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  • From: "Lynda" <lurine AT softcom.net>
  • To: <homestead AT lists.ibiblio.org>
  • Subject: Re: [Homestead] Canning Chicken
  • Date: Wed, 1 Oct 2008 11:05:41 -0800

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

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