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For storing woodworking finishes, a product called 'Bloxygen' was created and marketed. It is basically a can of argon.
I've used it for a few other tasks where reducing oxidization is desired and just randomly wondered if it would work for making something like spaghetti sauce last longer?
So, chemists, medical professionals, foodies or anyone else who might know: Would it be safe to put 100% argon in a can of opened spaghetti sauce to increase the refrigerator life? I can't see why it wouldn't be, but there may be a very logical reason it is a bad idea.
Sandy.
I've used it for a few other tasks where reducing oxidization is desired and just randomly wondered if it would work for making something like spaghetti sauce last longer?
So, chemists, medical professionals, foodies or anyone else who might know: Would it be safe to put 100% argon in a can of opened spaghetti sauce to increase the refrigerator life? I can't see why it wouldn't be, but there may be a very logical reason it is a bad idea.
Sandy.