Quote:
Originally Posted by coronabarb
Worth, the Univ of Alaska Extension just released developed/tested times for quarts since they have such a big incidence of botulism among the natives there who had been doing things unsafely. Never thought to pressure COOK fish.
http://nchfp.uga.edu/how/can_05/alas...ish_qtjars.pdf |
Barb I found it right after I posted.
Someone gave me some canned fish up there and after talking to him about how he did it I politely took it and tossed it later.
I'm glad to know all of my friends that eat my canned and processed stuff trust me completely.
Worth