[CH] 'Hot foods"
Nels Peterson (npkp4jp@polarcomm.com)
Sun, 23 Jul 2000 09:17:45 -0500
I agree with most of the discussion on the list about commercially canned
foods being not the least hot. Even my two non-CH kids think that stuff is
pretty weak. My wife, an avowed, self-proclaimed, non-CH says the stuff
isn't that hot.
NO scientific evidence - but - I feel that salsa, chili, etc that I make
and can seems a lot less hot (milder) after processing and sitting on the
shelf for a few weeks, months. I make a meatless chili-type bean product
with pinto and black turtle beans that my family say is mildly hot when
fresh, but not when I can it. (I know-I know, no self respecting chili chef
puts beans in chili. that's why I call it a chili-type bean product). :-)
Any commnets from the list? I talked with our state extension foods
specialist and she is looking for any information about cap' breakdown when
exposed to canning temperatures.
Nels in ND