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Several people in California have been affected by a botulism outbreak originating at a gas station. Botulinum bacteria are anaerobic and can contaminate improperly canned foods, such as a gas station's nacho cheese:
An outbreak of severe food poisoning in Sacramento, California, that left nine people in hospital has been linked to cheese sauce sold on nacho crisps at a family-run petrol station.
[...] Cases of botulism, a rare and sometimes fatal form of food poisoning, were first reported on 5 May and in total nine people are confirmed to have it. One of the victims is reportedly so ill she cannot speak or keep her eyes open.
[...] Botulism poisoning is caused by toxins released by a type of bacteria called Clostridium botulinum. Human digestive processes cannot break down the toxic chemical, which moves to the nervous system. Symptoms emerge in adults 18-36 hours after eating contaminated food.
Also at CBS and The Sacramento Bee.
(Score: 2) by takyon on Monday May 22 2017, @07:04PM (2 children)
This is from my Presto manual. Page 46-47.
PRESSURE CANNING FISH AND SEAFOOD
Pressure canning is the only safe method for canning fish and seafood.
Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon as possible. Canning should be restricted to proven varieties where it is definitely known that a product of good quality may be obtained.
Follow step-by-step directions beginning on page 12 for canning procedure. Process fish and seafood according to the following recipes.
CANNING RECIPES: FISH AND SEAFOOD
CLAMS-WHOLE OR MINCED
Keep clams on ice until ready to can. Scrub shells thoroughly and rinse. Steam 5 minutes and open. Remove clam meat. Collect and save clam juice. Wash clam meat in salted water using 1 teaspoon of salt for each quart of water. Rinse. In a pot, cover clam meat with boiling water containing 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per gallon. Boil 2 minutes and drain. To make minced clams, grind clams with a meat grinder or food processor. Fill jars loosely with pieces, leaving 1-inch headspace and add hot clam juice and boiling water if needed, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure, half-pints 60 minutes and pints 70 minutes. For processing above 2,000 feet altitude, see page 43 for recommended pounds of pressure.
CRAB
Keep live crabs on ice until ready to can. Wash crabs thoroughly. Place crabs in water containing 1/4 cup lemon juice and 2 tablespoons of salt per gallon. Simmer 20 minutes. Cool in cold water and drain. Remove back shell and then remove meat from body and claws. Soak meat 2 minutes in cold water containing 2 cups lemon juice or 4 cups of white vinegar and 2 tablespoons of salt per gallon. Drain and remove excess moisture. Pack loosely into clean, hot Mason jars, leaving 1-inch headspace. Add 1/2 teaspoon citric acid or 2 tablespoons lemon juice to each half-pint jar; 1 teaspoon citric acid or 4 tablespoons lemon juice per pint jar. Add hot water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure, half-pints 70 minutes and pints 80 minutes. For processing above 2,000 feet altitude, see page 43 for recommended pounds of pressure.
FISH-GENERAL METHOD
For all fish except tuna. Clean fish thoroughly; filet large fish or leave small pan fish whole. Cut into container length pieces. Add 1/2 teaspoon canning salt to each pint jar, if desired. Pack with skin side of fish to the outside of the Mason jar, leaving 1-inch headspace. DO NOT ADD LIQUID. Adjust jar lids.
Process at 11 pounds pressure, pints 100 minutes. For processing above 2,000 feet altitude, see page 43 for recommended pounds of pressure.
TUNA
Clean fish thoroughly. Place fish belly side down on a rack in the bottom of a large baking pan. Precook fish at 350°F for 1 hour. Re-frigerate cooked fish overnight to firm the meat. Remove skin and backbone; cut meat in pieces 1 inch shorter than Mason jars. Add 1/2 teaspoon canning salt to each pint jar, if desired. Pack jars solidly with tuna. Fill jars with hot vegetable oil or boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure, half-pints and pints 100 minutes. For processing above 2,000 feet altitude, see page 43 for recommended pounds of pressure.
[SIG] 10/28/2017: Soylent Upgrade v14 [soylentnews.org]
(Score: 2) by aristarchus on Wednesday May 24 2017, @06:21AM (1 child)
It was, [dramatic pause, bony finger points] the Salmon Mousse!
[woman] Oh, Rigel, you didn't use canned salmon, did you?
And it's a parade, with Death himself leading the way.
For you illiterates and Libertariantards with little or no education, the reference is to Monty Python's "The Meaning of Life".
(Score: 2) by takyon on Wednesday May 24 2017, @06:49AM
As intriguing as it is, I have no intention of making or eating canned fish. Better to stick to the acidic fruit stuff and not accidentally die of botulism.
Lemon-lime curd, that's the ticket.
[SIG] 10/28/2017: Soylent Upgrade v14 [soylentnews.org]