Quote:
Originally Posted by coronabarb
"I don't know how humankind has survived without food safety guidelines..."
Many of them didn't. We don't hear about the "ptomaine poisoning" as often, (now called botulism) although it does occur every year. Thankfully, it's infrequent and a lot of it occurs in Alaska, etc where they process fish incorrectly. Adding fish to any recipe and then water bath processing is really risky, so I'm glad you haven't had any problems in the past. I don't want this to turn into a "thing" here so that's all that needs to be said.
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Re canning fish, did you know the All American canner company says to not use the 2 smaller pressure canners , the 10 and 15 quart ones, to can fish?