Processing / Preserving Garden Harvest

hey, this is the thing I was talking about. I thought it was a mushroom... but no matter what it is: nobody wants it! I wonder if these bacteria can't be destroyed by heat, for example...?
yung :cool:

These bacteria are very heat-resistant. Frost or drying out can hardly harm them either. Boiling for 15 minutes can inactivate the toxin. However, the spores can still multiply again and produce toxin at a later time. :rolleyes:
[Gartengestaltung]

One should not be afraid to preserve vegetables or fruits now. It is simply important to do it correctly, that's all. In my opinion, the best jars to use are those from Weck. The glass lid seals onto the jar with the help of a rubber ring. If something goes bad, the lid comes off. And if this is the case, you know that you must not consume the contents.

[Gartenbau]

I myself have already made and canned jam etc. many times. You just have to make sure to use fruit and vegetables that are not already moldy. Furthermore, I always disinfect the jars first with boiling water, and then with high-proof alcohol. To be on the safe side. My tip is: you shouldn’t get cheap canning jars from the supermarket. Screw caps are not so safe, because you can’t exactly tell if something is “working” inside the jar.

Mara ;)