Re: [CH] Here's more on the pressurized sauce

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<Any time you get a "fermented" vegetable, you had better assume that it

is not your standard alcohol-type ferment, but the breeding ground for
the
bacteria that produces botulism. Throw it out every time.>

Clyde:

Actually, that's not true.

If the pH is low enough, but it was bottled too cool in unsterilzed
containers, the wild yeasts can cause it to ferment.  But the pH will be
too low to allow the growth of the botulin toxin.

I'd throw it out anyway.  But it wouldn't kill you - just taste bad - IF
the pH was low enough (that is, below 4.3).

It's the garlic that worries me with this sauce.  Garlic produces one of
the most toxic food toxins known.

Oops.

R.

• Next message: Robert Farr: "Re: [CH] WARNING---Exploding Sauce (More!)(Long)"
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• Maybe in reply to: saundrah@mindspring.com: "[CH] Here's more on the pressurized sauce"