679. Ben's Moldy Strawberry Jam

Dr. Don and Professor Ben talk about the risks from strawberry jam with black and white colored mold.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

• What is the difference between an episode, an arc, and a season/saga? - Quora
• Write a ten-word story before you reach the finish line | Taskmaster Wiki | Fandom
• mold - Risky or Not?
• Food Safety Talk 217: Fruit Forward — Food Safety Talk
• Home Page - National Center for Home Food Preservation
• Strawberry Jam Pectin - National Center for Home Food Preservation
• 663. Eating Foods With Pathogens as Long as You Are Drinking Alcohol — Risky or Not?
• Distribution of mycotoxins produced by Penicillium spp. inoculated in apple jam and crème fraiche during chilled storage - ScienceDirect
• Eat or Toss? Is it OK to eat?
• Home - OFPA - Ontario Food Protection Association

652. New York State Jam and Relish Purchased From a Farmers Market

Dr. Don and Professor Ben talk about the risks from New York State jam and relish purchased from a farmers market.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• Guidance on Sanitary Regulations for
• Something for everyone at Mennonite/Amish stores | | communitymediagroup.com
• Merch — Risky or Not?

93. Using The Inversion Method for Jams and Jellies

Dr. Don and Professor Ben talk about the risks of using inversion method for jams and jellies.

Dr. Don - not risky 👍🏼
Professor Ben - risky ☣️

• Ben Stanfield on Twitter: Jam canning advice from one of the year’s top cookbooks and a celebrated chef. Risky or not?
• Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake: Polzine, Michelle: 9781579658984: Amazon.com: Books
• National Center for Home Food Preservation | How Do I? Jam and Jelly
• Judging Home Preserved Foods
• Inversion Canning - Healthy Canning
• Food Safety Talk 217: Fruit Forward — Food Safety Talk
• Ball Blue Book Guide to Preserving
• Food Preservation Competition