Re: [CH] Botulism question.
Helen Gillis (helengillis@earthlink.net)
Tue, 12 Feb 2008 07:47:32 -0500
Hi Cameron -
If you don't want to use up freezer space, why not invest in a pressure
canner? That way you would have pints & quarts right on the shelf ready
to use. No problem w/ botulism there if done properly. There are lots
of sites w/ info www.ball.com is one that has lots of other sites
referenced. I love my two pressure cookers. One small to make all
kinds of goodies & one larger one that I can process pint jars in.
Hope this helps!
Helen
Cameron Begg wrote:
> 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.)