Garlic turned pink in cayenne infused oil. Garbage? :(
Garlic turned pink in cayenne infused oil. Garbage? 🙁
by i-love-big-birds
7 Comments
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thedndexperiment
Was this kept at room temperature?
ser_pez
I wouldn’t infuse oil with garlic. Botulism thrives in an anaerobic environment and garlic can be hospitable to botulism spores.
Able-Significance598
I wouldn’t use that, looks hinky
PositiveSteak9559
Don’t have a whole lot of experience with canning but I learned anything pink is a big NO. I tried making sauerkraut one time where they used cabbage for the top while it burps.. I believe i went through all the steps otherwise. PInk within a couple days of fermentation. I threw that out, sadly.
7 Comments
Hi u/i-love-big-birds,
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Was this kept at room temperature?
I wouldn’t infuse oil with garlic. Botulism thrives in an anaerobic environment and garlic can be hospitable to botulism spores.
I wouldn’t use that, looks hinky
Don’t have a whole lot of experience with canning but I learned anything pink is a big NO. I tried making sauerkraut one time where they used cabbage for the top while it burps.. I believe i went through all the steps otherwise. PInk within a couple days of fermentation. I threw that out, sadly.
Yes. Toss it.