Posted by Anita on July 26, 2000 at 00:51:40:
In Reply to: Re: herb and chili oils posted by Stephanie Tilghman on July 03, 2000 at 23:28:56:
: : : I love using herbed infused and chili infused olive oils all year long. I would like to make my own to keep over the winter and I'm wondering if one of you fellow foodies can tell me the preserving technique for doing this -- I know if not done right you run the risk of botulism.
: : : Thanks
: I was wondering the same thing, have you found a good answer yet? Anticipating your reply, I have picked quite a few peppers and looking for a good recipe before they go bad. Thanks, Stephanie
Hello , I was wondering the same thing and I found online (I cant remember the site) it said that you have to dry completely (by sunlight or food dehydrator) anything containing moisture, such as herbs and peppers. It also said that to do oils with garlic you should soak it in vinegar to remove the water (It did not say for how long though) before adding to the oils. The oils that you see that are made with fresh fruit, herbs or peppers MUST be used within 2 weeks to avoid the risk of botulism, and that most of them are just decorative. Hope this helps you out. and If I stumble upon the site again I will post it here. Anita
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