Any low acid oxygen free environment offers the potential for growth of botulism bacteria and the offshoot of botulism toxin.
Also iirc low or high sugar, I forget which.
So dried fruit is pretty safe because the sugar is kept in the fruit but meat or things that might ever have touched the ground like garlic and onions have the potential to carry spores and to then develop botulism
And I don't really know the best way to combat it yet.
Yeah it applies to canning also. I dunno how prevalent it is or how to safely acidity dehydrated foods such that even if the moisture level is a little off botulism isn't an issue
Yeah, that's one thing I have stuff to make but never did - cheese!
I'll give that a try. I have a vacuum sealer so in theory I could make, dehydrate, and seal the pasta for later.
My reading about botulism kinda put the kibosh on the vacuum sealing.
True. That might work
Any low acid oxygen free environment offers the potential for growth of botulism bacteria and the offshoot of botulism toxin.
Also iirc low or high sugar, I forget which.
So dried fruit is pretty safe because the sugar is kept in the fruit but meat or things that might ever have touched the ground like garlic and onions have the potential to carry spores and to then develop botulism
And I don't really know the best way to combat it yet.
Yeah it applies to canning also. I dunno how prevalent it is or how to safely acidity dehydrated foods such that even if the moisture level is a little off botulism isn't an issue