Clostridia botulinum is a bacteria that is intolerant of oxygen, is motile (can swim) and whose spores can withstand heat in excess of 212 degrees F. During the process of producing spores, it also produces an extraordinarily potent neurotoxin. C. botulinum loves protein and was first isolated from densely packed sausages (botellus in Latin).
Botulism is a grave condition...not just a case of johnny-trots. It has a high mortality rate.
The spores' high tolerance for heat means that it will survive the typical canning process. C. botulinum will not grow in low pH foods (below 4.2pH) so vinegar or another edible acid is added to canned foods to lower the pH. Summer sausage is inoculated with a bacterial culture that rapidly produces lactic acid. Other foods that are preserved by lactic acids include cheese, sauerkraut, kimchi and fermented pickles.
The presence of nitrates/nitrites serves two functions in cured meats. It gives meat a pink tint which is desired by consumers in such products as hams, corned beef and hotdogs. It also prevents C. botulinum from reproducing. The amount of nitrates required is minute. As a convenience, it is typically supplied diluted with common table salt (6.25% Sodium Nitrite) and the blend is used at a rate of 0.2%, by weight. That pencils out to 1 ounce of pink-salt per 30 pounds of meat + juice. Even that is a minute amount. A common way to handle that is to prepare a "stock solution" of one ounce of pink salt in fifteen ounces of water and then add one ounce of the stock solution to every 32 oz (two pounds) of meat. That is, every quart jar.
Saltpeter (potassium nitrate) was commonly used for the purpose because potassium nitrate was relatively easy to separate from other, similar salts that might lack the ability to suppress C. botulinum.
If one were to fill a wooden tub with chicken manure and then were to water the manure to produce a past, potassium nitrate crystals will grow like whiskers or needles from the rim of the tub as the solution wicks upward and the water evaporates out of the solution.
Don't trust my math. Pencil it out yourself.
Could you expand on the process of turning chicken manure into something I'd want to process my meat with again?
ReplyDeleteMost folks are going to buy the pink salt from Amazon for obvious reasons.
DeleteJoe, they can also buy Salt and commercial canned foods from Amazon-WM etc.
DeleteThey will run out. Thus, my query. Starvation and malnutrition make otherwise good folks act badly.
Always looking for options to avoid that.
Thanks for the explanation. My Mom used to can and preserve food, but I;ve never done it. We have such excellent local produce here that I'm considering learning to do it.
ReplyDeleteI think when you talk about the regular canning process not killing the organism you are referring to water bath canning. Pressure canning at an appropriate pressure for your altitude, minimum ten psi will kill it. This is why in water bath canning the jars must be sterilized before use, this is not a step required in pressure canning. I have over fifty years of experience in pressure canning.
ReplyDeleteGosh, fifty years. Perhaps you could coordinate with Joe to write what you know to be published here.
DeleteI for one would sure appreciate gleaning from that knowledge.
I'd be happy to answer questions, let me know how you can be reached. I have done a keto diet for over twenty years and have been doing carnivore for the last fourteen months so no longer preserve anything but meat and bone broth.
Deletekubek3atcomcastdotnet.
I have canned a lot. But never meat. Others took care of that. So while having experience in canning, I have much to learn of canning meats.
ReplyDeleteI have brined red meat and fish. Never thought of that as canning.
Joe, I'll say again the joy of a good story or education of many subjects is much appreciated.
Excellent post, thanks!
ReplyDeleteIf you have never tried canning (as I had until recently) then I highly recommend Simply Canning by Sharon Peterson (ISBN 978-0-9898697-2-0). She carefully describes the canning methods and more importantly, how to use pressure canners The recipes are straightforward and always followed by "Sharons Tips" which give advice that ensures success.
ReplyDeleteThere are other books out there but none that I have is as detailed as that one and all are more for experienced canners.
Phil B
This is the cheat-sheet I use for dry curing my bacon.
ReplyDeletehttps://eatcuredmeat.com/dry-curing/how-much-curing-salt-per-pound-of-meat-dry-or-wet-curing-tool-calculator/
The pink salt is Prague Powder #1 or #2(for dry/long term cure at room temp.
You have to be sure people know it's Pink Curing salt so as not to be confused with Pink Himalayan Salt- which is regular salt.
Thank you, Kurt!
DeleteSo, if you have some past the Fresh date canned goods, but they are still cupped in on the ends,they are still safe,but if they are a little soft or bulging,,don't?
ReplyDeletePretty much.
DeleteWhen I was a Seabee back in the 80's, we ere eating 20 tear old C-rats (which are better than MRE's IMO).
Canning is not that hard, but you must follow the steps and maintain sanitation. If you are new to this, check out "suttens daze" on YouTube and get "The Encyclopedia of Country Living" by Carla Emery. That book is worth twice what you will pay for it
ReplyDelete