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Roasted pepper question
RogerT
Posts: 53
Hi all,
Roasted off a bunch of peppers and got them peeled and sliced. Sliced up a bunch of garlic into a pint jar, and covered the whole lot with EVOO. How long can I reasonably expect these to be good for. I have been keeping them in the fridge the whole time.
Thanks much,
Roger
Roasted off a bunch of peppers and got them peeled and sliced. Sliced up a bunch of garlic into a pint jar, and covered the whole lot with EVOO. How long can I reasonably expect these to be good for. I have been keeping them in the fridge the whole time.
Thanks much,
Roger
Comments
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If you keep em in the fridge....a loooong time.
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Thanks Hoss, appreciate it.
Roger -
We do a couple of baskets of red roast peppers once a year on the egg. When we do them we peel them then divide them up into bags and freeze them. They last all year and we just pull a bag or two as needed and season them.
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Hmmm, not too long I'm afraid.
Think botulism.... The commercially sold peppers in oil have been processed in ways that inhibit microbial growth and most have had an acidic ingredient added during the process. Here is a great article that gives you various options to process peppers and such.
http://www.wvu.edu/~exten/infores/pubs/fypubs/wp395_99.pdfHappy Trails~thirdeye~Barbecue is not rocket surgery -
I misread the question.I thought he had em in vinegar!
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How long would you feel SAFE keeping roasted peppers packed in EVOO only in the fridge???
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NOT to hijack a thread...as I would like to know the answer.
I have been wondering something similar, though.
I just dehydrated a lot of tomatoes recently, and was thinking of infusing some in EVOO and some garlic perhaps.
Kept refrigerated, I wonder how long this would be safe for?
Or, if there is something I could do or add to make it store safer... -
temps are the issue.
the admonition against storing garlic and peppers etc. in oil is that stored at room temps it is a botulism-fest (potentially).
chilling will keep the botulism at bayed egli avea del cul fatto trombetta -Dante -
I think a week to 10 days is the limit. Garlic is one thing that everyone adds, and it's one of the more unstable veggies to put in oils. Fresh herbs are a no-no too.
Every summer folks get sick from buying flavored oils at farmers markets.Happy Trails~thirdeye~Barbecue is not rocket surgery -
Here is a good article from CSU that visits about vinegars and oils made at home. It mentions that dried tomatoes are safer.... but when you add garlic to them that changes the story.
http://www.ext.colostate.edu/pubs/foodnut/09340.htmlHappy Trails~thirdeye~Barbecue is not rocket surgery -
And the other thing that's NOT recommended is adding your olive oil and fresh herbs into a partially used up bottle of processed flavored oils.Happy Trails~thirdeye~Barbecue is not rocket surgery
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