Skip to main content
Seasoned Advice

You are not logged in. Your edit will be placed in a queue until it is peer reviewed.

We welcome edits that make the post easier to understand and more valuable for readers. Because community members review edits, please try to make the post substantially better than how you found it, for example, by fixing grammar or adding additional resources and hyperlinks.

5
  • 5
    Botulism lives in the soil, so I'm not sure why only oil would introduce it? Especially if your hot sauce contains garlic, which is known to often contain spores. But most vinegary hot sauces easily are low enough pH to not worry. Commented Aug 21, 2012 at 15:46
  • Botulism also doesn't change the look or smell. Commented Aug 21, 2012 at 20:40
  • Botulism isn't the only reason a foodstuff can go bad... Commented Aug 21, 2012 at 20:50
  • 2
    I think you have to be careful about this - if you're not lowering the pH enough with the vinegar, it'd require pressure canning. Commented Aug 21, 2012 at 21:38
  • 2
    As a point of clarity: Sterilization of containers in a home setting is likely impossible as "sterilize" means "to eliminate (remove) or kill all forms of microbial life". The correct term for what you are describing is either disinfected or sanitized. Commented Aug 22, 2012 at 15:51