Choumethemoney

Have one of the old 11 cup Cuisinarts. The motor had a 30 year warranty. All of my cooking life, I simply put one of my sinks full of very hot soapy water. I put the pieces of the Cuisinart in there when I have finished using them and swish them around except the blade which I dip in, clean and rinse. The dishwasher uses detergent and an abrasive which scratches the items put in there. I have replaced by bowl once in 30 years. Fear ever having to replace because that quality will never be available again. Use old fathful everyday since 1986. If you are using one of the new pads designed to drain dishes, be sure to dry throughly between uses. It will grow bacteria like a fool if you don't, just like a loofa or a sponge. BTW. I put my sponges, wet and rung out in the microwave for 3 minutes at the end of the day, or anytime they have done a nasty job. Swish, rinse, drain. Very fast clean up.

I am a retired microbiologist. Botulism comes from the soil and one ppm of the toxin is lethal. The reason you don't keep a raw plant (basil) immersed in oil even in the refrigerator is that botulism is an anaerobic bacterium. It goes without oxygen and in non acid conditions. Basil leaves and oil are a perfect place for this bacterium to grow. You can make all the pesto you want and put it in the smaller baby food jars and freeze it. Even if present, the organism can't grow in the freezer. As you have read above, citric acid will acidify the product which has also been heated, so commercial products are safe, but not as tasty. Remember no acid, no oxygen, is a definite no no, thus all the cautions involving canning green beans. Be safe and freeze your basil and smile all winter long.