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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Posted to rec.food.preserving
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Canning peppers in oil
I just tried canning for the first time and I canned some pasta gravey
and it went well all the lids sucked up tight. Then I tried some mixed peppers in oil. My question is after the lids sucked down and the jars cooled off the oil became cloudy. Is that normal? |
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Canning peppers in oil
Jer wrote:
> I just tried canning for the first time and I canned some pasta gravey > and it went well all the lids sucked up tight. Then I tried some mixed > peppers in oil. My question is after the lids sucked down and the jars > cooled off the oil became cloudy. Is that normal? Jer - A sealed lid do not a potable product make. Y'all didn't say what your recipe was and which method you used, boiling water bath or pressure canning. For the gravy, anyways. BWB for the "pasta gravy" (tomato sauce base?) might be all right if the pH was 4.6 or below. Hard to tell without testing or the recipe. pH test strips are available in scientific supply stores or educational science type stores. Or a brewer's store. Peppers in oil sounds like a recipe for disaster at the home level. Even with pressure canning, you might not get the heat necessary to destroy botulism germs which live everywhere. That combination of juicy peppers (moisture) in anaerobic environment of oil & canning is downright dangerous. Don't eat them, destroy as toxic waste, sterilize jars before you use them again. Check out our FAQ at http://www.jaclu.com/rfpFAQ/rfpFAQ.htm Edrena |
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Canning peppers in oil
"Jer" > wrote:
>I just tried canning for the first time and I canned some pasta gravey >and it went well all the lids sucked up tight. Then I tried some mixed >peppers in oil. My question is after the lids sucked down and the jars >cooled off the oil became cloudy. Is that normal? I hope your peppers were canned in an approved pickling solution and not in oil only. Low acid foods in oil can be very dangerous. Check out: http://www.uga.edu/nchfp/how/can_06/...d_peppers.html To email, remove the "obvious" from my address. |
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Canning peppers in oil
The Joneses wrote:
> For the gravy, anyways. BWB for the "pasta gravy" (tomato sauce > base?) Yeah, that's New English for "tomato sauce" particularly in parts of MA and RI. B/ |
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Canning peppers in oil
Brian Mailman wrote:
> The Joneses wrote: > >> For the gravy, anyways. BWB for the "pasta gravy" (tomato sauce >> base?) > > Yeah, that's New English for "tomato sauce" particularly in parts of MA > and RI. erf, I meant "tomato gravy." Not familiar with the usage "pasta gravy" (considering most in that region seem to call pasta either "spaghetti" or "macaroni") but probably same thing. B/ |
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Canning peppers in oil
I cut up some sport peppers, celerey,carrots, and califlower then
pickled them in vinagar for a couple of days. Then drained them and put into jars and filled them with veg oil. I let it set to make sure all the air bubbles were gone then used the BWB method. When I took them out of the boiling water the liquid wea clear. As the jars cooled that's when the oil began to cloud up. After a day, still cloudy. |
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Canning peppers in oil
"Brian Mailman" > wrote in message ... > Brian Mailman wrote: > > > The Joneses wrote: > > > >> For the gravy, anyways. BWB for the "pasta gravy" (tomato sauce > >> base?) > > > > Yeah, that's New English for "tomato sauce" particularly in parts of MA > > and RI. > > erf, I meant "tomato gravy." Not familiar with the usage "pasta gravy" > (considering most in that region seem to call pasta either "spaghetti" > or "macaroni") but probably same thing. > > B/ sounds like 'poison' to me....;-) Kathi |
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Canning peppers in oil
Jer wrote:
> I cut up some sport peppers, celerey,carrots, and califlower then > pickled them in vinagar for a couple of days. Then drained them and > put into jars and filled them with veg oil. I let it set to make sure > all the air bubbles were gone then used the BWB method. When I took > them out of the boiling water the liquid wea clear. As the jars cooled > that's when the oil began to cloud up. After a day, still cloudy. Sounds to me like some of the moisture and or veggie bits in the pickle combined with the oil. In _Joy of Pickling_, the author has a few recipes containing oils, one is marinated dried tomatoes, then covered in olive oil & refrigerated; a cucumber pickle with a layer of oil on top, also just refrigerated. I've canned pickled mixed peppers many times with a tablespoon of olive oil on top, and a couple other various relishes with a little oil in the recipe. I think the pickling first is a good idea, but dunno if that will completely eliminate the risks. I think Bob(this one) Pastorio makes flavored oils - whattya think Bob? You might want to write the USDA's partner, the Univ of Georgia's National Center for Home Food Preservation: http://www.uga.edu/nchfp/ Dr. Andress has been very helpful in the past. Let us know what you find out. Edrena |
