Jim > Blue Book? That would be the Ball Blue Book http://www.amazon.com/Ball-Blue-Book-of-Preserving/dp/0972753702 and not an old edition. This newer book is more up to date: http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314 LB > or trying to preserve using garlic. Jim > Question: does that mean people were trying to use garlic as a preservative? Or does it mean that preserving anything containing garlic is bad? I'm guessing trying to store garlic cloves in oil?? I've purposely tried to ferment garlic (pure garlic) and gave up after 30 days. It's highly anti-bacterial if by itself. The large containers of peeled garlic cloves that I buy at Sam's Club are nothing but garlic and kept in the fridge. And I am not an expert at any of this. In fact have really ticked off certain list cops with my crazy ideas & dumb questions. Think outside the box. ----- Original Message ----- From: Jim Graham To: Chile Heads Sent: Monday, February 18, 2008 8:55 AM Subject: Re: [CH] Botulism question. On Sun, Feb 17, 2008 at 08:09:49PM -0500, Byron wrote: > 99% was from not following the Blue Book Blue Book? > or trying to preserve using garlic. Question: does that mean people were trying to use garlic as a preservative? Or does it mean that preserving anything containing garlic is bad? Later, --jim -- 73 DE N5IAL (/4) MiSTie #49997 < Running FreeBSD 6.1 > spooky130@cox.net || j.graham@ieee.org ICBM/Hurr.: 30.39735N 86.60439W "Now what *you* need is a proper pint of porter poured in a proper pewter porter pot.." --Peter Dalgaard in alt.sysadmin.recovery -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.20.7/1285 - Release Date: 2/18/2008 5:50 AM