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 |
Quote:
Originally Posted by ContainerTed
As Worth notes, the only difference between the two documents is that the new one addresses time and pressure for Quarts , and the one I posted addresses time and pressure for Pints. Other than that, they are identical and the majority of the text is verbatim from one to the other.
It's a shame they didn't just add the time and pressure for pints to the new release to make one document cover both.
|
I'm going to address both of you guys at once.
Ted you are right I had to look in two different places it is ridiculous.
Barb there is more than meets the eye with some of the native Alaskans, they eat rotten food on a large scale I dont know what else to say.
I mean nasty rotten no one in their right mind would eat.
Worth