I've heard that if aspirin is added to home-canned vegetables no processing is needed?
There is no safe ingredient that could destroy microorganisms and extend shelf life of food like heat processing does. Aspirin does contain a weak germicidal agent that is needed as a preservative for the aspirin compound. This agent is not adequate for preventing food spoilage in canned foods. Also, aspirin will not stop enzyme action that causes loss of food quality. In addition, without proper heat processing, no vacuum is formed, and contamination of the food product can occur.
For more information, refer to "Before
You Start to Can, Learn the Basics" GH 1451.
Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009