botulism...in flavoured oils

agapanthus · « **on:** October 15, 2007, 20:31 »

Wanted to make a batch of chilli oil and came across this site....makes interesting reading :shock:
http://www.foodscience.csiro.au/oilvine.htm

richyrich7 · « **Reply #1 on:** October 15, 2007, 20:52 »

Mmm food for thought, thanks Aggie

gobs · « **Reply #2 on:** October 15, 2007, 21:04 »

Makes very good reading.

John · « **Reply #3 on:** October 16, 2007, 09:18 »

If we make some chilli oil or suchlike then there is a tiny risk but if a manufacturer makes some and it goes wrong they could poison 100s so the standards for the manufacturers have to be more risk averse.

I'll continue enjoying our chilli peppers in oil!

GrannieAnnie · « **Reply #4 on:** October 16, 2007, 09:19 »

This was mentioned the other week, and had me worried, as I made a bottle earlier this year, but I'm still here, and I only use a tiny amount, but it does make you think!!!!

splodger · « **Reply #5 on:** October 16, 2007, 12:12 »

i have stored my chillies in oil for years - just pack them in jars - and cover in oil (i use nut oil) - never kept them in fridge either.

they keep well - and i've never had any ill effects.

but interesting read nonetheless

John · « **Reply #6 on:** October 16, 2007, 19:29 »

Quote from: "splodger"

i have stored my chillies in oil for years - just pack them in jars - and cover in oil (i use nut oil) - never kept them in fridge either.

they keep well - and i've never had any ill effects.

but interesting read nonetheless

So my cunning plan to get my inheritance early isn't going to work? :oops:

Ice · « **Reply #7 on:** October 16, 2007, 20:07 »

I made some chili oil and it started fermenting so I threw it away :roll: . Think I heated the chili in the oil and put it into clean, but not sterilised jars. Was this wrong? Can someone point me in the direction of a good recipe as I have some fantastic hot cayenne chillies in the greenhouse.

gobs · « **Reply #8 on:** October 16, 2007, 21:08 »

After that article, Ice? :roll: :roll:

Ice · « **Reply #9 on:** October 16, 2007, 21:15 »

Quote from: "gobs"

After that article, Ice? :roll: :roll:

Oops, still havn't read it. :shock:

gobs · « **Reply #10 on:** October 16, 2007, 21:23 »

Trillium · « **Reply #11 on:** October 16, 2007, 22:51 »

Ice, I think your error was in heating the oil. Oil should be a room temp to start then ideally chilled in the fridge, not heated. Heating would promote faster fermentation, much like cooked chicken going bad. Your chilies could be cooked separately by some other method then added to the fresh oil. A lot of people mistake WG's garlic in oil as fresh, but his smoked garlic is actually cooked garlic and will hold up well in oil. After all, he's still around to tell us about it

agapanthus · « **Reply #12 on:** October 16, 2007, 23:32 »

Try cooking the chillies in a little (for the acid) vinegar first......then adding the oil...and cool

Ice · « **Reply #13 on:** October 17, 2007, 13:15 »

Thanks Mr T and Aggypants. Between the two of you I have found an answer to my problem.

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botulism...in flavoured oils

splodger

Trillium