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From RisaG, 08-12-1998
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Msg ID 10587

Very basic recipe:

A small handful of herbs or spices - maybe a sprig or two of rosemary or thyme or basil (whatever is in your garden). Heat the oil. Put the herbs or spices in the oil. Let it steep for a little while - without the heat on. Then pour into a glass jar, cover tightly and place in a dark, cool place. Let it sit for a couple of days. Make sure that the herbs or spices are completely covered with the oil. Then take the herbs out, and place the oil in the refrigerator. It will get hard and cloudy but this is the best way to prevent the botulism that some people say happens with these homemade oils. I have never seen it happen. I make them all the time. But use them as quickly as you can. Make very small batches and use them up quickly. Before using the refrigerated oils, take them out of the refrigerator and let them get to room temperature and liquify. Then use and re-cap and refrigerate until finished.

Hope this helps.

RisaG




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