Extension bulletin cited in Northwest Arkansas Democrat Gazette article on peppers
The Northwest Arkansas Democrat Gazette cited a University of Maine Cooperative Extension bulletin in an article on preserving peppers. The article covered several preservation methods, including drying and pickling, as well as recipes. For the chile oil recipe, the article states the instructions should be followed very carefully to avoid contamination by anaerobic bacteria. “The fresh vegetables, herbs, and/or fruits used to flavor or infuse oils can be contaminated with C. bot [Clostridium botulinum] spores. Fresh produce also contains water, which allows bacteria such as C. bot to live and grow. C. bot thrives in an oxygen-free environment like oil. This is why flavored and infused oils must be made and stored correctly to prevent botulism poisoning,” according to the Extension Bulletin No. 4385, “Safe Homemade Flavored and Infused Oils.”