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