Re: remind me of the guidleines
I found info that botulism toxin is broken down by 10 minutes of boiling, so although I understand bring extra careful with meat & veg, I think that article is somewhat misleading in saying that hot water bath, oven etc canning isn't safe. My chicken stock that I canned in a hot water bath (crockpot on high actually) was still boiling at least 5 minutes after I removed it - I still froze it to be on the safe side, but I disagree that hot water bath method can't heat food sufficiently to destroy botulism. You just have to leave it in long enough, not just can it for a few minutes.
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Anna INfp (I think)
single mum to DS 8 & DD 6
enjoying the adventure of WOH p/t
Wielder of the Palette Knife of Chocolaty Brownieness
rejoicing with those who have escaped abuse, and praying for those still trapped
Unite!
“I do not feel obliged to believe that the same God who has endowed us with sense, reason, and intellect has intended us to forgo their use.” - Galileo Galilei
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