[CH] Botulism question.
Cameron Begg (PheasantPlucker@pop-server.columbus.rr.com)
Mon, 11 Feb 2008 10:18:53 -0500
Hi C-H's and John T,
Here is a question which is a bit off topic but to do with food
storage in general. It could apply to peppers.
For Christmas I received a super cool Kuhn Rikon pressure cooker set:
http://www.kuhnrikon.com/products/pressure_cookers/pressure.php3?id=11
and the results are fantastic, the main reason being that these
cookers do not continuously vent steam when up to pressure. Instead
you adjust the heat to keep an indicator on a red line and the
contents are cooked while sealed at pressure. You can barely even
smell what's cooking.
The question is this. I have been making beef, chicken pork and all
sorts of other stocks by pressure cooking leftovers, scraps and bones
for periods of time from half an hour up. So at the end of making the
stock, it is sterile. I then strain the stock into quart preserving
jars in which I have just previously boiled water in the microwave
oven to make them good and hot. Refrigerated when cool. So we have a
sterile liquid with a pH around neutral going into a non-sterilized
but pretty clean jar and sealed at close to 100C. Only a limited
amount of air trapped so basically anaerobic conditions. What's your
opinion of the dangers of long term storage in the fridge? (By which
I mean a month or two.)
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Regards, Cameron.