• ragebutt@lemmy.dbzer0.comEnglish
    6·
    18 days ago

    In the fridge this should keep 2-3 months especially if you follow safe practices like sanitizing the jar and lid for storage

    If the crisp is submerged in oil, cooked thoroughly till dry and crispy, and it’s stored in the fridge the risk of botulism is extremely low.

    You are correct that it’s not 0 though. Tbf it never is. To make it safer and extend shelf life you can add an acid at the end like 1-2tbsp black vinegar or rice vinegar after cooking. This will adjust pH enough to inhibit botulism spores further but again the risk still isn’t 0

    • just_another_person@lemmy.world
      5·
      18 days ago

      Frying everything first, then pressure canning to get to 250 for several minutes puts it at what would be commercially safe and shelf stable. There’s guides from culinary university extensions online, but that’s the gist.

    • The Giant Korean@lemmy.worldOPMEnglish
      2·
      17 days ago

      I forgot to mention that I added a tbsp of vinegar. It also makes it taste good, too. And I’ve got it in the fridge. Honestly the only thing in it that has a significant amount of water is the ginger. I’ve thought about replacing it with dried ginger because of that.

      • FauxPseudo @lemmy.worldM
        2·
        17 days ago

        Dried Ginger is earthy instead of spicy and would change the character a lot. Not a problem but something to probably test before committing to a full batch.

        • The Giant Korean@lemmy.worldOPMEnglish
          2·
          17 days ago

          Yes, thus my hesitation. I might do it next time I make a batch. This recipe isn’t really worth small batching due to the time investment, but I could set aside maybe 1/4 of it to use dried ginger in and see how it differs.

          Another thing I’ve thought about is just frying the fresh ginger like I do with the garlic and shallot, but some of the ginger flavor may get lost.