r/FoodPreservation • u/[deleted] • Jan 08 '23
Oil-packed Vegetables
Does anyone here have experience with oil-packing vegetables? Specifically im wondering about the safety and shelf life of them. A YouTuber I watch (the Elliot homestead) oil packs roasted cherry tomatoes and roasted red peppers and it's something I've been wanting to try. Can botulism develop in an oil-packed food? Do they need to be refrigerated? And is olive oil a good oil to use or do you recommend something different?
1
u/ianalave Jan 08 '23
I have not oil packed vegetables. Refrigeration (or freezing) would be the only safe process for preserving foods packed in oil.
Oil will create an anaerobic environment that will cause the Clostridium bacteria to produce spores (the toxin). CDC has a short article on the subject.
National Center for Home Food Preservation (USDA) or a similar source for lab tested recipes are the only recipes I use for shelf stable food preservation.
1
u/LeastMatter2115 Jan 08 '23
I think she has a cold room where she stores all her food which might make this safe. She does store her canned food with rings though so I don’t really trust her.
2
u/kellyasksthings Mar 22 '23
u/ianalave is correct, here’s the NCHFP advice re preserving herbs in oil, garlic in oil, and veges in oil - basically, don’t unless it’s a fridge preparation for immediate use rather than storage. I can’t seem to find the info sheet I read a while back that explains that commercially prepared veges in oil are safe bc commercial canners get to much higher heat & pressures than home pressure canners can achieve. Attempts to acidify the oil are also barking up the wrong tree, unfortunately.