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I'm really fed up with the botulism panic. Unfortunately there is still one issue open and here it is. Everyone is responsible for what they do. Everyone has to assess the risk of what they do themselves and should behave according to their own need for safety. Botulism is a serious disease and people should know that it exists, why it happens and how to avoid it. But: Thousands of people in Germany fall ill with salmonella every year. Despite this, we are not told not to eat salmon. Deaths from salmonella poisoning are not documented because once the illness is reported, the further development of the disease is not statistically tracked. Excuse me??? ???? 0:00 Introduction 1:41 Pickling in oil - the basics 3:13 A toast to the German food authorities 8:42 Cases of botulism when pickling in oil over the last 50 years 10:34 How do you pickle in oil safely? 13:04 Flavored oils 13:51 Pestos 14:46 Preserving vegetables in oil Steffi's comprehensive 3-part series on botulism: • Botulism & preserving, part 1: basic... Federal Institute for Risk Assessment: https://www.bfr.bund.de/cm/343/selbst... Federal Center for Nutrition: https://www.bzfe.de/nachhaltiger-kons... Canadian study: https://www.canada.ca/en/health-canad... Kalinka's Kitchen - Ljuba's Garlic in Oil: • Preserving garlic in oil with instructions... I will continue to show pesto recipes, flavored oils and maybe even antipasti. Everyone should use preserving in oil in a way that they feel safe. If you don't feel safe with the old recipes, you can fall back on the safety precautions mentioned here or just leave it alone. ???? You can find preserving jars, bottles, jars, accessories for preserving and much more in our shop: https://www.glaeserundflaschen.de/