19 Sep
2019
19 Sep
'19
8:16 p.m.
Greg's comment made me curious, as I'm certainly no expert on theses
things, and tend to largely rely on my senses (mostly smell) in these
situations, which I've now learned isn't necessarily relevant with
botulism. With that said I found point 2 on this post particularly
interesting to this topic
https://food52.com/blog/15869-the-need-to-know-guide-to-botulism-for-safe-c…
.
Cheers!
Jonathan Beckel
On Thu, Sep 19, 2019, 12:06 PM Gregory Walsh <sixbynine(a)usa.com> wrote:
I have done both and must emphasize the importance of
boiling and pressure
canning with low acid foods like tomatoes. You only suffer botulism once.
Greg Walsh
*From:* mba [mailto:mba-bounces@thebarn.com] *On Behalf Of *Alexey
Korovinskiy
*Sent:* Thursday, September 19, 2019 11:18 AM
*To:* mba(a)thebarn.com
*Subject:* [mba] starsan and canning
Hey guys. Have any of you done any canning, pickling etc?
Any idea if using StarSan to sanitize jars instead of steaming them,
boiling etc. would be a good idea? Anyone with experience?
Thank you in advance!
--
Alexey Korovinskiy
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