Re: [mba] starsan and canning

Hi Alexey Jonathan has really done his homework. I think if you follow the link in his post you won’t go wrong. Acknowledging that pressure canning is not always desirable, soggy pickles anyone, beware hybrid tomatoes which are low acid. In my opinion nothing beats the flavor of home canned food. OK OK there is beer. Greg From: beckel [mailto:beckel@gmail.com] Sent: Thursday, September 19, 2019 3:16 PM To: sixbynine(a)usa.com Cc: Alexey Korovinskiy; MBA Subject: Re: [mba] starsan and canning 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 _______________________________________________ mba mailing list mba(a)thebarn.com http://www.thebarn.com/mailman/listinfo/mba