[Homestead] Canning Chicken
Lynda
lurine at softcom.net
Wed Oct 1 15:05:41 EDT 2008
Ah, just one small caveat to this. Botulism has NO taste, odor or anything
else to let you know it is there. About the only thing that *might* happen
is there might be a few bubbles or the seal may break.
Plus, as far as I know, it takes more than a quick heat to kill botulism
toxins.
Lynda
----- Original Message -----
From: <Clansgian at wmconnect.com>
> That explains it then. You'd have a much mellower outlook on life if only
> you had enough fried chicken and gravy. When are you coming up for a
> Southern
> fried feast you won't soon forget, eh?? I got lots of extra chickens this
> fall.
>
> I would hardly hesitate myself to eat the canned ground meat right out of
> the
> jar, but for over prudence's sake, make sure whatever you are using it in
> gets up to proper heat. If the meat is going into the rice or redbeans
> while
> they are cooking, by all means don't heat it first. But if you are going
> to add
> it after they are cooked, it would serve you well, for botulism's sake, to
> heat it first. Just a quick heat uncovered drives off the toxin if any is
> present.
>
> But having eaten a lot of meat preserved this way, boy and man, I can tell
> you that if it spoils, it doesn't take rocket science to know it. It
> smells
> extremely bad and you would in no wise be able to swallow it.
>
> James
>
> </HTML>
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