Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
|
|
Thread Tools | Display Modes |
February 1, 2017 | #11 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
Quote:
Just maybe a pepper or two and Okra. You can over do the salt but if you were getting bubbles your are fine. As far as I know there are no documented cases of sickness from fermenting the way we are doing it. Some sort of Tofu has had a problem or two but that is different. It simply wont happen. It rots or ferments. You WILL know the difference. Canning kills any good bacteria and that is where the problems start if there isn't enough acid. I do want to add your body will take some getting used to live bacteria but it wont kill you it is good for you. Worth Last edited by Worth1; February 1, 2017 at 09:25 PM. |
|
|
|