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You honestly don’t need them though. If you pressure can homemade chicken soup yourself (don’t water can meat or starches, but pressure canning is the same thing with different equipment and not very difficult), the quality loss you have over two years is negligible. It’s possible that the meat gets a little tougher, but it’s honestly surprising how little it’s affected by 90 minutes of superheating.
You only use them if the only things you care about are consistency and price.
Consistency is a very big deal for commercial products, they have a legal requirement for accurate labeling.
Yes, but most large food companies aim for consistency far above and beyond legal requirements to foster brand recognition. That’s why commercially made and canned soups without them exist, they’re just not nearly as widespread.
There’s a restaurant in my town that serves totally different dishes in house, but they also have a vending machine that sells canned jars of soups, curries, and stews; and you can find them in some of the local grocery stores. The ingredients are basically the same as the ones I’d use at home (though probably with a lot more salt and fat), and they’re perfectly safe and legal to sell.