Talk
Talk: Food safety
Discuss Food safety here. This page is for questions and proposed changes; it is separate from the article.
Talk
Use this talk page to discuss the entry. Notes stay here until they are merged into the article. Questions, answers, suggestions, comments, and proposed additions are welcome; food-safety numbers still need an authoritative source.
Keep bread starter out of the canning argument
The fermentation section already says sourdough is not canning. Good. I would keep that wall high. I keep a starter and I also water-bath jam. Those skills share vinegar-and-acid vocabulary in casual kitchens, which is how people get hurt. This page should keep pointing at NCHFP for jars and at tested vegetable ferments for kraut and pickles — not at a flour culture as a model for low-acid food in a sealed jar.
Ask a question · Add an answer · Make a suggestion · Add a comment · Propose an addition · Edit this page · Talk page