Cameron, you're such a daredevil! ===== Tina Brooks VP Marketing, Peppermaster Hot Sauces www.peppermaster.com> Brooks Pepperfire Foods Inc. www.pepperfire.ca> Phone: (514) 393-3430 26 St. Jean Baptiste, East Rigaud, Quebec, Canada J0P 1P0 Network with me on www.gourmetbusinessforum.com> -- The premier online business community for food professionals <em><font color="#ff0000">Many persons have a wrong idea of what constitutes true happiness. It is not attained through self-gratification but through fidelity to a worthy purpose.</font> <font color="#4040ff">Helen Keller</font></em> ----- Original Message ---- From: Cameron Begg <PheasantPlucker@pop-server.columbus.rr.com> To: JohnT <Love2Troll@kc.rr.com> Cc: chile-heads@globalgarden.com Sent: Thursday, February 14, 2008 9:49:21 AM Subject: Re: [CH] Botulism question. Hi C-H's, Sorry I started this. I should have known better. I thank you for the discussions that helped me to realize that the risk I am taking using my method of canning broths are EXTREMELY low. You cannot eliminate risk from life - it comes with! Risk statistics 101: Next Thursday we are driving to the airport, flying to NH, renting an SUV to drive up to Franconia, skiing at Cannon and coming back by the same transportation. Botulism? Don't make me laugh! John T - chemical preservation is another way to go. It could be added to pressure canning as described by Michael's "hurdle" technology. You know like using tactical nuclear weapons against mosquitos to diminish one's risk of malaria? -- --- Regards, Cameron.