Quoted By:
I will try to answer as much as possible as someone who works in the food industry but I have one question to start.
Why is it so hard to find good information on canning and curing (and disinfection in general), can anyone point the way to some good sources for information?
I believe there is a war on good information on the internet. Eg all information about traditional hot kettle canning is hard to find because of "liability", same with traditionally cured meats.
They will tell you that it is unsafe to hot kettle can many foods, but my understanding is that if you raise the temperature to to boiling, you will kill all but some thermophilic bacteria and some spores (possibly botulism) but as long as the food is acidic and kept cold there should be no risk. I understand there is risk of the food becoming warm and becoming a hazard but as long as the conditions are met there should be no risk (or less risk than driving for a week / acceptable risk).
>Am I wrong?
They also say it is unsafe to cure (ground) meats without nitrites, however sea salt has nitrates and paprika/celery salt have plenty of nitrites. I know it's not "guaranteed 100% safe" because of uncertainty in nitrate/ite levels, but I believe if falls under acceptable/negligible risk.
>Am I wrong?
Where can I find more legitimate information on practices the mainstream consider "unsafe"?
