Re: [CH] Botulism question.
JohnT (Love2Troll@kc.rr.com)
Mon, 11 Feb 2008 12:33:34 -0600
Hi Cameron,
The stock could be safely stored in fridge maybe 3+ days if cold enough.
The chances of getting botulism are probably about the same as winning the
lottery. Darned slim. However, if you are one of the lucky/unlucky ones
you are screwed or blessed.
Here is a great starting place for home preserving:
http://www.uga.edu/nchfp/index.html
Vacuum sealing & freezing is the way to go for both safety and quality. My
last beef stew was made in the pressure cooker, poured in molds, frozen, vac
sealed and back into the freezer. Properly done there will be no freezer
burn & will be good well over a year.
What bugs me is the scarcity of good info that can be understood by a lay
person or idiot troll. I do a lot of fermenting veggies (stringbeans,
cabbage, onions, peppers etc) and while I am confident that my
unconventional methods are safe enough for my personal use, would not pass
any on to an unsuspecting 3rd party. (my dear old mom loves my kraut)
jt
----- Original Message -----
From: Cameron Begg
To: JohnT
Cc: chile-heads@globalgarden.com
Sent: Monday, February 11, 2008 9:18 AM
Subject: [CH] Botulism question.
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.)
--
---
Regards, Cameron.
--
No virus found in this incoming message.
Checked by AVG Free Edition.
Version: 7.5.516 / Virus Database: 269.20.2/1271 - Release Date: 2/11/2008
8:16 AM