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Canning peppers in oil
The Joneses wrote:
> Jer wrote: > >> I cut up some sport peppers, celerey,carrots, and califlower then >>pickled them in vinagar for a couple of days. Then drained them and >>put into jars and filled them with veg oil. I let it set to make sure >>all the air bubbles were gone then used the BWB method. When I took >>them out of the boiling water the liquid wea clear. As the jars cooled >>that's when the oil began to cloud up. After a day, still cloudy. Why did you do this? What were you trying to achieve? > Sounds to me like some of the moisture and or veggie bits in the pickle > combined with the oil. In _Joy of Pickling_, the author has a few recipes > containing oils, one is marinated dried tomatoes, then covered in olive > oil & refrigerated; a cucumber pickle with a layer of oil on top, also > just refrigerated. I've canned pickled mixed peppers many times with a > tablespoon of olive oil on top, and a couple other various relishes with a > little oil in the recipe. I think the pickling first is a good idea, but > dunno if that will completely eliminate the risks. > I think Bob(this one) Pastorio makes flavored oils - whattya think Bob? Guess: Acidifying the peppers *in theory* would help. Their pH should be low enough to be safe. That's all theoretical. The veggies listed above won't appreciably flavor the oil. Having said that, I wouldn't do it unless I had a tested recipe for it. The advice below is the smartest. Pastorio > You might want to write the USDA's partner, the Univ of Georgia's > National Center for Home Food Preservation: http://www.uga.edu/nchfp/ Dr. > Andress has been very helpful in the past. > Let us know what you find out. > Edrena |
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Canning peppers in oil
Jer, I assume you were trying to make Giardeneira, correct?
Yes, some do use a vinegar bath first, but for two days ought to make that a real vinegary mess. It may have possibly been the Cauliflower that caused the pepper mix to cloud? I make Giardeneira when I can get decent peppers (Sport-Green Cayenne-Finger-Hots), and living here in NM, that is almost never, believe it or not, unless I grow them myself. All you see here is Jalapeno, Serrano, and new Mexican Big Jims, and none of these I feel are suitable. This is what I use, and do, when I make Giardeneira: First, if you clean-wash the peppers (Cayenne-Sport-Fingerhot), you must make sure they are totally dry. A 1/3-1/2 lb of peppers makes a ton! 3 Stalks of Fresh Celery, washed, and thoroughly dry. One small 7oz jar of small Pimento Stuffed Green Olives, drained, and dried as much as possible on a few paper towels (Save the Juice for Dirty Martinis!) Two heaping Tablespoons of Capers in Brine, and also drained-dried on Paper Towels. Chop Peppers into 5/16" slices, discarding the tops-stems, slice celery into small slices, throw in a large Stainless Steel, or Glass Bowl, add the Olives whole, add the Capers, and take a large bottle of either Canola, or Vegetable Oil, and pour over the mixture, making sure that the mix is totally immersed by the oil. Store in a cool place, cover with aluminum foil. Every day for a week, check, and make sure the mix remains submersed in the oil, and push down any floaters with a spoon. After one week of sitting, you may take this mixture, spoon into jars, and make sure you leave a good 1/2" of oil at the top to keep the mix submersed while stored. You may then cap the mixture without worry of any explosive mishaps. Store in a cool cupboard, and within 3-4 weeks, this mixture will be ready to eat, and the peppers-celery won't be hard as rocks. Shelf life is easily one year, or more, and the oil will take on an Olive Oil Flavor. The amount of brine-salt from the Olives-Capers is enough to flavor the mix, adequately without being horribly vinegary. Beautiful on Pasta, Sandwiches, etc, and I have never, I repeat NEVER gotten sick using this recipe. There's no need to boil-vacuum pack, provided you use the oil bath to preserve this. No doubt even your recipe would work better without boiling. The Vinegar Bath, and the immersion in Oil should be enough. Mark |
