[CH] Bottled Botulism
McWilliams, Dan (DMcWilliams@fendall.com)
Tue, 18 Jul 2000 08:22:36 -0500
On the subject of botulism in Brent's perilous peri peri sauce, last
year we tried to preserve fresh peppers in oil and in honey. When we used
fresh peppers and didn't hot water bath the stuff we had problems. Next we
dehydrated the peppers thoroughly first, just as Brent says to dry them. I
used a dehydrator.
We then hot water bathed the jars. I do not remember the exact temps or
duration. I would have to check with my wife because she's the canning
expert. This method seems to work well.
I still have a mason jar of honey and dried peppers that looks
great, except the peppers look transparent. Now this is where I put in the
disclaimer that it seemed to work for me but the reader assumes all
responsibility for trying anything I advised them to do and all standard
cautions concerning canning anything apply here. Until I married my wife I
never trusted anything that was home canned. But gradually she has changed
my attitude about home canned products. Now since tomorrow is my 10th
wedding anniversary you can see she hasn't killed me yet but it took a few
years to convince me.
And, as far as uses for Dave Reserve I don't know but I just made a
great batch of jerky using Dave's Insanity. I am not sure if it tastes like
burnt cat hair since I have never eaten a cat, burnt or otherwise. But then
again I still like Tobasco sauce on some things.
The Chile Cheese Head,
Dan McWilliams