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Reg[_1_] Reg[_1_] 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
>


Mark,

Dried meat stored in oil, or any dried product for that matter,
won't spoil because of the fact that it's it's dried, not because
of the oil.

Botulism requires moisture to survive. It needs a water activity
level of at least 0.93. Dry cured sausage is well below that level,
fresh peppers are not.

See table 3-3
http://www.cfsan.fda.gov/~comm/ift4-3.html

There's no such thing as an "oil preserving" method. The sausage
is preserved by curing and drying, not by immersing in oil.

--
Reg