RE: [CH] Blue Garlic and ISO Uncle Dirty Dave
Vince Huebert
Fri, 5 Mar 2004 08:22:09 -0600
I didn't process mine either and I'm alive and kicking. In your original
post you mentioned the cursed "B" word and I didn't want to start that up
again so I tried to cover all the safety bases. I'd still eat them as long
as they tasted good and didn't smell. I know, I know great standards but it
has gotten me this far.
Vince
wishing it would stop snowing in Omaha
-----Original Message-----
From: T. Matthew Evans [mailto:tmattevans@yahoo.com]
Sent: Friday, March 05, 2004 8:17 AM
To: Vince Huebert; Chile Heads
Subject: RE: [CH] Blue Garlic and ISO Uncle Dirty Dave
Vince's Post makes an interesting point....I did not process this jar in any
way. I figured since I was using undiluted vinegar I wouldn't have a
problem
(and Dave's original recipe did not call for processing the jars). I still
think I should be OK, but....where are you, Uncle Dirty Dave?
Matt
--- Vince Huebert wrote:
> Unlurking for the briefest of moments. I have pickled mixed veggies
before
> and included a couple of large cloves of garlic in the jar. They usually
> turn a bluish purple and taste fantastic. I didn't think of a health
hazard
> and just ate them. As long as the jar is sealed and you used the proper
> amounts of vinegar and salt and processed it for the appropriate amount of
> time, I'd eat away.
> Vince in Omaha
> wishing it was time to plant
>
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of T. Matthew Evans
> Sent: Thursday, March 04, 2004 10:11 AM
> To: Chile Heads
> Subject: [CH] Blue Garlic and ISO Uncle Dirty Dave
>
>
> Dave --
>
> A while back you posted a recipe for hot sauce that was basically: "Put
> half
> garlic and half dried chiles in a Mason jar, salt, cover with vinegar".
> I've
> always wanted to try it and finally did a few weeks ago. When I open the
> jar,
> it smells fantastic and the chiles are now fully rehydrated, but the
garlic
> has
> turned blue. Is this a problem? Does it happen in your sauce? I know
> about
> the dangers of garlic and botulism, but I wouldn't think it would be a
> problem
> when everything is submerged in vinegar. Does anyone else have thoughts
on
> this?
>
> Thanks.
>
> Matt
>
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