You are reading a single comment by @salad and its replies.
Click here to read the full conversation.
-
Thank you for your feedback.
Later on, this chili / vodka mix will be combined with a "soup" of tomato purree, bit of vinegar and spices (to become "Mexikaner", a spicey shot popular in Hamburg / Berlin) -
don't know how others deal with the problem, but I figure it might be possible to freeze it once combined - or the pH will drop low enough once tomato / vinegar is added.
salad
gbj_tester
I wouldn't rely on it. 40% is at the lower end of the optimal concentration range of ethanol for bactericide use, and you're diluting it further with the fruit. Also, whole (or big lumps of) fruit will take a long time to equilibrate by diffusion. C.botulinum lives everywhere as spores, and alcohol has little or no effect on bacterial spores.
Furthermore, botulism is generally caused by ingestion of the toxin botulinum, not usually from consuming the bacteria themselves, so killing the bacteria will not effect whatever botulinum they have already produced while living in the fruit.