I agree with you all the way, but I thought it would be interesting to try...but, I think I will stay away from it...but, I do have one question...if it did get botulism, would the lid pop up in the middle??? I know, I know, I can all the time, but the normal stuff...but I don't know the answer to this one?I kinda like my baked good fresh. If you're not on the run I'm sure there's time for simple baked goods.
Thank you, now i am done, lol, no more questions on this subject! LOL, I do go through and check my jars and get rid of the ones that I think look a little off. I have been canning for since I was 10, so 21 years. I come from a long line of canners, lol. Thank God we have never had any problems!!!Boil to 176 Degrees F for twenty minutes before ingesting. Frozen foods or cold foods may take a long time to reach 176 Degrees. Once that temperature is reached maintain for 20 minutes. The spores are heat stable but the actual toxin is not. It can be destroyed with enough heat.
I highly recommend disposing of any suspect food items if possible. Botulism is very serious stuff.
Why would you want to take the extra time to do that? It only takes a few minutes to whip-up a cake-batter -- I can usually do it in the time it takes for the oven to warm up to baking temperature.Can't one just can the batter and bake it later?