Wow, KYHeirloomer, sorry to have knocked off that big chip on your shoulder. Yes, the USDA likes to be on the safe side and not everyone is perfect 100% of the time otherwise we would not be called human, but I think the majority of people would like to know the food they preserve and have their family eat months or years later is not going to make them sick or worse.
New technology and research has shown that previous preserving methods were not sufficient to kill off many of the bacteria, molds, and toxins (especially the Botulism toxin) so new information and standards were published. Not following the newer guidelines of preserving food is like playing Russian ******** with your life and the lives of others. You may not care, but recommending such behavior on these public forums to people who may not know better is telling them it is safe, when in reality it is not.
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