Re: [CH] lunch
JohnT (Love2Troll@kc.rr.com)
Sun, 10 Feb 2008 20:03:18 -0600
Riley writes: > why not flour and oil? Just curious.
Riley,
Botulism. The 'rules' for safe preserving have changed dramatically since
what our moms did when we were kids. Heck, even the 1994 edition Ball Blue
Book is outdated now. Oil encapsulates and insulates botulism spores. Flour
I don't know why is a 'no, no', but assume is a good reason. Tomatoes can
be boiling water bath canned for as little as 15 min, but peppers need to be
pressure processed at 15 lbs for 35 min.
I don't pretend to understand some of the USDA safety precautions. It
takes 240°F temps to kill botulism spores. The spores can't multiply in pH
4.6 or below environment.
Some of you know that I ferment peppers to make Tabasco-like sauce. I don't
share (except in the dehydrated form) because of the 'supposed' botulism
risk. Dehydrating kills.
jt
----- Original Message -----
From: Riley J. McIntire
To: JohnT ; chile-heads@globalgarden.com
Sent: Sunday, February 10, 2008 1:46 PM
Subject: RE: [CH] lunch
JohnT [Love2Troll@kc.rr.com] spake thusly on Sunday, February 10, 2008 9:24
AM:
> I use my pressure cooker/canners a lot & nice to see another
> chile-head that
> uses too. Last week for 14 lbs chicken used in burritos & added
Hey John,
I've been delving into pressure cooking, and enjoying it. If dw Mary's
interested, we may get a canner/cooker. I've never done any canning, but ...
> the initial cooking. Because of the flour and the oil used during
> browning the
> stew it is not safe for pressure canning and I put in molds,
why not flour and oil? Just curious.
Thanks,
Riley
--
"Now what *you* need is a proper pint of
porter poured in a proper pewter porter pot."
--Peter Dalgaard in alt.sysadmin.recovery
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