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| Sunday evening I quartered about 40 lbs of fresh tomatoes and heated them to near-boil in preparation for the food mill and eventual processing. We had an emergency that took us out of the house. Now, I have a huge pot of tomoatoes sitting in a covered pot on my stovetop.
Dump them or is there anyway to salvage this mess? |
Follow-Up Postings:
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| Unfortunately, you need to dump them. Way too long at "bacteria loving" temps. Compost pile? Just consider it fertilizer. Bummer, but sometimes things just happen. Deanna |
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| Why couldn't she have boiled them for 15 or 20 minutes? Wouldn't that have killed any bad bacteria? |
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| Why couldn't she have boiled them for 15 or 20 minutes? Wouldn't that have killed any bad bacteria? No. It might have destroyed any toxins that had developed over the 48 hours but it wouldn't have killed any of the heat-tolerant bacteria. Much higher temp than boiling would be required to do that. They would have gone into the jars and sealed into an anaerobic environment. Boiling the food AFTER opening jars and before consuming it only destroys toxins, not bacteria. Dave |
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- Posted by readinglady z8 OR (My Page) on Wed, Oct 10, 12 at 13:45
| Leaving warm tomatoes covered on a stovetop like that is also an invitation to flat-sour which is really nasty. I'd be afraid that even if the tomatoes were safe to eat they wouldn't be palatable. You could, in theory, bring them to the boil, cook and then PC, which is going to destroy what's there, but the product is so compromised you're expending a lot of energy (yours and utilities) for an inferior product. I'm very sorry but emergencies happen. I'd just dump and move on. Carol |
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| OK. I was curious, and it's better to be safe than sorry! |
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