53 votes

Is it safe to add garlic powder to sesame oil?

The concern with garlic in oil leading to botulism is about long-term storage, usually in the context of garlic oil as a 'shelf-stable' condiment; the botulism needs time to grow in the anaerobic ...
Blargant's user avatar
  • 2,119
38 votes
Accepted

Why is a pressure canner needed when canning?

Physics stops you from heating up liquids that consist of mostly water to temperatures above (roughly) 100 C. The temperature of your heating element can be set higher, but neither the temperature ...
Stephie's user avatar
  • 57.8k
37 votes

Botulism in regards to microwaving garlic, honey, ACV, lemon juice, olive oil and powdered ginger for 15 seconds

No, of course not. Botulism is the result of bacterial fermentation over a long period of time. If the ingredients are safe, mixing them will also be safe.
Sneftel's user avatar
  • 26.1k
25 votes

Why must fermenting meat be kept cold, but not vegetables?

It is a good thing that you wrote up your assumptions, this helps greatly with explanations. To look at each: Assumptions 1,2 and 3 are true. Assumption 4 is false. You can't lacto ferment meat. ...
rumtscho's user avatar
  • 135k
20 votes

Can you save canning jars after you've realized they've been improperly sealed for a month?

Food spoils, glass doesn't, so as long as the jars are cleaned thoroughly they are perfectly safe to use. If you are very concerned then you could sterilize them as well using a bleach solution, or by ...
GdD's user avatar
  • 74.2k
10 votes
Accepted

Food safety and botulism indicators for pressure canned goods

The layer on the top is either separated fat from the ham and bouillon cubes, or a bacterial and/or fungal growth (aka a "pellicle"). If it feels greasy and/or brittle and becomes ...
Sneftel's user avatar
  • 26.1k
9 votes
Accepted

How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?

I suspected that @FuzzyChef's answer was essentially correct, but I felt that the question was not conclusively answered without sources, so I ended up never accepting an answer. Thankfully, Linda ...
FvD's user avatar
  • 482
9 votes
Accepted

Are my cannellini beans safe?

It is normal for store bought canned beans to have a cloudy liquid. This applies to previously dried, starchy beans such as cannellini, kidney, etc. The water will get cloudy also when you cook ...
Cindy's user avatar
  • 18.3k
9 votes

Is adding garlic powder to pasta with oil safe?

Doubtful. The botulism risk usually arises from long term storage of garlic cloves in olive oil under anaerobic (no oxygen) conditions. You with your garlic powder are nowhere near those conditions. ...
Wayfaring Stranger's user avatar
9 votes

Why must fermenting meat be kept cold, but not vegetables?

Edit for your edit: Fermenting the meats for long-term preservation in a moist, ambient temperature lactic acid bacteria (LAB) environment as you described would theoretically be safe in terms of ...
borkymcfood's user avatar
  • 5,380
8 votes
Accepted

Is pressure canning, weeks after regular canning safe?

I can't come up with a way to do this that is not problematic. First, no canning authority I can find provides instructions on how to re-can under pressure food that is already canned. The closest ...
FuzzyChef's user avatar
  • 59k
7 votes
Accepted

What counts as "anaerobic" re: botulism?

Anaerobic simply means "absence of air." Any liquid food environment basically counts as "anaerobic." Yes, there may be some dissolved gases and exchange of air may happen near the surface of a ...
Athanasius's user avatar
7 votes

What is the lowest temperature at which botulism spores are killed?

In all good conscience, the only recommendations I could follow would be USDA or an equally authoritative source, and they only recommend pressure canning at a minimum of 240F. At 4000-6000 feet, ...
dlb's user avatar
  • 8,673
6 votes

Acidity level not increasing when fermenting cauliflower

I don't know that I can give a definitive answer about safety, knowing little about how clean your apparatus was to begin with, how exactly you have it set up (container type, how you are "burping," ...
Athanasius's user avatar
6 votes

Botulism risk - homemade pizza sauce?

First, a little context...botulism is extremely rare...only 145 cases in the US in 2015, and of those, only 15% were food borne according to the CDC. You do need to be aware and careful, but not ...
moscafj's user avatar
  • 73.2k
6 votes
Accepted

Should pasteurizing homemade hazelnut spread and storing it in a sterilized container keep it fresh as long as Nutella?

