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Questions tagged [botulism]

56 questions
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should my sour pickles be sealed while pickling?

I'm making sour pickles. A lot of recipes say that the lid should be loose or upside down so that the pickles have room to "breath". I keep the jars out, often coming into contact with light from outside. Does leaving the top on loose pose an…
michael.greenwald
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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. This was my very first time (ever) using a pressure canner, and so I have no idea what to…
hotmeatballsoup
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Are my pickled peppers safe to eat?

A few years ago, I got a wild hair and pickled some sweet and hot peppers out of my garden. It's been a while, but I remember buying the correct implements and ingredients and following a procedure I got from (I think) a Ball pickling instruction…
mbm29414
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Should pasteurizing homemade hazelnut spread and storing it in a sterilized container keep it fresh as long as Nutella?

I consider making a Nutella-like spread on my own, seeing how it would be much cheaper and also could be made to contain more hazelnuts and less (non-palm) vegetable oil or sugar. Looking at Nutella's ingredients, it contains no preservative: sugar,…
TLSO
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Botulism in oil packed foods

We hear all about botulism in garlic oil and the needed preventive measures. Is this only true of garlic or is it just more common. For example I make a oil packed fish (oil, salt onions, jalapeño, fish) I’ve been making this for years with no…
mroll
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Cold smoked bacon biltong safety

Just looking for a safety/sanity check here regarding making biltong from cold smoked bacon. I would like to make bacon biltong using a recipe similar to this one: 1 kilogram Back bacon 4 tablespoons salt 1 tablespoon ground black pepper 1…
Dave Smylie
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Is there a risk of botulism when using honey for the first fermentation of kombucha?

I have been reading conflicting statements that there is a risk of botulism when using honey for the first fermentation of kombucha. Some are saying that the acidity of kombucha is too high for botulism to survive. Others are saying to never use it…
BenR
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Botulism risk - homemade pizza sauce?

I've read a bunch of threads on botulism risks in various foods, but had a specific question about a recipe I sometimes use. This is for a pizza sauce. The recipe calls for: 1 can (28 oz) of crushed tomatoes 2 cloves of garlic, minced 1.5 teaspoons…
pizza fan
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Why don't we need to ice-bathe all leftovers before refrigeration?

I'm considering picking up an immersion heater for Christmas and reading up on that led me eventually to Douglas Baldwin's sous vide website (http://www.douglasbaldwin.com/sous-vide.html). In the safety section of the guide he is quite firm about…
QuantumMechanic
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Are my cannellini beans safe?

I've never cooked with these before, si maybe I'm just being paranoid, but I was kinda surprised when I opened my (store bought) can of beans and found that the liquid they were packed in was kinda cloudy. I've heard that this can be a sign of…
AgentWiggles
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While making pepper oil with dry crushed red pepper, do I need to sterilize the jars to store for up to 6 months?

I am planning to make a large quantity of oil cooked with dry crushed red pepper. I fry the oil on low heat with the dry crushed red pepper for awhile and then remove it. I plan to distribute it to friends as a wedding favor. I don't have any…
Nick
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Vacuum-packed cheese question (botulism)

Vacuum-packed cheese, stored in refrigerator for awhile (2-3 weeks), then placed in freezer. Cheddar and Provolone. Any risks, especially in regards to botulism...opinions sought. Never heard about botulism being a risk in vacuum-packed food until…
Bluebird
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Is it safe to vacuum seal shredded Parmesan?

I was trying to think of a way to more efficiently storing parmesan for quick access. I realized I could shred a batch and vacuum seal it in a jar to better preserve the flavor after shedding. However, I am aware of the risk of botulism with high…
Jeff Axelrod
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Garlic + Oil, Why is this recipe safe?

I've read other questions here and elsewhere that talk about the danger of garlic in oil. I'm trying to figure out why this recipe is…
Rob LaRubbio
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Food Pre-Packaged in Vacuum Bags

I often purchase chicken and fish that have been vacuum packed at the factory. Is the food, never having been exposed to air, susceptible to botulism or other anaerobic organisms? Is it best to sous vide these in their frozen state?
fhungolfer
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