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by indoordin0saur
689 days ago
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Ah, thanks for the useful info. When I have tried to ferment peppers I usually end up throwing them out 50% of the time because something ends up smelling off. On a side note, I see that botulism toxin (but not the spores) is destroyed by heating at 185F (84C) for a period of a few minutes. I've always boiled my fermented sauces as a final step because it stops the fermentation from progressing and makes the sauce last longer without developing any further "off" tastes. |
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1. The botulism spore can only be killed by heating to something very high, like 250C, which can only be achieved at a higher pressure
2. If the conditions are right, the botulism spore spawns to be a botulism bacteria inside your sealed container; and this bacteria creates the botulism toxin.
3. It's the toxin that kills you, not the bacteria. The botulism toxin can be broken down by heating for a few minutes.
Unfortunately, your "boiling fermenting sauces as a final step" happens between 1 and 2, but not between 2 and 3; so the botulism toxin isn't present yet, only the botulism spore, which won't be fazed at all by 85C. If you want to use boiling to protect yourself from the botulism toxin, my understanding was that you'd need to boil it after you open the can for the first time.
Again, I'm not an expert, so make sure to do your own research.