Brooks, In the canning process you are familiar with did they also use salt or did they leave it out?
Dianne ----- Original Message ----- From: Brooks Bradley<mailto:[email protected]> To: [email protected]<mailto:[email protected]> Sent: Thursday, May 01, 2008 10:45 PM Subject: [RE]CS>canned butter: COMMENT DEAR akaJohn, I just read your post and have the following comment: We have tested EIS type Colloidal Silver in many scenarios involving foodstuffs and have never failed to subdue the entire lexicon of the insulting pathogens inflicted on the test media (all of the foodstuffs involved in all of the investigations). We even applied CS as weak as 10 ppm as a direct insert to "highly active" botulinum cultures....and never failed to get total resolution within minutes.....usually within 10 minutes. However, we have never used CS as a direct adjunct to canning foods ourselves; although we have received anecdotal reports from reliable researchers informing that various meat products (containing small amounts of CS)have been stored....in unrefrigerated condition, for upwards of 2 years....without untoward incident of any type. Personally, I would feel perfectly confident in canning butter with about 2 teaspoons of 10 to 20 ppm Colloidal Silver used as a companion----in each 1 pound container. Colloidal Silver has demonstrated to be simply SPLENDID....AS BOTH PREVENTIVE AND TREATMENT for botulinum pathogens. At least, that has been our experience over the immediately past 12 years. Sincerely, Brooks Bradley. P.S. CS has been just as effective against, essentially, the entire catalog of alimentary system pathogenic insults....viral, as well as the more numerous bacterial threats commonly experienced in the daily life of our citizenry. Sometimes, when NOTHING else exhibited any genuine influence against fulminating cases of the more dangerous pathogens. ---------[ Received Mail Content ]---------- Subject : CS>canned butter Date : Thu, 1 May 2008 21:20:29 -0400 From : "aKa Jhon" <[email protected]> To : <[email protected]> I have canned butter using this method,(http://simplicityfirst.wordpress.com/2008/04/24/canning-butter/#comments),,however I was warned about the possibility of botulism.. I understand it is near impossible to detect before ingesting.Any 'silver' method to insure my canning methods or preventing it in the 'cooking' process ?? I believe Brooks has discussed treatment somewhere,,but I am still waiting for my collection on CD from W.( hint) tanks in advance.. aka Jhon -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour
