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Canning - Page 2

post #31 of 38

Thank you.

post #32 of 38

What is it with americans and the botulism panic? Around here, everyone and their grandmothers - especially their grandmothers - are canning everything they can get their hands on. Pressure canners? Never seen one. Just boiling water. Never, ever seen anyone going sick. 

 

Anyway, as to the onions. Get the small, flat borretane onions. Brown them in lard. Pack them in glasses. Deglaze the pan with white wine, boil off the alcohol, add good balsamico, salt, pepper. Reduce. Pour over the onions. Process. 

post #33 of 38

You are basically pickling the onions with the wine so they don't need to be pressure canned.

post #34 of 38
Quote:
Originally Posted by GeneMachine View Post
 

What is it with americans and the botulism panic? Around here, everyone and their grandmothers - especially their grandmothers - are canning everything they can get their hands on. Pressure canners? Never seen one. Just boiling water. Never, ever seen anyone going sick. 

 

Anyway, as to the onions. Get the small, flat borretane onions. Brown them in lard. Pack them in glasses. Deglaze the pan with white wine, boil off the alcohol, add good balsamico, salt, pepper. Reduce. Pour over the onions. Process. 


Probably most of the time it's fine, but botulism is as deadly as it is rare.  It's not a question of "getting sick" - it's a question of dying.  So, while i'm reasonably careful of not getting salmonella or food poisoning (which might put me in a hospital, but given my pretty strong constitution will not likely kill me), botulism is something i'm really afraid of. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #35 of 38

In the end, of course, it is a personal decision what risk you want to take. Fine with me, this is your thing. But with well controlled acidity and proper handling, I am not particularly scared.

 

My comment was rather aimed at the awareness or risk perception. I am hearing "Botulism" left and right on international forums. Here, we just can and live.... ;) hopefully...

post #36 of 38

botulism outbreaks occur regularly in Europe - and Germany.

 

see: http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20033

for an overview.

 

the USA is a nanny state - if any one/organization/agency publishes anything that is not absolutely bullet proof from the biggest idiot on the planet - who likely didn't read the advice, much less follow the advice - and gets sick, that triggers multi-trillion dollar lawsuits.

 

that aside, pressure canning can reach a temp that will kill the spores - so if it's easily done "more safer" - why not?

post #37 of 38
Quote:
Originally Posted by GeneMachine View Post
 

In the end, of course, it is a personal decision what risk you want to take. Fine with me, this is your thing. But with well controlled acidity and proper handling, I am not particularly scared.

 

My comment was rather aimed at the awareness or risk perception. I am hearing "Botulism" left and right on international forums. Here, we just can and live.... ;) hopefully...


When one is canning meats and some vegetables you have no acid present so pressure canning must be used.

post #38 of 38

That is an awesome question and i would like to know also. I'm taking a class at UGA for my new business. i should find the answer there for sure.

 

http://www.caes.uga.edu/departments/fst/documents/BPCSNov2013Acidified.pdf

 

its nov 5-7 Thou

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