what makes a recipe unsafe to can?

[Worth1]

The government lowered the temps pork should be cooked a while back from sawdust to something you can actually eat.

I have never cooked pork and poultry to these death valley temps.
I knew better.

Worth

[feldon30]

Originally Posted by Worth1

The government lowered the temps pork should be cooked a while back from sawdust to something you can actually eat.

I have never cooked pork and poultry to these death valley temps.
I knew better.

Worth

America's Test Kitchen were the first to really point me in the direction of USDA pork temperatures being 20 degrees too high. Now I take pork to 145°F and let it rest til it hits 150°F. And chicken, I go for 155°F on the breast, and 175°F on the thigh. Of course steaks I practically want them to walk to the table.

And just to continue in this vein, if you have ever cut into fully cooked chicken and found blood around the bone and wondered why, there is an explanation. After reading that, you'll know why restaurants these days tend to torch chicken.

[ScottinAtlanta]

Worth, you are so right. I complained to Publix here in Atlanta because all of the cooking suggestions on their meat are about double the cooking time needed to reach recommended temperatures. Basically, they are recommending that people destroy the expensive ribeye they just bought. I thought it was terrible to have lawyers write recipes. Result of my complaining: nada.