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Cooking Without the Risk of Botulism

If I do it 4-8 weeks later, will the second canning provide the same protection against botulism, or is it too late? Should I throw away cooked green beans, pepperoni sauce, stuffed cabbage (unfortunately all cooked without acid…)?

We asked an expert in microbiology about “preserving and protecting against botulinum toxin”. He basically recommends working with the addition of acid when preserving instead of boiling twice. In his opinion, the products have a perfect taste with adjusted small amounts of vinegar and lemon juice with a little sugar to counteract the vinegar taste and thus also protect against the botulinum toxin.

When you have heated preserves without added acid, he specifically advises leaving them “in peace” for the time being, but carefully opening them before you intend to eat them. If there is no negative pressure, mold has appeared or you notice a different, not “normal” smell, you should dispose of the contents immediately. If the product makes a perfect impression, you should still boil it briefly before consumption.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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