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Is there any other way, besides boiling for 10 minutes, to make sure home-canned fish are safe to eat?

 
As a protection against botulism toxin, if you have any doubts about the canning methods used, all low-acid home canned foods must be boiled before tasting. Because boiling fish vigorously would destroy the texture, another method of destroying botulism toxin in fish was developed:

 

  • Open the jar and, if there are no signs of spoilage, insert a meat thermometer so that the tip is as near as possible to the center of the contents.      
  • Cover the jar with foil with the thermometer inserted through the foil.      
  • Put jar in an oven preheated to 350 degrees F for 30 to 40 minutes or until the thermometer registers 185 degrees F.      
  • Let the hot jar stand at room temperature for 30 minutes to complete the heat treatment. Do not speed the cooling. At the end of 30 minutes, serve hot or refrigerate for use later.


 

 

Source: "The New Putting Food By".
 

 

 

 

 

 

 

Last update: Tuesday, May 05, 2009

 

 


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