09/18/10, 08:58 AM
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Join Date: Aug 2007
Location: Quinlan, Tx
Posts: 1,565
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Quote:
Originally Posted by Common Tator
I wonder how folks dealt with leftovers before refrigeration? I imagine they tried to cook only what they could eat before it went bad.
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They probably canned it or dried the meat.
Quote:
Originally Posted by Marilyn
This also raised another question about canning: if boiling canned goods for 10 mins kills any botulism that may be in the jar, why do we have to pressure can at 240 degrees for an hour or more?!
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You can only use the BWB for high acid foods. Meats and low acid food need to be pressure canned.
Many years ago we met the in laws at a cabin on the lake. It took them 3 days to get there. Meanwhile at night they cooked a pot of beans in a crock pot. During the day they popped the crock pot in the trunk. Everyone ate it except me. I tried to talk DH and DS out of eating it. Wouldn't you know everyone except me got the 'stomach flu' - I didn't eat it so I didn't get sick. And they still didn't believe it was from the pot of beans!
Last edited by NostalgicGranny; 09/18/10 at 09:02 AM.
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