Posted on 08/22/2013 6:11:18 PM PDT by goodwithagun
Pop lids, add juice, re-water bath? Keep as is, drop sealed jars into pressure canner? Live dangerously?
WOW you take the cake for rude posts.
You might want to read up on some recent canning recommendations to take notice that most recommend adding lemon juice to tomatoes when canning.
As to pops, that can happen with either method or even from hot jars from simply scalding.
I personally would be afraid to eat anything you canned, you are much to smug and sure of yourself...
Wow...I’m just here to read the posts.
Who would even want to eat a low acid tomato?
Makes zero sense.
If a canned good develops botulism cooking will not help. It's not the botulinum bacteria that will kill you it's the botulinum toxin that the bacteria create and heat does not destroy those toxins.
Foodborne botulism can be transmitted through food that has not been heated correctly prior to being canned or food that was not cooked correctly from a can. Most infant botulism cases cannot be prevented because the bacteria that cause this disease are in soil and dust. The bacteria can be found inside homes on floors, carpet, and countertops even after cleaning. Honey can contain the bacteria that cause infant botulism, so children less than 12 months old should not be fed honey. Honey is safe for persons one year of age and older.[29]
Cooking for at least 10 minutes will destroy botulism, is something that I've understood to be true now for a very long time. If you find any evidence to the contrary, please ping me. From the quote above, seems they're implying that heating the food properly does indeed destroy the toxin?
My apologies! It appears that you are right. I had always heard that the toxins could not be destroyed by heat.
Heat will destroy some toxins and others it will not, at least not the temperatures we're talking about in food preparation.
Would be a good idea to research further perhaps, but I don't see it as a huge concern.
Don’t wonder. I did a search and found at least three good sources which confirm what you said. One said to cook suspect canned food for 30 mins at 178 degrees but the others said ten minutes. Sorry about the confusion. :-)
POISON
In the context of biology, poisons are substances that can cause damage, illness, or death to organisms, usually by chemical reaction or other activity on the molecular scale, when a sufficient quantity is absorbed by an organism. Legally and in hazardous chemical labelling, poisons are especially toxic substances; less toxic substances are labelled "harmful", "irritant", or not labelled at all.
In medicine (particularly veterinary) and in zoology, a poison is often distinguished from a toxin and a venom. Toxins are poisons produced via some biological function in nature, and venoms are usually defined as biologic toxins that are injected by a bite or sting to cause their effect, while other poisons are generally defined as substances which are absorbed through epithelial linings such as the skin or gut.
TOXIN
A toxin is a poisonous substance produced by living cells or organisms that is active at very low concentrations. Toxins can be small molecules, peptides, or proteins and are capable of causing disease on contact or absorption with body tissues by interacting with biological macromolecules such as enzymes or cellular receptors. Toxins vary greatly in their severity, ranging from usually minor and acute (as in a bee sting) to almost immediately deadly (as in botulinum toxin).
Biotoxins vary greatly in purpose and mechanism, and can be highly complex (the venom of the cone snail contains dozens of small proteins, each targeting a specific nerve channel or receptor), or relatively small protein.
http://answers.yahoo.com/question/index?qid=20080306005502AAafNcm
Thanks,
Thanks. I think I learned more though. lol
Those distinctions between poisons and toxins are very interesting. Thanks for posting that.
Who would even want to eat a low acid tomato?
It is for a person who does not like, or does not tolerate acidic foods. Fortunately that is not me. I could just about live on home grown heirloom tomatoes.
I wouldn’t worry about it if it were me. As you can see many people have never heard of adding lemon juice. I just started adding 2 tablespoons of lemon juice per quart of tomatoes along w a teaspoon of salt a couple of year ago and found I really really like the hint of lemon in my canned tomatoes. Very tasty... So I add lemon because I really like the flavor not because of fear of botulism.
Brian
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