Letter Re: What’s for Dinner?
Hugh, RH’s question regarding whether frying will destroy the botulism toxin is an important one. Theoretically, all home-canned foods should be boiled upon opening for 10 minutes plus an additional minute for each 1,000 feet above sea level to be as safe as possible. This is from the USDA and CDC. Of course, boiling only raises the temperature to a maximum of 212 degrees Fahrenheit. Deep frying home-canned French fries at temperatures of 350-400 degrees does indeed destroy the botulism toxin completely. We usually fry our potatoes for 8-10 minutes. If you are roughing it and having to deep fry …