[CH] Re: Botulism question.
chilehead@tough-love.com
Mon, 11 Feb 2008 11:24:11 -0500
Hey Cameron!
I checked with Alton Brown (Actually his book "I'm Just Here For The Food")
which I received for Christmas. Here's a quote:
"Today's pressure cookers are both safe and efficient. The heat inside a
pressure cooker creates steam, which expands, creating 15 pounds per square
inch of pressure, which in turn raises the boiling point of liquid to 250F.
In this extreme heat, foods cook two-thirds faster than they would in
boiling water."
Ergo, if botulism croaks at 240F as John T says, you're good to go.
Dave
TLCC
>
> 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.)
> --
> ---
> Regards, Cameron.