In article >, Michael
Horowitz > wrote:

> Knowing my boss likes to go deer hunting, and having spotted the
> mention of venison in seveal posts, I mentioned my meat canning
> experience.
> He said that he'd been canning for years. When I brought up the use of
> pressure, he mentioned that wasn't what he did. He went on to
> describe a water bath that had a lid but did not build up pressure.
> He kept the water boiling for 5 hours.
> I'm not going to try it, but I will send him that earlier message
> someone posted describing at what temp. bugs and toxins get destroyed.
> How can he still be alive? - Mike

Dumb luck?
My mom canned a boatload of veggies using a waterbath process until she
got a freezer in the 1950s. She also cooked everything to a
faretheewell.

This seems like a good opportunity for me to again repeat some good
words from Myra Arrendale, proprietor of Home Canning Supply &
Specialties <homecanningsupply.com>. We were discussing such things and
she said this: "When our grandmas and great grandmas were doing their
canning, they used the most recent methods and equipment available to
them at that time. We should do no less."
Don't do what your boss is doing. And don't count on changing his mind
in spite of the research done by university food scientists. "We've
always done it this way and nothing has ever happened." Eeek!
--
-Barb
12-28-03: Tourtiere picture added to my site: <www.jamlady.eboard.com>
Also a picture of my Baba Authorized struhadlo for making halushky
"If you're ever in a jam, here I am."