On Thu, 22 Aug 2013 16:14:42 +0100, Janet > wrote:
> In article >,
> says...
> >
> >
> > We have an aversion to botulism
> and even though acid + sugar is a
> > preservative, we still think it's better to be safe than sorry.
>
>
> Botulism is a notifiable disease here, which means every case diagnosed
> (and its source) is compulsorily recorded. Since 1922, there have been
> 17 recorded incidents of food-borne botulism in the UK, and none of the
> sources were jam/marmalade.
>
> Janet UK.
I don't consider it a hardship to give whatever I've made a 10 minute
hot water bath, but I have the necessary tools to do it and don't have
many jars to process when I do. I'd probably have a different
attitude if I made large batches, but I don't. The new to me thing
that I just learned this morning is to wipe the rim of jars with a
vinegar dampened cloth or paper towel (I've only used water up to
now). Hopefully, this new information stays put in my head until the
next time I make jam.
Thanks to both you and JB, I've pinned your recipes to an appropriate
Pinterest board for easy access in the future.
--
Food is an important part of a balanced diet.