Quote:
Originally Posted by coronabarb
Durgan, you make these statements as if they are fact, so I would be interested in knowing what you base them on. Links? Citations? There are other factors that come into play. I have never read that only 3 mins is necessary to kill bot spores. And when does one start timing the 3 mins? Food density is just one issue that can affect heat penetration, so without a probe in the middle of the jar, how do you know when it reaches temp in the interior? NCHFP has already done all of this research, so I follow their guidelines as tested and scientifically sound.
No where is 15 pounds of pressure advised except for those who live at an altitude that require it to reach 240F. So perhaps your juice method is overkill. Obviously, you are free to process your food as you please. But if you want to post your method as safe for everyone, then please back it up with some evidence.
|
And when does one start timing the 3 mins?
My method of Pressure canning is:
Homogeneous material, drinkable liquid. Seen liters in Canner. Apply heat without the weight in place until steam is streaming out the port. This usually take 30 to 45 minutes. Install weight. Let pressure build up to 15 PSI. Start timing, in my case 15 minutes. Allow to decompress naturally with time. Check seals, if tight then store. If not sealed redo or consume within a few days.
I have also checked the temperature with a
http://www.labdepotinc.com/Product_D...pid~13525.aspx Sterilization Indicators