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Old 11-27-2006, 08:23 PM   #11
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Didn't the original have some black vinegar in it? As long as he means dried crushed red pepper, I think he ought to be safe. If it was fresh crushed red pepper, there would still be problems.


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Old 11-27-2006, 10:52 PM   #12
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Steve, I have merged your "Bottling Modified Sauce?" with the original "How do I preserve this chili oil sauce" since it is an add-on question (a continuation of a previously asked question) and not a really a new topic.

To answer the overall question simply - it's not recommended for home canning. Of course, if you are a food chemist, have a lab, know what you are doing, got pressure canning equipment ... yeah, you could. But, if you had all that you wouldn't be asking us, would you?

Yes, you can buy flavored oils off the shelf and they can last for several days at room temp on the table with no problems. They have been "commercially" processed - and there are many facets to that processing.

If you're interested in doing a little research on the subject - try the National Center for Home Food Preservation website to get you started.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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