In article ,
Malcolm wrote:


The danger with high-protein, non-acid foods, such as fish and meat
is that mere boiling point is not enough to destroy Clostridium
botulinum spores. If one then germinates, the toxin will build
up, and the sealed food can then be lethal. Yes, it happens.

This is scaremongering, based on nothing at all, it would seem.

According to the NHS website, there were just 33 recorded cases of
food-borne botulism in England and Wales in the 30 years from 1980 and
2010, and 26 of those were linked to a single outbreak in 1989 caused by
contaminated hazelnut yoghurt.

Sigh. And just how many people in the UK bottle meat, fish and
other such high-protein, non-acid foods in Kilner jars? Almost
everyone has better sense than to do that, because there are much
better ways.

Bottling low-protein, acid foods such as almost all fruit is and
never has been a problem and accounts for the VAST majority of
such bottling in the UK. The remainder is almost always low-protein,
non-acid foods such as vegetables.


Regards,
Nick Maclaren.