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["Lynda" <lurine AT softcom.net>]

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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