze of lemon to it and make it slightly more acidic and this rare bacteria is taken care of).
Otherwise, you're looking at just mashed up tomatoes + a squeeze of lemon inside of a can. No joke, nothing else is in there.
-------
The other aspect of "preserving" is the airtight can, which prevents other organisms (other bacteria, mold, fungus) from entering the can.
Any tomato paste can you find is basically using this technique.
--------
Other canned veggies are even more pure. Canned corn is just heated (at the factory) to a temperature that kills botulism spores. A lot of cans add salt for flavor, but you can easily buy salt-free cans and get pure corn if that's your preference.