Category "botulism"

Can I reuse glass bottles with plastic lids for homemade sauces?

I have bottles with plastic screw top lids (from supermarket bought hot sauce). Can I use these bottles for my homemade bbq/tomato sauce? I would sterilise the

Is there any botulism risk in homemade cold brew coffee?

Cold brew coffee is known to be less acidic and it stays airtight in fridge overnight. It's not heated before consumption. There are news on the internet about

Food safety and botulism indicators for pressure canned goods

Several months ago I canned some ham and pea soup, following this recipe verbatim. All went well and the jars have been sitting in my dark pantry ever since. Th

Is it safe to add garlic powder to sesame oil?

I am making a Korean BBQ meat marinade sauce that requires 0.5 teaspoon of garlic powder and 1 teaspoon of sesame oil. I read that garlic combined with oil caus

Can I add fresh minced garlic to a jar of Huy Fong chili paste without risking botulism?

Can I add fresh minced garlic to a jar of Huy Fong chili paste without risking botulism? Ingredients: Chili, salt, acetic acid, potassium sorbate and sodium bis

Fermenting Peppers in brine with 1 table spoon salt to 0.9 L Jar, too low salt? Botulism risk?

I have fermented some peppers, but after doing so, I started to doubt the ratio of salt might be too low; I used 1 table spoon of salt, for a jar of 0.9 L; does

Clean non sterilized jar, bell pepper in a water-vinegar (50% to 50% ratio) with 3% salt brine; botulism risk?

After searching different websites I didn't find a clear answer to my doubts: noticed that while searching pickling mostly I got results referring to canning -

Botulism in regards to microwaving garlic, honey, ACV, lemon juice, olive oil and powdered ginger for 15 seconds

I am wondering if I mix 1 tbs of honey, ACV and olive oil with 1 crushed garlic with a squirt of lemon juice, then microwave it for 15 seconds (enough make the

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