I was looking at the garlic confit recipe from the MC book and it looks delicious. I don't have a pressure cooker currently so I was looking at the SV confit method and wanted to see if there was any guidance on how to 1) reduce botulism risk 2) preserve it more long term since I would want to make a big batch.
I know that there was mention of acidifying or adding salt to preserve the mix, would the addition of pink salt help with this and at what concentration?
I know that there was mention of acidifying or adding salt to preserve the mix, would the addition of pink salt help with this and at what concentration?
