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Confit of garlic

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Not if you follow this recipe -

Yes but the poster asked if she should water bath it and i nswered no which is correct for low acid veggies. The recie shown does not seal the jars, it is kept in the fridge under oil which is differnt. The danger comes in when you seal veggies in a water bath in an airless container,the boiling water bath is not a high enough temp to kill the bateria which is why yiu need a pressure cooker. The recipe here is not actually canning/bottling so  not exluding air , botulism liveds in an airless environement,,cloves in  oil in a fridge are not in an airless conatiner,sealed in a water bath they are


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