Timeline for Botulism, Garlic, Cold pressed Olive oil and mason jars
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Dec 8, 2014 at 9:46 | review | Low quality posts | |||
| Dec 8, 2014 at 10:33 | |||||
| Dec 8, 2014 at 5:11 | comment | added | Cascabel♦ | I can't believe I have to say this, but the risks of food poisoning from risky food are much higher than the risks of everyday driving. And yes, adding acid to things can make them safe, but you need to know how much acid it takes - and generally it takes enough to make things pretty sour (think pickles). Not exactly something you want to do to everything you make. | |
| Dec 3, 2014 at 19:34 | review | Late answers | |||
| Dec 8, 2014 at 9:46 | |||||
| Dec 3, 2014 at 19:12 | review | First posts | |||
| Dec 5, 2014 at 21:07 | |||||
| Dec 3, 2014 at 19:11 | history | answered | international | CC BY-SA 3.0 |