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ellen wickberg ellen wickberg is offline
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Default Canning peppers in oil

Mark D wrote:
> Well Bob, Your 100% wrong.
> It is not dangerous. In the absence of air, no spoilage occurs.
>
> Here's another oil preserving method I'll tell you about. I have a
> friend who lives in Chicago (Italian from the old country)
> Every winter, he makes 120-150lbs of Italian Sausage, Capocollo.and
> Supresata Salamies.
>
> Know what he does with it all? He dries it. Well, naturally he cannot
> eat 140lbs of pork sausage, etc when this sausage is at the correct
> dryness, and is ready to eat.(well actually about 75lbs, as it loses
> just about 1/2 its weight)
>
> Know what he does with much of it? He jars much of this sausage
> immersed in Oil. Evidently a method that has been known for 100's of
> years, and I've had it, and also never gotten sick.
>
> Nothing is vacuum packed, boiled, nada.
>
> The previous recipe I listed works, and works very good. mark
>

In the absence of air a certain kind of deadly spoilage could occur. It
is botulism. No evidence( bubbling, smelling , etc.) would be evident,
but you could die. Botulism is extremely rare, but since it gives no
warning signs, it hardly seems worth risking its growth. Botulism only
can grow if you are successful in making sure that there is no oxygen
present. If you are not concerned about your own risk you probably
shoiuld not offer this potentially deadly mixture to others.
Ellen