Quote:
Originally Posted by koland
Water bath is fine for acidic (tomatoes, pickles) and sugar sweetened products, but not for veggies, especially beans. Even when people boiled them for hours, there was never any assurance that they were safe to eat later, as botulism can grow and the spores are not killed until subjected to the higher temps of a pressure canner (must specifically be a "canner" with a method to measure actual pressure, not a "cooker" only, which doesn't maintain or achieve a specific pressure).
Drying is safe for all, so long as the moisture is completely removed and you follow cleanliness guidelines. And boil before feeding extremely young children, who are not completely weaned - the lower acidity of their digestive system cannot kill the botulism spores.
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I don't do any canning, but everyone who does canning should be appreciative of you giving that information. It could literally be a lifesaver, or at least prevent someone having a bad case of Montezuma's revenge.