At a time when Joule was just a dream of their inventors I made batch of 24 jars with a highly delicious duck liver pate, I kept one jar as a culinary time capsule for about three years. Today I open it and what can I say, just as delicious as at the day I filled it in the Jar. I remember to have made an extensive write up on the making process at the time, Conclusive to it I can say using nitrate salt and lemon acid for preservability, going along with 100% sterilization of the jars and high kitchen hygiene in the working progress made this tremendous result possible.
Only the very surface, 1-2 mm, was light grayish (oxidation) I will prevent it the next time with a light blend of duck stock + sherry vinegar aspic on top.
