RE: [CH] Homemade Hot Sauce

Parkhurst, Scott Contractor (PARKHURS@LEAVENWORTH.ARMY.MIL)
Wed, 15 Dec 1999 09:41:00 -0000 

	>I don't know anything about botulism except that I don't want it!

Tom,

     Sorry I didn't include any info on botulism.  It has been
covered numerous times on the list and usually results in
a flame war, so I am undergoing great personal risk here,
but I don't want any lurking newbies to be un/mis-informed.
Exact temps and pH may vary from source to source.  
Always be sure to err on the safe side.  Nobody wants to
get sick from eating our beloved chiles.  Here are a few 
basics about this bug and a couple of links for more info:

     Botulism poisoning is caused by a toxin that is produced 
by the bacteria.  The bacteria can go into a dormant phase 
where it forms spores that harbor the bacteria until conditions 
are more suitable for the bacteria to grow.  
Suitable conditions include: 

1) lack of oxygen (anaerobic environment)
    Putting chiles in liquid to make a sauce meets this condition.
    Not much of a way around this one.
2) Temps above 4 Celsius/38 Farenheit
    This is why some sauces require refridgeration.
3) low acidity (pH 4.6 or above)
    This is why many sauces use vinegar, to raise the acidity
    (lower the pH below 4.5).

     Home canning for the appropriate time period in a boiling 
water bath kills the bacteria and destroys the toxin, but not 
the spores.  Food canned this way is safe if the acidity is kept
high enough (pH low enough) so the spores don't become active.
     To kill the spores you must attain temps higher than 240 F.,
(some sources say 250 F.) so a pressure canner must be used.  
This will prevent botulism, but may not kill all forms of mold 
spores present.
     Proper acidity should be maintained when canning, and 
refridgerate after opening because exposure can introduce 
spores -and- pH can change over time.

http://iaith.simplenet.com/botulism/
   
http://www.survival-center.com/foodfaq/ff15-bot.htm#botulism

http://www.cdc.gov/ncidod/diseases/foodborn/botulism.htm

Scott... forgive me, El Grande, I know this thread can
            really bite... KCK