jmcquown wrote:
>>Actually, there's nothing wrong with it at all. I keep a soup pot
>>going almost all winter, using leftovers.
>>Disease organisms are killed at the pasteurization temperature range
>>of 140° to 155°F.
>>The "low" setting on a slow-cooker is 200°F. (High is 300.) This is
>>well above recommended internal temperatures of meats, and well above
>>pasteurization temperature, which makes it totally safe.
>>
>>Connie
>>************************************************ *****
>>My mind is like a steel...um, whatchamacallit.
>
>
> Okay, I take it back. The idea simply never occurred to me and didn't sound
> like a good one.
>
> Jill

Well, I'll give it a go. Tomorrow I'll make some bolognese and post back
in a couple of days how it all went. If I don't make a post assume I
went under a bus rather than got ill :-)

Cheers
James.