This is just a wild guess (I’m not a food scientist), but maybe it’s simply that whatever fiber/cellulose in the cell walls survives the canning process is stable at room temperature indefinitely without any bacteria or fungi around to break it down?
Look, at a certain point, it stops mushening. What is it that stops that from happening and it turning to just absolute like gruel or whatever?
This is just a wild guess (I’m not a food scientist), but maybe it’s simply that whatever fiber/cellulose in the cell walls survives the canning process is stable at room temperature indefinitely without any bacteria or fungi around to break it down?
This is just a wild upvote haha