I am making chilli oil using light olive oil, crushed chilli, dried garlic, dried fennel seeds and parsley. I have been making this for years. I am concerned about this Botulinum business. Should I be concerned? And what can i do to avoid this?
Currently, I heat the olive oil before putting it into the mixture, jar it, and normally keep it in the cupboard for months, with no problems with taste.
Another thing I am wondering is, how does one measure the expiry date on homemade chilli oil? Can someone help?
Best Answer
Yes, you should be concerned. Botulism is obviously very rare, and most people never get exposed to dangerous amounts of it even if they follow unsafe practices. Nevertheless, simply heating/boiling a mason jar does not sterilize it, it only pasteurizes it, so this is an unsafe practice, especially when you add the element of room-temperature storage.
Low-acid food needs to be pressure-canned. Period. It's been discussed on this site and it's covered by the FDA. Here's a relevant snippet:
To summarize, in order to do this safely you need to do any or all of the following things (preferably all. in case you accidentally don't do one of the others correctly):
(Note that I am assuming "crushed chilli" is coming from fresh chillies and not dried ones. If you are using 100% dry ingredients then it is probably safe although not 100% risk-free - see the answer to dry garlic in oil --> botulism risk?)
P.S. Regarding expiration, the oil is either safe or it isn't. It's safe if it's been properly pressure canned, otherwise you should assume it isn't safe and boil it as per #3 above. If it's been properly pressure-canned, then it should be good until/unless the oil goes rancid, which is more of a function of storage conditions (temperature, light) than time, and which you'll definitely be able to taste and probably be able to smell.