In article > ,
George Shirley > wrote:
( others' snipped)

> Going to the source of information is always better than guessing or
> expecting someone else to provide you the information. There are many
> reasons for processing acidic foods in a boiling water bath for many
> minutes, not all are about bacterium but all are about food safety. You
> can also pasteurize your food at 180F for the required length of time.

The ONLY mentions I've ever seen for pasteurization are for some
pickles, George. Not all pickle recipes provide the pasteurization
option ‹ it requires more temperature control than I'll bet most of us
can manage. You're not suggesting pasteurization for other stuff, are
you?
>
> Once more, check out the UGA site for actual food science reasons for
> how we put up our food and for how long and at what temperatures.
--
Barb,
http://www.barbschaller.com, as of June 6, 2012