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Canning peppers in oil
Mark D wrote:
> Jer, I assume you were trying to make Giardeneira, correct? > > Yes, some do use a vinegar bath first, but for two days ought to make > that a real vinegary mess. > > It may have possibly been the Cauliflower that caused the pepper mix to > cloud? > > I make Giardeneira when I can get decent peppers (Sport-Green > Cayenne-Finger-Hots), and living here in NM, that is almost never, > believe it or not, unless I grow them myself. All you see here is > Jalapeno, Serrano, and new Mexican Big Jims, and none of these I feel > are suitable. > > This is what I use, and do, when I make Giardeneira: > First, if you clean-wash the peppers (Cayenne-Sport-Fingerhot), you must > make sure they are totally dry. > A 1/3-1/2 lb of peppers makes a ton! > 3 Stalks of Fresh Celery, washed, and thoroughly dry. One small 7oz jar > of small Pimento Stuffed Green Olives, drained, and dried as much as > possible on a few paper towels (Save the Juice for Dirty Martinis!) > Two heaping Tablespoons of Capers in Brine, and also drained-dried on > Paper Towels. > > Chop Peppers into 5/16" slices, discarding the tops-stems, slice celery > into small slices, throw in a large Stainless Steel, or Glass Bowl, add > the Olives whole, add the Capers, and take a large bottle of either > Canola, or Vegetable Oil, and pour over the mixture, making sure that > the mix is totally immersed by the oil. > > Store in a cool place, cover with aluminum foil. Every day for a week, > check, and make sure the mix remains submersed in the oil, and push down > any floaters with a spoon. > > After one week of sitting, you may take this mixture, spoon into jars, > and make sure you leave a good 1/2" of oil at the top to keep the mix > submersed while stored. > > You may then cap the mixture without worry of any explosive mishaps. > Store in a cool cupboard, and within 3-4 weeks, this mixture will be > ready to eat, and the peppers-celery won't be hard as rocks. > > Shelf life is easily one year, or more, and the oil will take on an > Olive Oil Flavor. The amount of brine-salt from the Olives-Capers is > enough to flavor the mix, adequately without being horribly vinegary. > > Beautiful on Pasta, Sandwiches, etc, and I have never, I repeat NEVER > gotten sick using this recipe. There's no need to boil-vacuum pack, > provided you use the oil bath to preserve this. > > No doubt even your recipe would work better without boiling. The > Vinegar Bath, and the immersion in Oil should be enough. Mark > Very dangerous recipe, in my opinion. Bob |
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Canning peppers in oil
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 |
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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 |
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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 |
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Canning peppers in oil
Reg wrote:
> There's no such thing as an "oil preserving" method. The sausage > is preserved by curing and drying, not by immersing in oil. Yes. It is stored in oil. The oil (or more likley the jars) keep vermin out such as bugs, rodents, teenagers, etc. You would be surprised how much salami a hungry teenager will eat. :-) Geoff. -- Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM IL Voice: (07)-7424-1667 IL Fax: 972-2-648-1443 U.S. Voice: 1-215-821-1838 Visit my 'blog at http://geoffstechno.livejournal.com/ |
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Canning peppers in oil
Mark D wrote:
> Well Bob, Your 100% wrong. > It is not dangerous. In the absence of air, no spoilage occurs. You may wish to google "botulism" and reponder your assertion. If you decide not to, let us know so we can nominate you for a Darwin Award. B/ |
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Canning peppers in oil
Brian Mailman wrote:
> You may wish to google "botulism" and reponder your assertion. > > If you decide not to, let us know so we can nominate you for a Darwin Award. Since we really don't know what the original poster's friend does, then we can't be sure. For example, if he were to wipe down the sausages with grain alcohol or brandy, put them in sterilized jars, pour 160F or hotter oil on them to the top, seal them, and hide them in a dark corner of a 50F or colder basement, they they probably are safe. Taking sausages down from the rack where they have been exposed to airborne bacteria and mould, putting them in "clean" but not sterile jars, covering them with unsterile oil and leaving the jars at room temp (65F or warmer) is likley to produce some undesired results. But in either case, the preservation of the sausages was due to curing and drying, the rest of it is safe storage. It is not IMHO much different than putting the dried (but unwiped) sausages into a plastic bag from an open package, removing the air from the bag and heat sealing it. Geoff. -- Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM IL Voice: (07)-7424-1667 IL Fax: 972-2-648-1443 U.S. Voice: 1-215-821-1838 Visit my 'blog at http://geoffstechno.livejournal.com/ |
