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2 questions about storing things at room temp

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Posted by judo_and_peppers Tampa FL (My Page) on
Sat, Apr 5, 14 at 2:37

2 separate questions about storing things at room temp

is honey safe to use in canning for room temp storage? I know it pretty much never goes bad on its own. if a sauce recipe calls for a large portion of honey, but the pH is below 3.0, is there any reason I should be hesitant to store it at room temp?

second question:
a friend of mine gave me a recipe, which basically just calls for dicing up some hot peppers, simmering them in vegetable or canola oil for about an hour, straining out the chunks, and bottling the oil while it's still hot. is this something that would be safe to store at room temp?

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RE: 2 questions about storing things at room temp

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  • Posted by morz8 Z8 Wa coast (My Page) on
    Sun, Apr 6, 14 at 18:10

I think your question would be easier to answer if we could see the recipe you are considering, what else is included besides the 'large portion of honey', how large the jar you would like to use and how long the processing time. Is this something you are thinking of water bath canning or pressure canning, we don't know what kind of sauce i.e.savory and herbed or sweet with a high acid fruit so hard to advise. Some more information might bring you more complete suggestions....

As for the infused oil, there is an older discussion of it here, and nothing had changed in the guidelines that I'm aware of in recent years so proceed with caution.

Here is a link that might be useful: Thread infused chille/oil

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RE: 2 questions about storing things at room temp

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is honey safe to use in canning for room temp storage?

In limited amounts, yes when using tested and approved recipes. But as morz8 said, would have to see the whole recipe, the proportion of honey to other ingredients to know if it was safe. Honey may not "go bad" but it does solidify.

The infused oils - not without acidification and even then fridge storage is what is recommended.

Dave

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