Are you kidding? Risk your life or someone else's life? Trust me, If you open a bottle that has turned you will know right away not to eat whats inside. You will notice the lid is puffy before you even pop the cover. If you opened a can of meat from the store that didn't smell right would you eat it?
The first week in my food science college education we learned that botulism is oderless and tastless and that a bulging can or lid is not required for botulism (or other bacteria) to be present. I spent over a decade in the food industry educating people on the safe handling, preparation and storage of food. And although I am not a PHD in this field, my extensive education and hands on experience makes me more then qualified to say that water bath methods is NOT recommended nor safe. Have you ever seen a person slowly die from water bath canning botulism poisoning? It will very quickly change your outlook on the use of a pressure canner.
I don't wish to hijack the rest of this thread on this debate, but feel free to PM me if you wish to civily discuss further.
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Earth and sky, woods and fields, lakes and rivers, the mountain and the sea, are excellent schoolmasters, and teach some of us more than we can ever learn from books.
John Lubbock
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