So, I was reading through a French cookbook from the 1920s, kind of "the Joy of Cooking" from back then. Mostly for housewives. In the stock chapter, it talks about how boiling the stock for 5 to 10 minutes every day and leaving it on the stove, you can keep it there for many days, I assume because in that time many people did not have a refrigerator. I don't remember hearing about any waves of botulism deaths from that time, so it seems like it could work. Thoughts?