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.

Clearly not, judging by this thread. I also note the absence of any
evidence to back up your blatant scaremongering about botulism,
including "it happens", which I note you have snipped, presumably so you
can avoid having to respond to my request to demonstrate that it
referred to Kilner jars.

You really do seem to be being deliberately foolish. I snipped that
paragraph because it was not relevant. I never said that it happens
in the UK,

Oh, what an enormous wriggle we see before us. You most certainly did
not say that it didn't happen in the UK. Go back and read the context of
that remark.

I certainly agree that I did not say that it doesn't happen here.
My paragraph stated above says what I meant to say, and is correct.
Warning people that bottling fruit is safe, but higher temperatures
are needed for some other foods is not scaremongering. Some people
(and I suspect that Baz may be one) have enough nous to be interested
in pushing the boundaries.

Either you desperately need a remedial course in English comprehension
or you are simply trolling. Or both, I suppose.


Regards,
Nick Maclaren.