Re: [CH] vacuum packed salsa

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Diane Salts wrote:
> 
> I recently bought one of those vacuum machines that vacuum packs food. It has an attachment that will let me vacuum seal regular canning jars. Has anyone tried using one of these for fresh salsa?

Such vacuum machine sealers are fine for keeping salsas fresher for 
longer in the refrigerator but can't be used as a substitute for the 
BWB and pressure canning processes.  For safe room temp storage, 
acidic foods must be subjected to boiling water temps long enough 
to kill bacteria, molds and yeasts.  Low acid foods (the chiles, 
onions and even some tomatoes that go into most salsas are low acid 
foods) must be subjected to temps of 240+ degrees fahrenheit for 
a sufficient amount of time to not only kill the bacteria, molds 
and yeast but also bacterial spores.  The spores of botulium toxin 
producing clostridium botulinum thrive in low acid, anerobic vacuum 
environments.

-- 
"The smallest minority on earth is the individual. Those 
who deny individual rights cannot claim to be defenders 
of minorities." -- Ayn Rand 

Rich McCormack (Poway, CA) macknet@pacbell.net 

Who is Rich McCormack?  Find out at... 
http://home.pacbell.net/macknet/

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