For those who come after, boiling previously canned for 5-10 minutes is recommended because any toxins will be destroyed. Spores of the problematic bacteria could remain, so it is necessary to consume the food immediately and to not feed it to individuals with compromised immune systems, particularly infants under 12 months.
I believe the above is correct based on my own personal reading of available information. I do not have formal training in food safety or science. Please do your own research, and none of what I've said applies to food that will be canned. Also, please correct me if I am wrong.
Time necessary would depend on your altitude and I suspect the amount of toxin present may exert an effect but I haven't run such an experiment or seen the data on that aspect. Hopefully no one is trying to boil and eat a jar full of purified botulinum toxin.
Regarding preserving food for room temperature storage, I believe it depends on the acidity of the food. If I remember correctly, tomatoes are borderline pH for boiling water canning, so some people add lemon juice if they don’t have a pressure cooker. I think I remember beans being used as an example of a food that MUST be canned at higher temperatures (achieved by pressure canning) Due to low acidity/high pH. I think there was a helpful USA federal government website about it but I don’t know if i would still trust it
Not familiar with rebel canning, but I definitely assume they're nut jobs. That being said, the content in the post is correct, heat does destroy the botulism toxin, but not the spores. The spores won't hurt you, but they will produce more toxin if cooled back down and restored
To give more context - this person is a “rebel canner” which means that they do things which are unsafe. The suggestion here is to go ahead and not use pressure canning techniques for things that need that, or water glassing eggs, because you can just cook out the botulism. The attitude is like if I was telling you to go ahead and eat that puffy can of ravioli.
Basically, it’s the type of conservative chud that acts like a toddler that feels the need to do what they’re told not to do.
Fwiw, the CDC and USDA sites still have the correct info in full rather than the half assed bullshit spouted on Facebook
https://www.cdc.gov/botulism/prevention/home-canned-foods.html
The USDA link is on that page
For now. Don't tell RFK.
These idiots don't know the difference between the bacteria and the toxin. You have to keep it hot until resealed, every single time
For those who come after, boiling previously canned for 5-10 minutes is recommended because any toxins will be destroyed. Spores of the problematic bacteria could remain, so it is necessary to consume the food immediately and to not feed it to individuals with compromised immune systems, particularly infants under 12 months.
I believe the above is correct based on my own personal reading of available information. I do not have formal training in food safety or science. Please do your own research, and none of what I've said applies to food that will be canned. Also, please correct me if I am wrong.
Time necessary would depend on your altitude and I suspect the amount of toxin present may exert an effect but I haven't run such an experiment or seen the data on that aspect. Hopefully no one is trying to boil and eat a jar full of purified botulinum toxin.
I mean, we'll just have to see if purified botulinum toxin is on the menu for the new Jackass movie...
Regarding preserving food for room temperature storage, I believe it depends on the acidity of the food. If I remember correctly, tomatoes are borderline pH for boiling water canning, so some people add lemon juice if they don’t have a pressure cooker. I think I remember beans being used as an example of a food that MUST be canned at higher temperatures (achieved by pressure canning) Due to low acidity/high pH. I think there was a helpful USA federal government website about it but I don’t know if i would still trust it
Baked beans are easy because the high sugar and salt discourages growth.
Not familiar with rebel canning, but I definitely assume they're nut jobs. That being said, the content in the post is correct, heat does destroy the botulism toxin, but not the spores. The spores won't hurt you, but they will produce more toxin if cooled back down and restored
So if I just ignore guidelines and do whatever I want I’ll be a happier person?
Seems like that applies to everything in life. Just with a way higher mortality rate.
As I recall, you can destroy the toxin if youre pressure canning, around 250 C.
250C for 20 minutes in most homegamer sized quantities will kill most things outside of extremophiles
How is this going to kill someone? Heat does kill botulism as long as it's consumed immediately after cooking, cuz it doesn't kill the spores.
To give more context - this person is a “rebel canner” which means that they do things which are unsafe. The suggestion here is to go ahead and not use pressure canning techniques for things that need that, or water glassing eggs, because you can just cook out the botulism. The attitude is like if I was telling you to go ahead and eat that puffy can of ravioli.
Basically, it’s the type of conservative chud that acts like a toddler that feels the need to do what they’re told not to do.
Food that is 100 degrees is not safe to consume. It would give cause severe burns