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Dr Basu
Dr Basu, Experienced Specialist
Category: Medical
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Experience:  MD
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I have been making antipasto for 40 yrs ,pressure canning

Customer Question

I have been making antipasto for 40 yrs ,pressure canning and freezing it. Now the media is frightening me into thinking I could poison someone. Is it safe to freeze the whole batch with tuna and canned shrimp in it? The tuna and shrimp are already canned and I use vinegar for acidity. I also add olives. Never has anyone even had an upset tummy from it. My sons ate it from the time they were very young. I have had lots of cooking experience and training.
Submitted: 1 year ago.
Category: Medical
Expert:  Dr Basu replied 1 year ago.

Hi there,
This is Dr Basu, experienced Internal Medicine Specialist.
I am here to address your concerns and provide great service.

Canning and freezing should prevent any bacterial contamination completely.

Vinegar also may prevent bacterial growth.

How do you prepare the anti pasto?

If the process is done with good precautions then no need for concern.
Best wishes,
It was my pleasure to help you today.
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