On 07/09/2013 12:39, Nick Maclaren wrote:
In article , Baz wrote:
I was wondering, instead of wasting gas and electricity to sterilize the
jars, if citric acid and sodium bisulphite(as in winemaking sterilization)
would do the trick.
I do bottle some things when I have the oven on and cooking.

No, they wouldn't. Not even remotely.

That combination kills things like acetobacter, lactobacter etc.,
few of which sporulate. If you are going to store non-acid foods
anaerobically, you need to either kill some very tough spores or
prevent them from growing. That is why salting, smoking etc. were
and are used to preserve such foods.


Regards,
Nick Maclaren.

I am sure that in the beginning Baz said he was going to bottle fruit
and veg.
Where have you got this obsessive idea that he is going to bottle fish
and meat?
For fruit I've used a combination of Sodium Metabisulphite and boiling
water to clean the jars, as I do for Jam, just has foul vapour.
David @ a now clouding over side of Swansea Bay