TL;DR: Vinegar is being sold at concentrations unsafe for preservation without proper warnings, 4% vinegar is unsafe while 5% is safe to can and pickle with.
Whatabotulism
Are we, the wealthiest and most advanced county in history, really devolving back into unregulated food standards that kill people?
Get ready for “traditional ketchup” with notes on the ingredient list that say “May contain fishing chum and biproducts, and arsenic. Not a good source of vitamin C or semen.”.
Companies’ hands are tied. They spend so much time on lawyers and legalese that they can’t afford quality ingredients and assurance. If we got rid of regulations, companies would be more free to self regulate and have more money to make food with real and safe ingredients. It’s simple economics.
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botulism
What the fuck is lism and why did you buy one for me
botulism deez nuts hehe gottem
What’s next, selling “80% white flour” that’s 20% sawdust?
In America, the stores sell fake vinegar that kills people because real vinegar is too expensive.Quick pickling and eating everything you pickle immediately like a diy rat gang stays winning.
Jk, thanks for the info… I already didn’t can last year because my energy bill will scream at me if I accidentally touch the oven controls, but if i ever pickle this winter i’ll make sure to look for the right stuff.
Utah state
Mormon ancestors lookin out
Oh good, the expired vinegar we used last month was 5%👍😅
Jarring news.
Communist democrats think they can tell me what to do. Go back to eating your soy roach bars. I’ll be making my burgers indoors with my gas stove with 4% acidic pickles.
Stuff like this is why I never went beyond kimchi.
Hot tip
