Well, on the garlic cause it comes out of the ground.
Salt *alone* will inhibit botulism because it removes the growth
medium. However, we are talking about salt curing, not just a pinch.
A pinch of salt does nothing in that respect.
When you put it in oil, you are putting it back in a growth medium.
The salt won't have any effect once the oil is introduced.
BTW, dehydrated tomatoes, for whatever reason, aren't as tasty as
those you actually dry in the sun. Don't know if you guys out there
can do that because of the humidity?? Yes? No?
Lynda
Archive powered by MHonArc 2.6.24.