Xuli Bone Shino
Assistant Cook
I'm not a professional cook of any kind, but I've came up with my own recipes to help keep my health up all these years.
My intent with my current recipes is to help with muscular hypertrophy while also keeping a good amount of antioxidants flowing throughout the body.
I've cooked with alkaline water for awhile, and I came here to the forums to ask if it's possible to can foods that have been cooked in water that has been ionized to a ph of 10. Is it possible? Will Clostridium Botulinum (or other toxin secreting microbes) still sporulate in a basic media solution such as this (even with a mixture of pink and potassium salt?
My intent with my current recipes is to help with muscular hypertrophy while also keeping a good amount of antioxidants flowing throughout the body.
I've cooked with alkaline water for awhile, and I came here to the forums to ask if it's possible to can foods that have been cooked in water that has been ionized to a ph of 10. Is it possible? Will Clostridium Botulinum (or other toxin secreting microbes) still sporulate in a basic media solution such as this (even with a mixture of pink and potassium salt?