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Old 07-22-2010, 07:15 PM   #1
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Canning Infused Vinegars and Oils

I've read mixed reports on vinegars acidity killing botulism and e. coli. I know Olive oil must be refrigerated if anything is added or it will turn.

My question is, If I do home canning on the infused vinegars and oils would they last at room temperature safely?

In this basic recipe for a strawberry infused vinegar:

Strawberry-infused Cider Vinegar

Step 8 just says pour it in a jar and label it. Is that safe ? Would canning be better at this step ?

Also interested in your experience with canning infused oils.

Thanks!

Also if I made something like a dressing or marinade would the shelf life be extended with canning?

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Old 07-22-2010, 10:12 PM   #2
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You cannot do anything at home that will make infused oil safe. If you infuse any oil, it must be refrigerated and used or trashed within 10-14 days.
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Old 07-22-2010, 10:38 PM   #3
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vinegar ok?

How about the vinegar?

What if I made a pasta sauce that had olive oil in it? If I canned it its still going to go bad ? I dont understand this difference
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Old 07-22-2010, 11:00 PM   #4
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Quote:
Originally Posted by rudedog1 View Post
How about the vinegar?

What if I made a pasta sauce that had olive oil in it? If I canned it its still going to go bad ? I dont understand this difference

I"'m not an expert in this area. The vinegar is highly acidic as is the pasta sauce because of the tomato. I believe that acidity makes the difference.
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Old 07-23-2010, 08:27 AM   #5
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Quote:
Originally Posted by rudedog1 View Post
If I canned it its still going to go bad ?
I am not an expert in this area either so I will not give you advice as this is one thing that you want to make sure you get perfectly right. I did just want to point out though that it is not a matter of it going bad. It is a matter of it growing botulism. The food will not spoil, but it can become infected if the circumstances are right. That is where the danger lies.
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Old 07-23-2010, 12:30 PM   #6
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Rudedog1,

This might help:
Dipping Oils and Vinegars: How to Safely Prepare Homemade Infused Mixes | DoItYourself.com

Bottom line: oils are dangerous unless you are very careful, vinegars are considered safe.
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Old 07-23-2010, 01:31 PM   #7
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Rudedog,

People mean well when they post or blog canning recipes. It doesn't make them entirely correct as in this case. The recipe is an "approximation" the disclaimer at the bottom does state that that it hasn't been approved by the FDA. I personally don't trust the processing methods used in that recipe.Who really wants to wait 2 to 4 weeks for a final product?

Freshpreserving.com -|- Your complete source for all fresh preserving needs.

Good luck.
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Old 07-24-2010, 12:58 PM   #8
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canning infused vinegars is not necessary?
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Old 08-05-2010, 11:09 AM   #9
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Originally Posted by Andy M. View Post
You cannot do anything at home that will make infused oil safe. If you infuse any oil, it must be refrigerated and used or trashed within 10-14 days.
I have to agree. Teaching food safety I know you have to be very careful if using raw garlic in vinegar and oil blends. I can't say 100 sure about using dried ingredients. I would err on the safe side and keep it refrigerated and toss after 10 days.
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Old 08-05-2010, 04:58 PM   #10
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USDA has some guidelines on infused vinegars. Infused oils are dangerous, and should be used very quickly after you make them.

Flavored Vinegars contains the guidelines for producing infused vinegars.
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