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Questions tagged [botulism]

56 questions
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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 bisulfite as preservatives, xanthan gum.
M.S.D.
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Acidity level not increasing when fermenting cauliflower

I am currently part way through my first attempt at vegetable fermentation. Today marks the 4th day of fermenting some cauliflower, and things seem to be doing okay, I have some bubbles and no sign of any mould though it does smell a bit funky,…
danbroooks
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Avoiding foodborne botulism

It's difficult to find information on the internet about botulism prevention that doesn't talk specifically about canning or jarring your own foods or using pressure cookers. I'm wondering if it's possible to inactivate the botulin toxin itself and…
kettlepot
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Botulism risk with oil

I've been reading about oil infused with raw veg and herbs and how it can give you botulism, and now I'm worried that when I use oil when preparing any vegetables I will contaminate my oil with bacteria, for example if I chop up some potatoes and…
Kieran
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Curing bacon with a wet brine, without nitrates

When making bacon, many of the recipes call for a dry brine using curing salt with nitrates. I've read that it is possible to use a wet brine without the curing salt with the nitrates and just use Kosher salt (or some other salt). Is this possible…
Robert
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I forgot to vent steam my canner for the 10 minutes while pressure canning my green beans

I worked up my green beans, cleaned them, and boiled them for about 15-20 minutes. Filled the jars(hot packed), added my clean boiling water, and then put in the pressure cooker. After a week, I remembered that I didn't let it vent steam for 10…
Roxy
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Worried about my potatoes and botulism

I made mash potatoes two nights ago and I left the pot that I made them in on top of the stove for two days before washing it. I’ve been sick and got around to it today. The majority of the potato had been scrapped out two days ago and there was…
Aaa
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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 this create a safe environment against botulism? It has been about a week, and there…
Giorgio Vitanza
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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 bottles as I usually do. I have previously reused bottles with metal lids and stored…
Nic
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My pepper sauce looks unsafe

I canned some pepper sauce. It had peppers and green tomatoes. After 3 days of being refrigerated , the peppers are floating on top and has blobs of cloudy material stuck to the peppers. The tomatoes are on the bottom. I am wondering if adding olive…
Sharon Morris
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Botulism risk from anchovies in the refrigerator?

A few months ago, I opened a can of anchovies, and to avoid wasting the leftovers, I pureed it into a paste and saved in a container in the fridge, in olive oil. The anchovies are very salty and the pH is somewhere between 5 and 6, based on a litmus…
Joshua Frank
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