Re: [CH] RE: Botulism
J Young (machismo@u.washington.edu)
Tue, 17 Nov 1998 17:10:47 -0800 (PST)
On Tue, 17 Nov 1998, Greg Jensen wrote:
> Since we're on the subject. I know about the problems regarding peppers
> and/or garlic in olive-oil or oil in general. However, do you run the same
> risk when you immerse peppers in vinegar and refrigerate this mixture? I
> recently purchased a decorative jar, boiled some vinegar w/ cayenne's and
> then placed a few thai peppers in the jar for decorative purposes after
> pouring in the vinegar. I have yet to try it but do I run any risks with
> this concoction?
nope. The difference is the pH. botulism won't survive below pH ~4.5,
and vinegar is well below that.
http://www.foodsafety.org/nc/nc389.htm
Shamus
machismo@u.washington.edu
"I think there must exist a special subversive group of pseudo-cupids--
plump hairless little devils whom Satan commissions to make disgusting
mischief in sacrosanct places."
--Vladimir Nabokov, _Pale Fire_