Re: [CH] Botulism question.
Tina Brooks (shoestring_louise@yahoo.com)
Thu, 14 Feb 2008 12:05:07 -0800 (PST)
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.