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Old 10-15-2009, 11:20 AM   #11
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Originally Posted by mcnerd View Post
Butternut squash can be canned in a pressure canner ONLY if it is in "cubes". Purees or butters are not safe to process.
Why is that?

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Old 10-15-2009, 11:47 AM   #12
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Originally Posted by doug_k48 View Post
Why is that?
Because the food scientists with ph.D's found out that we cannot process it correctly and sufficiently to eliminate the chance for Botulism poisoning.

National Center for Home Food Preservation | Seasonal Tips

Support bacteria. It's the only culture some people have.
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Old 10-16-2009, 07:10 PM   #13
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Originally Posted by Chef Munky View Post
Quick question here Mcnerd?

Kamp is from Norway,wouldn't she need to have a different guideline to follow then us in the U.S..?

From the National Center for Home Food Preservation
National Center for Home Food Preservation | Other Government Publications

United Nations?

United Nations
Food and Agricultural Organization (UN-FAO)
These publications provide an educational review of topics for an international audience and should not be used for recommendations or guidelines for home food preservation in the United States.

I'm very new to canning and have only done water bath for jams & jellies (thank goodness for McNerd - he's always been there when I had a zillion questions), but from the very beginning I would always read comments people would make about someone being from a different county so their canning procedures would be different and I was like "HUH?" That never made sense to me. Do other countries have a different type of botulism than we do or different food than we do? I never understood how it wasn't safe here in the USA, but could be safe in other countries. It really made me scratch my head - LOL!

My mother's menu consisted of two choices - take it or leave it!
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