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5odanger OP t1_j9sf1k4 wrote

Reply to comment by Tractorhash in [homemade] dehydrated zucchini in olive oil by 5odanger

Very good look. Not meant for long term preservation, I’ll be fine in the next 5 days, right?

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Tractorhash t1_j9sjvi1 wrote

Uhhhh noooooooo.....

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5odanger OP t1_j9sm86s wrote

Lol Okay it’s in the fridge

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Tractorhash t1_j9snj4e wrote

I still wouldn't eat it. It's zucchini, not worth getting sick over.

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5odanger OP t1_j9vcck5 wrote

Okay so this thing is out for 24 hours. I add salt and put in fridge. Seems fine, pretty please?!

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Tractorhash t1_j9vf0re wrote

Nope. I wouldn't touch it personally. The best way to dehydrate zucchini is by air or freeze drying. The key is you are doing this in a low ph low moisture hi oxygen environment.what you did was provide an initial environment of low ph low oxygen high moisture from the zucchini.... So no I would throw it out. It's zucchini and your health is worth more than 67 cents a pound.

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5odanger OP t1_ja10kkv wrote

Ohhh I see what you’re saying. I used a food dehydrator, then added the dried veg to olive oil after. It did not break down in the olive oil (though I see now why you were so adamant here, that does sound super sketch). Regardless after thinking through I think I’m going to try a different approach for the intended outcome. Original intention was to copy what my dads relatives do in Italy: sun dry zucchini in the summer, store in olive oil for winter pasta dish

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Tractorhash t1_ja15mn1 wrote

Well drying it out first is a good step. Botulism needs a certain moisture content. Sun dried vegetables also benefit from UV sterilization. And the sun is really good at that. Either way I believe if done the proper way it's fine, but you need to make absolutely sure that the water content in the zucchini is below the range since you don't have any acid.

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