She's a jar, with a heavy lid.
December 2, 2010 7:27 PM Subscribe
How do other developed nations home-food-preservations differ so wildly from the US? Are their methods safer?
posted by furnace.heart to home & garden (16 answers total) 8 users marked this as a favorite
A friend of mine spent some time woofing in France last summer, and came back with a bunch of stories about air cured hams, and home fermented wines, etc. None of her food preservation stories ever really struck me as odd, until she told me about how the farm she stayed at preserved their chicken stock.
Apparently, they ladled chicken stock into jars that had been sterilized, and...well. That's it. Just chicken stock into jars. They apparently lasted for upwards of a year.
I have a pretty extensive canning background and have always followed my local state college's extension service, or my grandmother's advice (which usually coincide with each other). And the extension service would say that you have to obliterate that jar of stock with 20 minutes at 12lbs pressure...no water bath canning for stock.
Is this safe? Do developed nations home food preservation techniques differ THAT wildly from the US?
If this is the case, do countries like France have higher rates of botulism and other home-canning related illness? Is it a wash?
This has kind of thrown my home canning paradigm upside-down. Any help hivemind?