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ISO: Linda, I always enjoy reading your posts ...

Misc.
because you seem to really be expert on canning and preserving. I have also wondered about making my own oil-packed dried tomatoes, using the excellent bulk dried tomatoes that I sometimes find. However, they are usually quite pliable and bright red, not very dried out looking and I am well aware of the dangers of botulism. I have wondered if a little vinegar or lemon juice or even citric acid put in the oil can make this process safe. Do you have any information on that?

Another thing I have wondered about is roasted garlic (the whole bulb which usually has some root attached) in olive oil, and squeezed out, mashed and mixed with salt and oil to use on bread. When there is leftover, do I need to throw it away or is it safe in the refrigerator for a few days? I am confused to whether the baking process makes a difference as opposed to putting raw garlic in oil and storing it, which is not safe.
MsgID: 204175
Shared by: Jeanne/FL
In reply to: Recipe: Sundried Tomatoes
Board: Canning and Preserving at Recipelink.com
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  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

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