Yeah Barbara91, it's like getting to taste the cake before the wedding. Spoils the whole surprise for me though.

Stuff in water is shady... makes sense to doubt it.

Lasting that long a big deal?

Stopped using my old supplier and made sure they were legit. People still bought them, honestly.

That's a real kitchen heart-stopper, been there. First, get yourself a decent thermometer and never let the oil dip below 225 degrees while cooking. If you ever doubt it, just reheat the whole jar to a bubble for a few minutes to kill anything off, then use it all quickly. Honestly, the best move is to only make small batches and store them in the fridge for just a week or two. Setting a timer and staying in the kitchen until it's done is the only way I avoid those distracted mistakes now.