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8.1.4 How do I make flavored oils?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

8.1.4 How do I make flavored oils?

Okay. Flavoring oils are a bit trickier than vinegars, because like potting,
the oil creates an anaerobic situation. Its quite possible to culture _C.
botulinum_ in this way.

[Check out the herb flavored oil recipes in Henriette Kresses' herb FAQ at
http://sunsite.unc.edu/herbmed/culiherb.html

Oh yes, one last thing. I prefer to label my bottles, instead of putting a
token sprig of whatever in. The token sprig is a spot for spoilers to grow,
at least in my hands :).

 

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previous page: 8.1.3 How do I make flavored vinegars?
  
page up: Food Preserving FAQ
  
next page: 8.1.5 Garlic (chiles, herbs, dried tomatoes, etc.) in oil. How safe is it? How can I make them safely?