In article >,
Steve > wrote:

> If I'm going to be refrigerating homemade soup, should it go into the
> fridge immediately after cooking, or should I wait until it cools off
> a little? Or does that just allow bacteria to multiply?

I use a pressure cooker and leave it sealed during the cooling process
so it stays sterile. That way I don't have to worry about it.

The only time I ever got food poisoning from something I cooked was the
last (and very last!) time I cooked soup in an open pot and refrigerated
the entire pot straight off the stove.

I will never, ever not make soup in the PC again!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.