How to Preserve Garlic in Oil: the recipe step by step
HTML-код
- Опубликовано: 12 сен 2024
- INGREDIENTS
1kg red garlic White wine vinegar Basil Bay leaf Peppercorns Olive oil Salt
METHOD
Peel a head of garlic.
Place all the cloves in a bowl with water and salt and let stand for 30 minutes
Pour water into a pot, and add salt and garlic cloves. Bring to a boil and cook for 5 minutes. Remove from the heat and dry them.
Place bay leaves, and peppercorns in glass jars, fill with garlic cloves and basil leaves Fill with olive oil, and close and boil the jars to seal.
--------------------------------------
About us: ‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist: cooki.st/LaxZR
Enjoy with us: cooki.st/U93B4
Follow us: Facebook: / cookistwow Instagram: / cookistwow
For any content use please feel free to contact licensing@ciaopeople.com
Cookist's cookbook with our 50 best recipes is finally here! Buy it on Amazon: cooki.st/ourCo...
video.cookist....
I needed this! I always get so upset when I buy garlic and it goes to waste. 😫 Thank you! 💖
How long does it last in the pantry?
How long did you boil the garlic?
Fantastic tutorial!! Ty😊
So helpful 👍
Thank you
You should have boiled garlic in some kind of acid this is risky.
Please be very careful when doing this. When garlic is stored in oil there is a relatively high chance for it to create something called botulism, which is a highly dangerous neurotoxin. It's recommended that you only store garlic in oil at room temperature for a max of two hours, or in a fridge for 7 days, or a freezer for 4 months before it starts to become health risk.
How long did you boil them for.
The garlic should not be preserved in this manner. To avoid botulism, (and that is definitely something you want to avoid), I would recommend refrigerating the jar of olive oil and garlic. Skip the canning step, as it is not recommended or necessary as it will be kept cold instead. Botulism is rare, but this video shows how to make it!
How are the bacteria supposed to do that? They have been killed in the canning process.
Because it’s a low acid food, garlic requires pressure canning so that the temperature rises to at least 240 degrees F. for a certain amount of time to kill the botulism spoors. Water bath canning does not reach that temperature.
@@hmmm..2733 While the spores are not destroyed in a water bath, the bacteria that produces botulism is killed at 85°C and up. That is 185°F. If the Botulism Bacteria is dead, it cannot produce more of these nerve toxins, meaning there is never a build up that would eventually become toxic.
Oh no here they are again with this But... m. How do you think Italians did it in old ages?
Just what I was thinking. Keep it in the fridge!
what kind of alcohol did u used?
Is it not dangerous to boil with the lids closed tight?
Id love to see the science behind how this is safe. I dont think it is….
The garlic?
Sadly I can't get the pure alcohol in NSW .😢
All I know if you cook the garlic,they loose some or all the healthy nutrients
BabBad idea to boil garlic because than flavor stays in water won’t b do garlicky tasting from the by little jars, I did it like it says here didn’t like it, so I did it again but didn’t boil them and they were delicious!!!!!? Made them into mayonnaise size jars!!!!!!!
Please cut out the music - too noisy.
Alcohol? Rubbing alcohol??
Nah! Thats too much work,, Looking for a simple method.