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Questions tagged [botulism]

56 questions
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What counts as "anaerobic" re: botulism?

I've always heard that C. botulinum needs an "anaerobic" environment to grow. But what exactly counts as that? Presumably stuff like sous vide bags. Or oil (like in herbs under oil). Seems fairly clear. But then I read this in a 2011 Harold McGee…
QuantumMechanic
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Is this canning method safe to use for spaghetti sauce? (Boiling the sauce in the jars in the oven)

This technique has been used by my family for decades but I'm wondering how safe it is to kill Botulism spores. Step 1, cook the spaghetti sauce in a large pot (tomatoes, meat, fruits, vegetables, sugar, spices, etc). pH unknown. Step 2, Fill…
Faust
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Air bubbles in canned tomatoes

I've always been told that if you see air bubbles in canned food, you should treat it like toxic waste. Today I opened a can of tomatoes and saw a few air bubbles form along the edges of the can. Is this what I was warned about? Or are they talking…
octern
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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 a well known coffee producer recalling its coffee cans for botulism risk. Is there any…
Umut Özdemir
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Garlic wine jelly

I'm currently experimenting with making various wine jellies to be served with meat and/or cheese. Cabernet + black pepper, mulled wine jelly, and so on. I then can the result in a water bath to increase shelf life. I submerge the (sterilised and…
user141592
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Is pressure canning, weeks after regular canning safe?

Recently I have learned, that I need to use a pressure canner when canning paprika. So far I have only used my oven. I have ordered a pressure canner, but it may arrive end of october. At this time, the season for paprika may already be over. So my…
user1721135
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Canned food, botulism and ph

Recently i started to do some home-made canning. The procedure I use is Use a pressure cooker to build the jars (cristal ones) for about 10 minutes at 120C. Cook my vegetables (normally tomatoes, garlic, capsicum, eggplant, zuchini) the whole mix…
Juan Antonio Gomez Moriano
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Wouldn’t flash cooling inside a freezer ice cube box be as effective as an ice bath?

I’ve recently cooked marinated flank steak for four hours and placed it directly in the freezer ice cube box. By placing the warm item between ice sheets and allowing full contact on the food, allowing the ice to melt around, wouldn’t this…
howzer
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Botulism Olives, Olive Oil and garlic

I have been doing olives (mixed kalamata and jumbo green/mazinilla) with a salty brine with dehydrated galic and herbs with a layer of olive oil over the top. Now is this safe or not?? i leave it to stand to draw the flavours and usually at room…
Teafairy
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Is storing homeade dressing with garlic powder safe?

I would like to make a salad dressing with apple cider vinegar, evoo, maple syrup, mustard, onion and garlic powder, cayenne, and italian seasoning. I know nothing about food safety, is it safe to store this in the fridge for a week or two? Is there…
chobo
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Food Safety - Infused oil with dried herbs

I know using fresh herbs to infuse oil can be dangerous as the oil might become a breeding ground for botulism. I was wondering, if I first rinse my herbs (or peppers for that matter) and then dry them for several weeks/months, would it be safe to…
Lucas Kauffman
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Is it safe to can tomato sauce after refrigerating it?

For my first adventure in canning, I had planned to make an arrabiata sauce and give it a hot-water bath. I finished making the sauce around 11 p.m. before I realized I didn't have citric acid -- or even lemon juice -- to add to the jars. So I ended…
bdb484
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How can I safely store garlic and ginger in oil without preservatives?

Storing garlic, ginger and certain other vegetables etc. in oil is a well documented botulism risk if preservatives are not added. As a consequence, I always make my pastes fresh immediately before use. I have considered freezing them, but due to…
Greybeard
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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 mixture bubble but not overflow) can that cause botulism if I immediately drink the…
Violet
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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 - is pickling a type of canning? my actual question was whether it is needed to sterilize…
Giorgio Vitanza
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