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SheilaC
True Blue Farmgirl
1948 Posts
Sheila
Vermont
USA
1948 Posts |
 Posted - Apr 30 2008 : 11:35:21 AM
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| I've been looking through a great book with lots of great recipes for canning different meats/veggie combinations, etc. This book says you should boil anything you can that is a meat or a low-acid food for ten minutes after opening the jar and never to taste it cold right after opening it. Okay, are they just paranoid, or is this for real? We've been eating chicken and venison that I canned last fall all winter without doing this at all, somethimes we've even used the chicken cold in stuff. Are we risking our health? Any insights? I mean, isn't that what the pressure canner is for? Or am I mistaken? I've only been canning for two years, with no family example, so I'm sure I could have missed something. Please let me know what you feel about this. Thanks! |
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Canning
