[homemade] dehydrated zucchini in olive oilrededelk t1_j9rkext wrote
Reply to comment by Tractorhash in [homemade] dehydrated zucchini in olive oil by 5odanger
I dehydrate all kinds of stuff (not claiming to be a pro) and never got sick knock on wood. If you use anything it's salt on jerky. From mushrooms to huckleberries to fish and meat. Get rid of the water and be safe. Also been pressure canning for years, mainly game, but yes you have to follow all the safety protocols for canning things that are not acidic or salted. I learned from a long deceased granny, back in time when there was no electricity. Pickled green beans, corn and okra... Dot dot dot. Candied salmon jerky is probably my favorite
Tractorhash t1_j9rkxde wrote
The thing you must watch out for is low oxygen low acid environments. When stuff goes bad in an oxygen rich environment.... You know it's off. But botulism has no smell or taste. And it is the toxin that kills you not the actual bacteria so cooking the food that's been contaminated won't remove the toxins.
Mattcheco t1_j9tm4vx wrote
Would boiling the oil for a quick fry kill before leaving them to soak in oil kill the botulism bacteria?
Tractorhash t1_j9u1mfu wrote
As long as the temperature reaches 121 degrees celsius for 3 minutes, the spores will be destroyed.then it can be stored like this. It's how people made duck confit.
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