Member Since October 28, 2009
Ask
Liked this profile? Tell your friends about it

Recent Activity by Bill

Commented: About Marko's answer

Thanks very much, Gary. I think that simmering the sauce for 2 days definitely helped, then the pressure canning process itself. Good lesson for me, though: now I know that the elements on the right ...

Commented: About Gary A. Cuccia's answer

Thanks very much, Gary ;-) From my Food Safe training at a bakery and from working in a lab for a few summers as a student, I was thinking that botulism would only become an issue once the sauce was ...

Asked: How to fix slightly fermented tomato sauce

I am making a tomato salsa and left a 2 gallon pot on the stove last night to thicken before processing in a pressure canner. In the morning it smelled a bit fermented; I think the temperature was too ...

Activity Summary

Topics of Interest

Bill did not provide topics yet.

Contacts

Bill has no contacts.

Compliments

No compliments were posted on Bill's profile yet.