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Sterilizing Kilner jars
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David Hill 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. 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. I have not, but you seem to have an obsessive delusion that all vegetables are high in acid. Since you seem to have trouble with this: MOST VEGETABLES DO NOT CONTAIN ENOUGH ACID TO STOP CLOSTRIDIUM BOTULINUM FROM GROWING. MOST FRUITS DO, HOWEVER, AND *T*H*E*R*F*O*R*E* EXPERIENCE WITH FRUIT IS *I*R*R*E*L*E*V*A*N*T*. THE RISK OF BOTULISM FROM BOTTLING VEGETABLES IS VERY LOW. BUT THE RISK OF DEATH IS *V*E*R*Y* HIGH IF IT DOES HAPPEN. IT IS PROBABLY *H*I*G*H*E*R* THAN FOR MEAT AND FISH, FOR SEVERAL REASONS. Regards, Nick Maclaren. |
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