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Old 09-26-2013, 10:56 PM   #11
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Originally Posted by taxlady View Post
So, do you think this would be safe if refrigerated, rather than left on the counter for a week and then eaten within 2 weeks?

I would think that it would be safer to pickle the the peppers for a shorter time and then marinate the rest with a soft tasting vinegar, like balsamic, and the oil. I wonder how much vinegar would be needed to make it safe. I suppose there is a safe pH and one could test the pH of the marinade.
I do not think it would be safe for three weeks.

I don't know what the pH has to be for it to be safe.

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Old 09-26-2013, 11:00 PM   #12
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I'd eat it as written for a week. Then toss.

I'd suggest canning and then stuffing to keep longer.

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Old 09-26-2013, 11:22 PM   #13
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Originally Posted by Andy M. View Post
I do not think it would be safe for three weeks.

I don't know what the pH has to be for it to be safe.
I didn't mean safe for three weeks. I meant put 'em in the fridge and let them marinate for a week and finish them by the time they had been in the fridge for a total of two weeks, giving only one week of eating time.

Did some googling. Looks like the pH that kills botulism is 4.6 or lower. But, there is a gotcha, "While most bacteria cannot survive at a low pH, some proteins such as in soy and beef have protective agents that allow them to grow at pH < 4.5." from http://edis.ifas.ufl.edu/fs10.

So, I would recommend pickling the peppers, then adding the EVOO so it can absorb flavours. When ready to serve, soak the cheese and prosciutto in some of the EVOO and vinegar, and then stuff the peppers that will be eaten that day.

It would probably be a good idea to parblanch the peppers before pickling.

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