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Canning peppers in oil
Geoffrey S. Mendelson wrote:
> Brian Mailman wrote: > >>You may wish to google "botulism" and reponder your assertion. >> >>If you decide not to, let us know so we can nominate you for a Darwin Award. > > Since we really don't know what the original poster's friend does, then > we can't be sure. For example, if he were to wipe down the sausages with > grain alcohol or brandy, put them in sterilized jars, pour 160F or > hotter oil on them to the top, seal them, and hide them in a dark corner > of a 50F or colder basement, they they probably are safe. Sorry. No, they aren't a sure thing. Spores of C. botulinum aren't killed until about 240F, and that's a frying temperature. There will be airborne spores, bacteria, yeasts, etc. everywhere. It's an anaerobic environment in the oil. > Taking sausages down from the rack where they have been exposed to airborne > bacteria and mould, putting them in "clean" but not sterile jars, covering them > with unsterile oil and leaving the jars at room temp (65F or warmer) is > likley to produce some undesired results. > > But in either case, the preservation of the sausages was due to curing and > drying, the rest of it is safe storage. > > It is not IMHO much different than putting the dried (but unwiped) sausages > into a plastic bag from an open package, removing the air from the bag and heat > sealing it. It's very different. The oil creates a fully anaerobic environment. Vacuum sealing a bag doesn't get too close to being anaerobic. The odds are small that pathogens will flourish. But just once changes everyone's life. Not for the better. Pastorio |
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Canning peppers in oil
Geoffrey S. Mendelson wrote:
> Reg wrote: > > >>There's no such thing as an "oil preserving" method. The sausage >>is preserved by curing and drying, not by immersing in oil. > > > Yes. It is stored in oil. The oil (or more likley the jars) keep vermin out > such as bugs, rodents, teenagers, etc. You would be surprised how much salami > a hungry teenager will eat. :-) While that's technically incorrect, it's a harmless misconception. There's no botulism risk in the case of dry cured meat. It's already adequately preserved. In the case of fresh peppers, the oil does introduce some risk. High PH, high water activity level, low oxygen environment equals botulism risk. <http://www.colostate.edu/Orgs/safefood/NEWSLTR/v2n4s08.html> -- Reg |
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Canning peppers in oil
Well thank you Brian for "The Darwin Award"! :-)
Certainly nothing worth getting arrogant-excited over, as I'll agree with all other posters, if they think it is a chancey risk to make, then please by all means don't. I certainly wouldn't want to give people unhealthy, or health risky advice-recipes. Honestly though, I've made this recipe I earlier posted for years, never had a problem, never got sick, and it's always been good. Perhaps the acidic level provided by the Olives, and Capers were high enough to prevent any nasties? I do know, and do understand most who make giardeniera will do a vinegar bath first to the pepper mix first. I myself though am not a lover of a Giardeneira mix that is so sharp-acidy-salty, it takes the skin off the roof of your mouth. Mark |
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Canning peppers in oil
Mark D wrote:
> Honestly though, I've made this recipe I earlier posted for years, never > had a problem, never got sick, and it's always been good. Perhaps the > acidic level provided by the Olives, and Capers were high enough to > prevent any nasties? Likely not. More likely that you've just been very lucky. With botulism, you only get *one* problem. Botulism doesn't just make you get sick. A mild case leaves you crippled. A slightly heavier one kills. No flavor, no smell, no bubbles... no sign of the deadly contamination. When you start hallucinating kiss your ass goodbye. The wonderful thing about this country is that you can do pretty much anything you want to with your food. Friday? Sorry. Can't make it. > I do know, and do understand most who make giardeniera will do a vinegar > bath first to the pepper mix first. > > I myself though am not a lover of a Giardeneira mix that is so > sharp-acidy-salty, it takes the skin off the roof of your mouth. Mark Italian giardiniera is brine-pickled vegetables. Not oil-packed. If bottled, home cooks may put a tablespoon or two of olive oil to float on top of the vinegar, purely as a condiment. But the veggies aren't in the oil. Here's what Kyle Phillips (a very good food writer) says: <http://italianfood.about.com/od/veggieantipasti/r/blr1359.htm> The Crinella family recipe: <http://www.crinellawinery.com/cookbook/pages/giardiniera.shtml> Pastorio |
