On 17 Oct 2003 at 7:37, preacher wrote:

>  am making honey vinegar. It working in the crock now.
> Do I have to heat it up in the final stage to kill botulism and how do I
> know it is ok to drink without harm when it is done.

   Botulism is too dangerous for me to comment on. This is an
inherently dangerous product. You might get by 999 times of 1000,
but that 1000th time will get you. I was considering commercially
producing honey vinegar, but dropped the idea after a course in
food safety , offered through our state specialty food producers
association, privided by Clemson University. I'm not saying it can't
be done, but I became convinced that it was not a good idea for
me.

   I would contact the Food Science Department of your state
Extension University and get authoritative answers. Clemson
University has a good one, if your state doesn't.

Dave Green   SC   USA
The Pollination Home Page:  http://pollinator.info

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