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What I was taught and experienced growing up was that if you boil it for 10 minutes every 24 hours, it'll resterilize it. Ad infinitum. I've only ever done it o

What I was taught and experienced growing up was that if you boil it for 10 minutes every 24 hours, it'll resterilize it. Ad infinitum. I've only ever done it out to about 2 weeks but here's an example of a whole month.[0] [0] https://www.fowlersmakeryandmischief.com/blog-fowler-alone-youtube-vlog/2019/2/11/survival-everstew-never-spoils-day-29-of-30-day-survival-challenge-texas https://www.fowlersmakeryandmischief.com/blog-fowler-alone-y...

dekhn 5y ago
This isn't correct. https://www.nytimes.com/2011/08/24/dining/bending-the-rules-on-bacteria-and-food-safety.html https://www.nytimes.com/2011/08/24/dining/bending-the-rules-.... I used to work in biology labs and even jars of autoclaved media would periodically spontaneously grow cultures; it's effectively impossible to eliminate spores with heat. Resterilization isn't the only problem - if at any time there is significant bacterial growth, toxins accumulate and are not cleared by sterilization. Combined with spores that periodically reactivate and grow you end up with a far number of articulated risks. Can you really sit around boiling a stock every 10 minutes for 24 hours? Why would you even do that?
- foobarian 5y ago
  What's the problem with just leaving it simmering non-stop? No chance for spores to develop then.
  - fersho311 5y ago
    The heat! When we cook (especially during hot days) it gets especially hot in the kitchen. I think continuously simmering would increase the ambient temperature. Also many families (including mine) still uses gas stove so the constants gas increases nitrous oxide levels which is harmful for health [0] [0] https://ww2.arb.ca.gov/resources/documents/indoor-air-pollution-cooking https://ww2.arb.ca.gov/resources/documents/indoor-air-pollut...
- TameAntelope 5y ago
  > Can you really sit around boiling a stock every 10 minutes for 24 hours? Why would you even do that? Because you make your living serving food to people, though that's not what's happening here. Nothing discussed is applicable to the submission, as far as I can tell.
neaden 5y ago
I think the danger here is that some bacteria can produce toxins that are dangerous to humans that won't be destroyed by a 10 minute boil.

dekhn 5y ago

This isn't correct. https://www.nytimes.com/2011/08/24/dining/bending-the-rules-on-bacteria-and-food-safety.html https://www.nytimes.com/2011/08/24/dining/bending-the-rules-.... I used to work in biology labs and even jars of autoclaved media would periodically spontaneously grow cultures; it's effectively impossible to eliminate spores with heat. Resterilization isn't the only problem - if at any time there is significant bacterial growth, toxins accumulate and are not cleared by sterilization. Combined with spores that periodically reactivate and grow you end up with a far number of articulated risks. Can you really sit around boiling a stock every 10 minutes for 24 hours? Why would you even do that?

foobarian 5y ago
What's the problem with just leaving it simmering non-stop? No chance for spores to develop then.
- fersho311 5y ago
  The heat! When we cook (especially during hot days) it gets especially hot in the kitchen. I think continuously simmering would increase the ambient temperature. Also many families (including mine) still uses gas stove so the constants gas increases nitrous oxide levels which is harmful for health [0] [0] https://ww2.arb.ca.gov/resources/documents/indoor-air-pollution-cooking https://ww2.arb.ca.gov/resources/documents/indoor-air-pollut...
TameAntelope 5y ago
> Can you really sit around boiling a stock every 10 minutes for 24 hours? Why would you even do that? Because you make your living serving food to people, though that's not what's happening here. Nothing discussed is applicable to the submission, as far as I can tell.

neaden 5y ago

I think the danger here is that some bacteria can produce toxins that are dangerous to humans that won't be destroyed by a 10 minute boil.