Here are some facts.
Normal thorough cooking (pasteurisation: 70°C 2min or equivalent) will kill Cl.botulinum bacteria but not its spores. To kill the spores of Cl.botulinum a sterilisation process equivalent to 121°C for 3 min is required. The botulinum toxin itself is inactivated (denatured) rapidly at temperatures greater than 80°C .
70C = 158F.
121C=249.8.F
80=176F
So even if you had toxin on your jar boiling the contents will neutralize the toxin.
This is why they say heat canned food.
Next.
Lime juice and lemon juice can be interchanged to acidify food.
(look at link I posted before.)
If you dont like either one of those or that nasty vinegar then use citric acid.
1/2 teaspoon per quart.
My fermented hot sauce is very safe when it comes to acid.
Fermenting puts enough acid in it alone to do the job but yet I add lime juice and citric acid.
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