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#anaerobic

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Yo, how do you make sure not to get #botulism when making flavored oils? I have some #fir needles that I straight up stole from a privately owned forest and I want to put them in some oil and then spray it all over my food like a maniac. But I don't want to be killed by some little stupid #bacteria. All the boring websites say either get ph-value of below 4,6 or get some salt, which makes sense for #ferments or get 121°c for 3 min if #canning. But what about in oil? It is #anaerobic, so risky