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Canning peppers in oil
Mark D wrote:
> Well thank you Brian for "The Darwin Award"! :-) Not mine to give or award. Just saying you may earn yourself a nomination. Unfortunately, the nominees are never aware of the honor. > Honestly though, I've made this recipe I earlier posted for years, never > had a problem, never got sick, and it's always been good. Well, now you've also learned that statistics only apply to groups, and not individuals. B/ |
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Canning peppers in oil
Brian Mailman wrote:
> Mark D wrote: > >> Well thank you Brian for "The Darwin Award"! :-) > > > Not mine to give or award. Just saying you may earn yourself a > nomination. Unfortunately, the nominees are never aware of the honor. > >> Honestly though, I've made this recipe I earlier posted for years, never >> had a problem, never got sick, and it's always been good. > > > Well, now you've also learned that statistics only apply to groups, and > not individuals. <LOL> Pastorio |
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Canning peppers in oil
Bob (this one) wrote:
> Brian Mailman wrote: >> Mark D wrote: >>> Honestly though, I've made this recipe I earlier posted for years, never >>> had a problem, never got sick, and it's always been good. >> >> Well, now you've also learned that statistics only apply to groups, and >> not individuals. > > <LOL> <ratzo>I'm SERIOUS here, I'm SERIOUS!</ratzo> ... it's the same factoid with the "my Aunt Bessie smoked 3 packs a day for all her adult life and she lived to be 94" (well, one of my great-great-grandfathers never smoked and died at the age of 102 when he fell out of a cherry tree.) or "my grandfather ate a healthy breakfast of 4 eggs, sausage, bacon, and toast slathered with butter every day and never ever had any kind of heart trouble." |
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Canning peppers in oil
ratzo>I'm SERIOUS here, I'm SERIOUS!</ratzo> ... it's the same factoid
with the "my Aunt Bessie smoked 3 packs a day for all her adult life and she lived to be 94" (well, one of my great-great-grandfathers never smoked and died at the age of 102 when he fell out of a cherry tree.) or "my grandfather ate a healthy breakfast of 4 eggs, sausage, bacon, and toast slathered with butter every day and never ever had any kind of heart trouble." ====================================== My, you're a real piece of work, aren't you? |
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Canning peppers in oil
Reg wrote:
> Geoffrey S. Mendelson wrote: > >> Reg wrote: >> >> >>> There's no such thing as an "oil preserving" method. The sausage >>> is preserved by curing and drying, not by immersing in oil. >> >> >> >> Yes. It is stored in oil. The oil (or more likley the jars) keep >> vermin out >> such as bugs, rodents, teenagers, etc. You would be surprised how much >> salami >> a hungry teenager will eat. :-) > > > > While that's technically incorrect, it's a harmless misconception. > There's no botulism risk in the case of dry cured meat. It's already > adequately preserved. > > In the case of fresh peppers, the oil does introduce some > risk. High PH, high water activity level, low oxygen environment > equals botulism risk. > > <http://www.colostate.edu/Orgs/safefood/NEWSLTR/v2n4s08.html> > The origin of the word botulism is from either Latin or Italian for sausage. How do you suppose that happened ? Ellen |
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Canning peppers in oil
ellen wickberg wrote:
> Reg wrote: > >> While that's technically incorrect, it's a harmless misconception. >> There's no botulism risk in the case of dry cured meat. It's already >> adequately preserved. >> >> In the case of fresh peppers, the oil does introduce some >> risk. High PH, high water activity level, low oxygen environment >> equals botulism risk. >> >> <http://www.colostate.edu/Orgs/safefood/NEWSLTR/v2n4s08.html> >> > The origin of the word botulism is from either Latin or Italian for > sausage. How do you suppose that happened ? > Ellen It would appear you don't understand the difference between fresh sausage and dry cured as it applies here. In this case, there's a full 50% reduction in green weight. See my post upthread about water activity. -- Reg |
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Canning peppers in oil
Thanks Mark, this is exactly what I was trying to do.
