Member Since October 28, 2009
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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 ...

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