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Talk: Food safety
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This encyclopedia is editable like a wiki. Notes stay on the talk layer until they are merged into the page. Questions, 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.
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