Originally Posted By: Susan
Mac, like many situations discussed here, luck is always a common factor. Sometimes it's good luck, sometimes it's bad luck.

You and yours have been lucky.

Fact: Botulism is only killed by temperatures over 240ºF (116ºC). Foods preserved by the water bath method only reach 212ºF (100ºC).

"Because we've always done it that way" is not a rational explanation of why something shouldn't be changed for a good reason. Exposing yourself and your family and friends to a paralytic poisoning that has a 70% death rate if untreated (think: during a disaster) doesn't make sense when you know better.

Anything that involves the term "mechanical ventilation" should be avoided, IMO.

Sue


Very good explanation Sue. Too bad that it is falling on deaf ears with a certain person here and his latest post will not warrant any further replies from me. It is hopeful though, other people here learn from the scientifically proven facts presented here in regards to safely canning food.
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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