Archived posting to the Leica Users Group, 2005/05/19

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Subject: [Leica] Laws of thermo kitchen dynamics
From: michiel.fokkema at wanadoo.nl (Michiel Fokkema)
Date: Thu May 19 01:02:43 2005
References: <BEB129D3.15382%mark@rabinergroup.com> <E4736A7E1198AE70ECD50287@hindolveston.reid.org>
 
Brian Reid wrote:
Any sauce with tomato in it is easy to can safely because
> the tomato is acidic enough to kill most bacteria. The University of 

Not totally correct.
The heat will kill all living bacteria. The acid will prevent the 
outgrow of spores. pH of the sauce should be below 4.2.
After opening the sauce should be chilled. Any tomato sauce without 
extra addition of vinegar and/or preservative will develop moulds quit 
soon even in the fridge.

Best regards,

Michiel Fokkema
In reply to: Message from mark at rabinergroup.com (Mark Rabiner) ([Leica] Laws of thermo kitchen dynamics)
Message from reid at mejac.palo-alto.ca.us (Brian Reid) ([Leica] Laws of thermo kitchen dynamics)