and even when using cheap ingredients at home it’s still miles better

surely they’ve figured out a way to can / pasturize it that doesn’t fuck it up?

  • JoBo
    171·
    11 months ago

    The can is used to preserve it and prevent the processes that would otherwise make it better.

    Canned soup - which is a bunch of ingredients sealed in a tin then heated to cook and pasteurise it - is never going to taste as good as fresh ingredients that only need to stay edible for a few days, not a few years.