Quote:
Originally Posted by JazzDuke  . Without trying to alarm anyone too much you should also be aware that garlic can carry botulism spores and anyone home preserving should be aware of this risk and the ways of avoiding it. |
I think I saw the answer to my question in another thread but can't be sure. How do we solve the problem of the botulism spores and garlic JazzDuke? I use a lot of garlic in my preserving but assumed that it was ok because it had been 'fried' off. Thanks!