http://www.botulismblog.com/ Food Poisoning Lawyer & Attorney : Bill Marler : Marler Clark en Copyright 2011 Thu, 08 Dec 2011 15:44:29 -0800 Thu, 08 Dec 2011 15:44:29 -0800 http://www.sixapart.com/movabletype/?v=4.32-en http://blogs.law.harvard.edu/tech/rss I canned some brandied peaches & had some sugar juice left over. I boiled this down to fit into two jelly jars, then added brandy, so that I could have a thicker, stronger sauce to use with the peaches if I want. I'd say the brandy is about 1/4-1/3 of the volume of the jelly jars. It still left about an inch of space from the top of the jar & I didn't want to add more, so I put the lids on & gave them the boiling bath for 20 min., along w/the last of the peaches. The peaches tops all popped their seals but the brandied juice did not, so they are not sealed properly. My question is: Will the brandy preserve the juice or will the juice, in which the peaches were slightly cooked, be in danger of harboring botulism? I could freeze the juice if necessary.

]]> http://www.botulismblog.com/botulism-information/washington-state-university-offers-helpful-advice-to-home-canners/#15006 http://www.botulismblog.com/botulism-information/washington-state-university-offers-helpful-advice-to-home-canners/#15006 Botulism Resources Thu, 14 Aug 2008 14:13:35 -0800 bmarler@marlerclark.com (Botulism Attorney) Cool site, love the info.

]]> http://www.botulismblog.com/botulism-information/washington-state-university-offers-helpful-advice-to-home-canners/#15007 http://www.botulismblog.com/botulism-information/washington-state-university-offers-helpful-advice-to-home-canners/#15007 Botulism Resources Thu, 14 Aug 2008 14:13:35 -0800 bmarler@marlerclark.com (Botulism Attorney)