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Hi there,

I'm planning to make chilli oil for sale and am worried about botulism and bacteria growth.

I sterlise jam jars at home and in terms of recipe I'm using fresh garlic and onions (these I fry off until there's no water content) and crushed chilli flakes. Is this safe ? Thanks
 

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no, it's not. Contact your food department for more details. You'll need to acidify your garlic, onions and chilis for one thing. pH is critical to preventing botulism. There is also often a pressure temperature process.
 
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