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Old 09-26-2013, 08:21 PM   #1
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Safety of this dish?

A friend of a friend is making this: Shooters: Cherry Peppers Stuffed with Prosciutto and Provolone RecipeHow to Food

When he first posted, he didn't say where the recipe was from nor did he mention the use of vinegar. I was all over it for fear of botulism. Storing vegis in olive oil and, he had added his own twist: he had vacuum sealed it.

So, what do you guys think? Is this a safe recipe? Do you think there is enough vinegar left in the pickled peppers to make it safe to leave this stuff in EVOO for a week at room temperature?

He wants to know if he should throw out the stuff he vacuum sealed and start over.

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Old 09-26-2013, 08:39 PM   #2
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I wouldn't touch it with a ten foot pole. Storing anything in oil, even at refrigerator temps for longer than 2 weeks is an issue. I don't think the earlier pickling of the peppers is enough to make them safe.
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Old 09-26-2013, 08:50 PM   #3
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Start over. I think I read you're not supposed to put things in olive oil for too very long. I have put garlic in, and used it all within a few days making salad dressing. Also I refrigerate.

And I don't know about putting prosciutto in a jar.
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Old 09-26-2013, 10:42 PM   #4
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Quote:
Originally Posted by Whiskadoodle View Post
Start over. I think I read you're not supposed to put things in olive oil for too very long. I have put garlic in, and used it all within a few days making salad dressing. Also I refrigerate.

And I don't know about putting prosciutto in a jar.
Exactly right. Such a mix should be used within two weeks refrigerated. Botulism grows in the absence of oxygen.
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Old 09-26-2013, 10:55 PM   #5
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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.
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Old 09-26-2013, 11:00 PM   #6
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I think refrigerated would be much safer than left on the counter for a week. If pickling/canning meat or cheese, I think a pressure canner would be needed.
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Old 09-26-2013, 11:02 PM   #7
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Quote:
Originally Posted by Dawgluver View Post
I think refrigerated would be much safer than left on the counter for a week. If pickling/canning meat or cheese, I think a pressure canner would be needed.
I was thinking pressure canner too. But, then the cheese would melt and the prosciutto would be cooked, which would be a waste.
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Old 09-26-2013, 11:05 PM   #8
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I was thinking pressure canner too. But, then the cheese would melt and the prosciutto would be cooked, which would be a waste.
Good point. Probably better to stuff as he goes, and eat them ASAP, no longer than a couple days.
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Old 09-26-2013, 11:21 PM   #9
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I'm just wondering why those people in Rhode Island aren't coming down with botulism. Just lucky? They get eaten quickly enough?
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Old 09-26-2013, 11:24 PM   #10
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Must have hearty constitutions.

I'm still leary of the recipe....
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