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Botulism is the biggest concern, and even still, it is pretty rare and avoidable. Mold is generally visible, and if found, you can just discard. As long as you
by bagels 2y ago
Botulism is the biggest concern, and even still, it is pretty rare and avoidable. Mold is generally visible, and if found, you can just discard.
As long as you're following good practices (cleaning, temperature, proper salt ratios, verifying acidity, following researched recipes), it's pretty safe.
edit: I'd add to this, I don't preserve meats, that's the risky stuff.
- ssl-3 2y agoBotulism is invisible and odorless and deadly. Please do not do people the disservice of conflating botulism with mold. They are not even close to being the same fucking thing.
- vram22 2y agoAll the videos I have seen say that sterilizing all the vessels you use is one of the good practices.
- bagels 2y agoYes, I boil my equipment.