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Tractorhash t1_j9rkxde wrote

Reply to comment by rededelk in [homemade] dehydrated zucchini in olive oil by 5odanger

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.

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Mattcheco t1_j9tm4vx wrote

Would boiling the oil for a quick fry kill before leaving them to soak in oil kill the botulism bacteria?

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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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