You have no idea what you are talking about, pressure cooking kills botulism. You have never canned food before clearly. You are just luck louis pasteur isn’t on this thread.
What my family told me is:
Enough sugar, acidity or long enough heat.
And one can’t be a know-it-all in every profession.
So if you have a reputable source for your claim, I’ll gladly accept it.
Else it’s your word against mine.
That is how any food works actually. You don’t need sugar to preserve things.
We’ll see when you catch botulism :)
And you’ll probably not make it 100% sterile.
You have no idea what you are talking about, pressure cooking kills botulism. You have never canned food before clearly. You are just luck louis pasteur isn’t on this thread.
What my family told me is:
Enough sugar, acidity or long enough heat.
And one can’t be a know-it-all in every profession.
So if you have a reputable source for your claim, I’ll gladly accept it.
Else it’s your word against mine.
so if cooking it doesn’t kill germs, what exactly do you eat?