I know you all know this, but if you're doing food preserving, follow recipes from a reputable source.
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Another said she doesn't bother with the final heat processing stage for preserves. Because there are only x deaths per year from botulinum poisoning, out of a population of y million people, so it isn't really an issue. But she encourages the reader to "do your own research."
@dillyd what's the reverse of a bookmark, that totally hides a domain/url forever? ";^)
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@dillyd what's the reverse of a bookmark, that totally hides a domain/url forever? ";^)
@jerzone right?!
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Another said she doesn't bother with the final heat processing stage for preserves. Because there are only x deaths per year from botulinum poisoning, out of a population of y million people, so it isn't really an issue. But she encourages the reader to "do your own research."
@dillyd Yikes!
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Another said she doesn't bother with the final heat processing stage for preserves. Because there are only x deaths per year from botulinum poisoning, out of a population of y million people, so it isn't really an issue. But she encourages the reader to "do your own research."
@dillyd You should combine these time savers! So you can get your esophagus cut open while poisoning yourself with cyanide and, just to make sure, botulinum. Be thorough!
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Another said she doesn't bother with the final heat processing stage for preserves. Because there are only x deaths per year from botulinum poisoning, out of a population of y million people, so it isn't really an issue. But she encourages the reader to "do your own research."
@dillyd
Thats a pretty stupid reason, but if you are talking about fruit preserves then the acidity makes botulinum unviable in most cases, there are very reputable preserves recipes where you cook the mix at a boil, pour into sanitized jars and put a lid on with no further processing. dont buy what that lady is selling but also dont write off recipes just because they dont have a second processing stage. -
I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. I made freezer jam today, so it wasn't really important, but I saw some real doozies when looking for a recipe.
One said "remove as many stones as you desire", as if there's a smooth vs crunchy debate re plum pits in your jam.
#food@dillyd don't plum pits, like peach pits, have cyanide in them? Like minuscule amounts but like why take the chance.
Also, I don't like my jam crunchy. Even raspberry jam skeeves me out with the seeds in it
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@dillyd
Thats a pretty stupid reason, but if you are talking about fruit preserves then the acidity makes botulinum unviable in most cases, there are very reputable preserves recipes where you cook the mix at a boil, pour into sanitized jars and put a lid on with no further processing. dont buy what that lady is selling but also dont write off recipes just because they dont have a second processing stage.@dillyd
If its not pressurized in a pressure cooker you can't kill botulinum with heat anyway. its the acidity thats protecting you. -
@dillyd don't plum pits, like peach pits, have cyanide in them? Like minuscule amounts but like why take the chance.
Also, I don't like my jam crunchy. Even raspberry jam skeeves me out with the seeds in it
@somcak totally! Always sticking in your teeth. I never liked that either.
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Another said she doesn't bother with the final heat processing stage for preserves. Because there are only x deaths per year from botulinum poisoning, out of a population of y million people, so it isn't really an issue. But she encourages the reader to "do your own research."
@dillyd My relatives would strongly disagree. The kitchen became a level of hell with heat, from sterilizing the jars, to hot wax plugs, to the lids sealing b/c of the jar's heat. Not a canner. Just watched some of the process when I wasn't kicked out of the kitchen for being a kid getting on their nerves. They probably had me help at times, but I don't recall.
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Another said she doesn't bother with the final heat processing stage for preserves. Because there are only x deaths per year from botulinum poisoning, out of a population of y million people, so it isn't really an issue. But she encourages the reader to "do your own research."
@dillyd
WTAF.... -
Another said she doesn't bother with the final heat processing stage for preserves. Because there are only x deaths per year from botulinum poisoning, out of a population of y million people, so it isn't really an issue. But she encourages the reader to "do your own research."
@dillyd There is a long deceased 8 yo relative of mine that would disagree with that woman. Botulism killed him.
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@dillyd There is a long deceased 8 yo relative of mine that would disagree with that woman. Botulism killed him.
@mangotable oh I'm so sorry!
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Another said she doesn't bother with the final heat processing stage for preserves. Because there are only x deaths per year from botulinum poisoning, out of a population of y million people, so it isn't really an issue. But she encourages the reader to "do your own research."
@dillyd I'm making plum jam next week and will be following the Farm Journal's guidance to the letter.
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@mangotable oh I'm so sorry!
@dillyd It was long ago in early 1910s but is an incident passed down generation to generation in our family as a reminder.
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I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. I made freezer jam today, so it wasn't really important, but I saw some real doozies when looking for a recipe.
One said "remove as many stones as you desire", as if there's a smooth vs crunchy debate re plum pits in your jam.
#food@dillyd Boba jam.
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Another said she doesn't bother with the final heat processing stage for preserves. Because there are only x deaths per year from botulinum poisoning, out of a population of y million people, so it isn't really an issue. But she encourages the reader to "do your own research."
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Another said she doesn't bother with the final heat processing stage for preserves. Because there are only x deaths per year from botulinum poisoning, out of a population of y million people, so it isn't really an issue. But she encourages the reader to "do your own research."
@dillyd woooow! I'm speechless
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@dillyd Boba jam.
@dillyd It looks delicious
. I need to get more ice cream to use up the last bit of mine. -
@dillyd
Thats a pretty stupid reason, but if you are talking about fruit preserves then the acidity makes botulinum unviable in most cases, there are very reputable preserves recipes where you cook the mix at a boil, pour into sanitized jars and put a lid on with no further processing. dont buy what that lady is selling but also dont write off recipes just because they dont have a second processing stage.@dlakelan
Yeah, if she came to the right answer by the right reasoning, it would be one thing. It was really the "x number of deaths aren't important" and "do your own research" that bothered me. -
I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. I made freezer jam today, so it wasn't really important, but I saw some real doozies when looking for a recipe.
One said "remove as many stones as you desire", as if there's a smooth vs crunchy debate re plum pits in your jam.
#food@dillyd this is when I jump in with a nudge for anyone reading this that the usda guide to home canning is a great resource for food safety and basic recipes.
And while it’s always good to check periodically to see if it has been updated with new science-based guidance, the whole thing can be downloaded and saved/printed for quick reference!
https://nchfp.uga.edu/resources/category/usda-guide
