[CH] Re: Botulism question.
Cameron Begg (PheasantPlucker@pop-server.columbus.rr.com)
Mon, 11 Feb 2008 13:09:10 -0500
Hi C-H's,
Dave -At 11:24 AM -0500 2/11/08, chilehead@tough-love.com wrote:
>Ergo, if botulism croaks at 240F as John T says, you're good to go.
Unless there are spores remaining in the jar, which has only been boiling water treated. I think the probability is very low however. What I don't know is if Clostridium botulinum spores can hang around in air at room temperature for long periods. I do know that the botulinum toxin, which Clostridium botulinum produces, is heat sensitive and would be destroyed by boiling the broth. The spores not though.
Doug - I would freeze the stock except that it takes quite a long time to thaw big blocks of stuff. The cold jellied stock from a preserving jar is just so damn convenient! Point noted about flavor retention, although I can't imagine why this would be so.
Yeah, we gave up buying bread years ago because it was so bad, but have not yet gone to the lengths of grinding our own flour! The rest of my Christmas presents was a KitchenAid Pro600. It makes short work of kneading a 2lb dough! The spiral dough hook is fascinating.
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Regards, Cameron.