Posted by Art on October 07, 2001 at 21:21:44:
In Reply to: herb and chili oils posted by Karma on September 13, 1999 at 12:23:01:
: 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.
New to the scene. But being a certified food processor I can answer your question. You need to acidify the product to keep it from spoiling. You can use citric acid, vinegar, or another form of acid base. It will keep for as long as 2 years if the pH is less than 4.0 Better if it remains between 3.5-3.8. You can but pH strips or invest in a pH monitoring system. (about $400 for the cheapo). Hope this helps and if you get a chance, stop by my website at http://www.riverwayenterprises.com
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