In short: your recipe for a heated hazelnut spread is safe. The previous question and answers did not address the effect of water activity (Aw) on microorganism growth and safety. The added water in ...
borkymcfood's user avatar
  • 5,380
5 votes
Accepted

Why don't we need to ice-bathe all leftovers before refrigeration?

First off, I assume this may partly be out of caution since many (probably most) people don't take cooling leftovers seriously. Yes, spores do survive cooking, and yes, they can very well make you ...
Athanasius's user avatar
5 votes

Botulism from *uncooked* potatoes wrapped in foil?

From what I understand about this, it's not so much about the raw potatoes being foil wrapped as it is about the baking and storing afterward. From EnCognitive.com: Though rare, most foodborne ...
Cindy's user avatar
  • 18.3k
5 votes

Botulism from *uncooked* potatoes wrapped in foil?

One of the nicer things about botulism (there are not many) is that heat does neutralize the toxin. So unless you are licking the raw potatoes, not likely to be a problem. The odds of the foil-...
Ecnerwal's user avatar
  • 15.2k
5 votes

What is the lowest temperature at which botulism spores are killed?

tl;dr; The resources for this topic are terrible. The best I have come up with is reasoning from first principles. That reasoning suggests the probable temperature at which spores are destroyed is ...
alx9r's user avatar
  • 383
5 votes

My pepper sauce looks unsafe

Cloudy material will be fungus growing in the culture. It is not safe to eat. Where the contamination has come from is impossible to work out, there are several steps in the canning process during ...
bob1's user avatar
  • 13.3k
4 votes

Worried about my potatoes and botulism

Botulism is an extremely rare illness, of which the majority of cases are in infants. It is virtually unheard-of to contact foodborne botulism except through amateur food preservation (canning, ...
Sneftel's user avatar
  • 26.1k
4 votes
Accepted

How can I safely store garlic and ginger in oil without preservatives?

According to these CDC guidelines regarding botulism, storing fresh garlic in oil in the refrigerator is safe for up to 4 days. Very little information is available about fresh ginger in oil, but ...
Esther's user avatar
  • 2,247
3 votes

Why is a pressure canner needed when canning?

I like to explain the physics this way: heat is a thing, temperature is a place. If you put a hot thing next to a cold thing, heat stuff will flow out of the hot thing into the cold thing. This will ...
Lee Daniel Crocker's user avatar
3 votes

Wouldn’t flash cooling inside a freezer ice cube box be as effective as an ice bath?

I was a mechanical engineer. The heat transfer will be much quicker in the ice bath because you will have full surface contact between the meat and the water, even into all the nooks, cracks and ...
Cynetta's user avatar
  • 2,271
3 votes

Botulism risk with oil

The bottom line: yes, you are crazy. Botulism arises when you have a substance which carries clostridium botulinum and keep it for a while (timescales of days rather than hours or minutes) in an ...
James McLeod's user avatar
  • 2,014
3 votes
Accepted

Fermenting Peppers in brine with 1 table spoon salt to 0.9 L Jar, too low salt? Botulism risk?

A brine like that will not by itself prevent bacteria such as clostridium botulinum from growing. But that’s not a problem. For lacto-fermented vegetables, it is rather the acidity which makes a ...
Sneftel's user avatar
  • 26.1k
2 votes

How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?

Clostridium botulinum grows best around body temperature. Typically, butter — as opposed to oil — is stored in a cool place which significantly reduces bacteria growth in general, including the growth ...
Peter - Reinstate Monica's user avatar
2 votes

Is this canning method safe to use for spaghetti sauce? (Boiling the sauce in the jars in the oven)

No, it is not safe. You need a pressure canner. That's what the USDA says about anything containing meat: There are no safe options for canning these foods listed below in a boiling water canner. ...
rumtscho's user avatar
  • 135k
2 votes

Why is a pressure canner needed when canning?

The physics behind why you can't heat liquid water past its boiling point is defined as when vaporization pressure equals atmospheric pressure. So, putting your canning water in an oven, which is at ...
Jeff's user avatar
  • 129

Only top scored, non community-wiki answers of a minimum length are eligible