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Jer wrote:
> Thanks Mark, this is exactly what I was trying to do. > Have you paid attention to anything we've said about botulism? Best regards, Bob |
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Canning peppers in oil
Have you paid attention to anything we've said about botulism?
Best regards, Bob ======================================Howdy Bob, Is it I you are addressing this question to? If so, sure, I paid very close attention, and for yesterday's (Sunday's) dinner, what did I make, was Penne, with my own homemade Italian Sausage in sauce, and some of my delicious Hot Pepper Giardeneria Mix smothered on top. As I thought of you all, I gleefully added another heaping TBSP of peppers. I'm still alive. and kicking, and will I discontinue making this?.... nope, I'm afraid not. I'm not trying to be mean with this response, and I do agree with what others have said, that this homemade concoction should perhaps not even be tried by others. As I said earlier, I definitely wouldn't want anyone to get deathly sick, or die from some ill advice I have given. Best then to stick with tried, and true methods, or commercial brands known to be safe. Bon Apetite, Mark |
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Canning peppers in oil
Mark D wrote:
> Have you paid attention to anything we've said about botulism? > Best regards, > Bob > ======================================Howdy Bob, Is it I you are > addressing this question to? > > If so, sure, I paid very close attention, and for yesterday's (Sunday's) > dinner, what did I make, was Penne, with my own homemade Italian Sausage > in sauce, and some of my delicious Hot Pepper Giardeneria Mix smothered > on top. > > As I thought of you all, I gleefully added another heaping TBSP of > peppers. > > I'm still alive. and kicking, and will I discontinue making this?.... > nope, I'm afraid not. No, actually I was addressing Jer. I assume you're an adult and have made your own informed (ill-informed?) decision. Maybe your luck will hold out, maybe it won't. I'm more concerned about Jer following your dangerous advice. I'd hate to have someone die (or worse) because of something he read in this group. Lest you think I'm a paranoid Nervous Nellie, I make my own salami. It is fermented at room temperature, hanged to dried, and eventually eaten raw. But I cure it with nitrites and acidifying bacteria cultures to keep it from going toxic. Doing things safely is part of the art. Best regards, Bob |
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Canning peppers in oil
Mark D wrote:
> Have you paid attention to anything we've said about botulism? Best > regards, Bob ====================================== > Howdy Bob, Is it I you are addressing this question to? > > If so, sure, I paid very close attention, and for yesterday's > (Sunday's) dinner, what did I make, was Penne, with my own homemade > Italian Sausage in sauce, and some of my delicious Hot Pepper > Giardeneria "Giardino" means garden in Italian. "Giardiniera" is the mixed *pickled* products of the garden. The garden is tended by a "giardiniere." That would be "jar-dee-noh" and "jar-deen-yer-ah" and "jar-deen-yer-eh." Pronounce it correctly so the other victims know what to tell the police. Spell it correctly on the bottles so the coroner will have it right. Oh, stupid insolence and smug superciliousness are largely considered unattractive habits. Look at you, a two-time, um, winner. Pastorio |
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