857. Water Bathed Canned Turkey Noodle Soup

Dr. Don and Professor Ben talk about the risks of turkey noodle soup that's been boiling water bath canning for 2 hours.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

• Canning - National Center for Home Food Preservation
• Ball® Blue Book Guide to Preserving 38th Edition, Recipe Book | Ball
• Iowa State Factsheet, Botulism
• Heat-Resistance Studies on Spores of Putrefactive Anaerobes in Relation to Determination of Safe Processes for Canned Foods, 1938.
• In Memoriam Terence Roberts (4 October 2024) – ICMSF | International Commission on Microbiological Specifications for Foods

777. Eating Deviled Eggs Made From Home-Canned, Split Open Hard-Boiled Eggs

Dr. Don and Professor Ben talk about the risks from eating deviled eggs made from home-canned, split open hard-boiled eggs,

Dr. Don - risky ☣️
Professor Ben - risky ☣️

• Canning Rebels | Hard boiled egg experiment | Facebook
• Text of "GREEN EGGS AND HAM" (by Doctor Seuss)
• Green Eggs and Ham - Google Books
• Food Safety Talk 319: I'm Feeling Botchy Today — Food Safety Talk
• Pickled Eggs - National Center for Home Food Preservation
• Why do Eggs Turn Green When Cooked? | Incredible Egg
• Full article: Investigation of a type C/D botulism outbreak in free-range laying hens in France
• Challenge studies with Listeria monocytogenes and proteolytic Clostridium botulinum in hard-boiled eggs packaged under modified atmospheres - ScienceDirect
• Pressure Canning Whole Eggs for the pantry! *NOT a G0v+ approved method #storingeggs #preservingeggs - YouTube
• Foodborne Botulism From Eating Home-Pickled Eggs --- Illinois, 1997
• Freezing Eggs - National Center for Home Food Preservation

539. Using Tattler Reusable Plastic Canning Lids

Dr. Don and Professor Ben talk about the risks of using tattler reusable plastic canning lids for home canning.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• 43 Folders | Time, Attention, and Creative Work
• The Guy Who Invented Inbox Zero Says We're All Doing It Wrong | Inc.com
• Bob Barker - Wikipedia
• Whose Line: If You Know What I Mean Compilation - Part 1 - YouTube
• Tattler Reusable Canning Lids – Tattler Lids
• Information – Tattler Lids
• National Center for Home Food Preservation | How Do I? Can
• The Band - Wikipedia

224. Dry Canning Ground Beef

Dr. Don and Professor Ben talk about the risks of dry canning ground beef using a recipe based on wet canned ground beef.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

• Merch — Risky or Not?
• Sarah Plain & Tall (@peeliesnpetals) TikTok | Watch Sarah Plain & Tall's Newest TikTok Videos... until she blocks you
• Dry Canning Ground Meat - Healthy Canning
• Heating patterns inside jars - Healthy Canning
• National Center for Home Food Preservation | How Do I? Can Meats
• Non-uniformity of lethality in retort processes based on heat distribution and heat penetration data - ScienceDirect
• Home Canning Processes for Low-Acid Foods - dry vs wet sweet potato processes

223. Reprocessed Under Processed Potatoes Held at Room Temperature for 24 Hours

Dr. Don and Professor Ben talk about the risks from eating reprocessed home canned Potatoes that were under processed and held at room temperature for 24 hours before reprocessing.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

• Merch — Risky or Not?
• Presto Precise® Digital Pressure Canner - Electric Pressure Canners - Presto®
• National Center for Home Food Preservation | How Do I? Store
• Botulism | Botulism | CDC
• Conservative Prediction of Time to Clostridium botulinum Toxin Formation for Use with Time-Temperature Indicators To Ensure the Safety of Foods | Journal of Food Protection
• Large Outbreak of Botulism: The Hazardous Baked Potato | The Journal of Infectious Diseases | Oxford Academic
• Notes from the Field: Large Outbreak of Botulism Associated with a Church Potluck Meal — Ohio, 2015