When the rice comes out of the pan, the hotter it is, the better! Pour directly into the crisper/jar and quickly close the lid. If the lid does not leak, it will have the same effect as a can. (Of course, make sure your box is clean)

No bacteria can survive at the boiling temperature of the water. Pour it directly into the container. After it cools down, a negative pressure will be formed outside. Commercial cans are packaged in this way (of course, he also added preservatives...) (Contact lenses are also packaged in this way...), which is why the lids of unopened cans are deflated. (In fact, commercially available cans are not vacuumed, but rely on thermal expansion and contraction to form a negative pressure.) If the container does not leak, outside bacteria cannot enter, so there is no reason for the porridge to go bad. .

This method depends largely on how tight your container is and how clean it is. If you put the container in boiling water to sterilize it before. . The storage time can be longer. .

If you are worried about the heat resistance and air leakage of the crisper, you can directly buy a can or glass bottle.

And there is. .

Fill it as full as possible without leaving a lot of air. Of course, it’s almost enough. Just follow the example of canned food~~

Although I haven’t tried it in practice, but based on the principle, I think it’s feasible. Let’s give it a try~