Yeah! The toxin itself can be destroyed by ten minutes of boiling. Actually, less than that; that's just the CDC recommendation to be on the safe side. I'm seeing 185°F for 5 minutes or 176°F for 10 minutes as absolute minimums elsewhere, but you need to ensure the *entire* pot reaches that temperature for that entire time.
The *spores*, on the other hand, are much more durable, and can survive water-bath canning. (Acidifying the food helps ensure that even if spores survive, they can't grow.) I think pressure canning (with its higher temperatures) is supposed to be pretty reliable for killing them, which would be why it's used for low-acid foods.
They really emphasize boiling during canning, but don't talk much about boiling when cooking the canned foods before eating, which I find odd.
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timeasmymeasure
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Date: 2019-09-04 11:12 am (UTC)The *spores*, on the other hand, are much more durable, and can survive water-bath canning. (Acidifying the food helps ensure that even if spores survive, they can't grow.) I think pressure canning (with its higher temperatures) is supposed to be pretty reliable for killing them, which would be why it's used for low-acid foods.
They really emphasize boiling during canning, but don't talk much about boiling when cooking the canned foods before eating, which I find odd.