Just found the forum; first post. Sorry to join to ask a question, but here it is:
Earlier in the thread, it was said that potatoes have to be peeled because the skins harbor botulism. Is this true? Why does pressure canning not kill it?
I was always taught to just can small potatoes whole, peel on, and I figured the instruction to peel big potatoes was for aesthetic reasons (the peel falls off into mush). We like our mashed with peel on, so I peel for stew, but not for mashed.
Have I been taking a big risk all this time? Do I need to toss my mash-stash?
I will be much obliged for any info anybody may have. I hate the thought of wasting all those potatoes, but I certainly don't want to take any chances, even if I have always been taking the risk, unknowingly.