I made two huge bottles of infused garlic olive oil yesterday.... and then today I learned about the short shelf life, refrigeration, and botulism!😳🤦♀️ I dumped it all😢I'll just add it in fresh like I was doing before....
Rebecca I just subscribed. I appreciate the fact that you included the article, and you are clear and succinct in your presentation. The article was informative and brief. The following is another valuable lesson that was included in the article: “If buying infused oils at a store or gift shop, always check the label to be sure that it has been acidified to be safe or other microbial inhibitors have been used.”
This makes a lot of sense, acidic helps preserve, it's why we use vinegar. So, is there any mention of checking and getting the pH down below 5.2 in any of your research? Cheers!
Have you tried hearing a garlic and olive oil mixture at 250 degrees F for at least minutes to kill botulism spores. Then remove cloves and use within a few days.
I too researched this after wanting to make Garlic and Rosemary! Surely if both herbs are acidified then it will be fine to mix? Also lots of places say to infuse the garlic and rosemary by heating gently? does the acidifying process affect the taste?
I did not find it to have any effect on the taste. I was just glad I researched it before I tried! I had no idea you could get botulism from doing it improperly 🙂
You just saved me from getting sick! THANK YOU!! New subscriber❤️
Yay! Welcome 🙂
I made two huge bottles of infused garlic olive oil yesterday.... and then today I learned about the short shelf life, refrigeration, and botulism!😳🤦♀️ I dumped it all😢I'll just add it in fresh like I was doing before....
Rebecca I just subscribed. I appreciate the fact that you included the article, and you are clear and succinct in your presentation.
The article was informative and brief. The following is another valuable lesson that was included in the article:
“If buying infused oils at a store or gift shop, always check the label to be sure that it has been acidified to be safe or other microbial inhibitors have been used.”
Thank you! I definitely appreciated having the article as a reference.
Loved !!!! Yr cat . She must be so smart . She came in at the end
Hi, not related but I get very cozy feelings from your home! 🥰
Aww! I love that! Thank you 😁
Almost I infuse garlic in olive oil without any acidification since three years..nothing bad happened.
Thank you for the directions!
Yes, I would do the Citric Acid bath first as well Then heat it on low for a while to be safe.
This makes a lot of sense, acidic helps preserve, it's why we use vinegar. So, is there any mention of checking and getting the pH down below 5.2 in any of your research? Cheers!
Not that I have found
Can I freeze in ice cube trays and use as needed ?
Yes!
Have you tried hearing a garlic and olive oil mixture at 250 degrees F for at least minutes to kill botulism spores. Then remove cloves and use within a few days.
Yes! I wanted something that would last a little longer which is why I opted for this method 🙂
This is when you do not heat the oil with garlic or herbs, does your study say it is the same when you heat the oil ?
Not that I remember
Herbs should be dried and then are safe.
What can i use if no citric acids?
If you don't have citric acid, you could mince a small amount and store in an air tight container for no more than 2-3 days.
Wathing from manila, philippines
I too researched this after wanting to make Garlic and Rosemary! Surely if both herbs are acidified then it will be fine to mix? Also lots of places say to infuse the garlic and rosemary by heating gently? does the acidifying process affect the taste?
I did not find it to have any effect on the taste. I was just glad I researched it before I tried! I had no idea you could get botulism from doing it improperly 🙂
Can you use lemon juice instead?
I followed the instructions as stated so I'm not sure 🤷🏻♀️
MY MOM IS DOING IT AND I WARNED HER SHE IS KEEPING IT OUTSIDE OF FRIDGE AT THE MOMENT!!!!!!, AND SHE DID NOT EVEN COOK IT??
I definitely had no idea there was a danger in infusing oil before I started looking into it!
Riiight, so you could ve brought it to 250F and make it safe from botulism. Didn't you read that in the many articles you ve gone over?!
I actually enjoyed learning this process and sharing it with others. Time in the kitchen is always well spent 😉