Timeline for How to make garlic oil in a safe way...tomorrow
Current License: CC BY-SA 3.0
5 events
when toggle format | what | by | license | comment | |
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Apr 24, 2017 at 23:57 | history | edited | Cascabel♦ | CC BY-SA 3.0 |
deleted 40 characters in body
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Apr 4, 2017 at 16:00 | comment | added | Cascabel♦ | Based on this (and common knowledge of cooked garlic) I'm guessing the lack of approved pressure canning is more because the result wouldn't be that great than because it's hard to make it safe. | |
May 20, 2015 at 15:54 | history | edited | Athanasius | CC BY-SA 3.0 |
Added further disclaimer, clean up
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May 20, 2015 at 15:47 | history | edited | Athanasius | CC BY-SA 3.0 |
Added disclaimer, cleaned up some wording
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May 19, 2015 at 17:48 | history | answered | Athanasius | CC BY-SA 3.0 |