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In response to Sue in Fl about garlic oil:
Oils containing low acid ingredients such as fresh herbs, fresh garlic or
fresh chilies should be refrigerated and for no longer than 3 weeks. If
you want to make garlic oil and keep it longer, it must be garlic-infused
oil that has NO pieces of garlic or herbs in the oil.
Here are the directions for infusing your own homemade garlic oil. This is
a TNT recipe I have used for years. I got this recipe from our local
extension office, so I know it is safe!
Garlic-infused oil
2 to 3 heads of garlic (enough to have about 30 cloves of garlic)
3 cups virgin olive oil
Remove skins from garlic and process in food chopper or hand chop until
finely minced. Scrape the minced garlic into a pan, add the oil and heat
over medium heat until you begin to see a few tiny bubbles starting to
drift up from the bottom of the pan. Redue the heat to low and let the oil
and garlic "stew" at this low temperature for 2 hours. Don't let the oil
come anywhere near a simmer or the garlic may develop a bitter flavor. (I
keep it around 170 degrees.)
After 2 hours, remove the pan from the burner and let it cool to room
temperature for about 30 minutes. Pour the oil into clean jars through a
fine meshed sieve that has been lined with several layers of cheese cloth.
Cap the jars.
The well-strained oil may be stored at room temperature indefinitely, but
if you don't use it within a reasonable amount of time you might want to
keep it in the fridge to keep it from going rancid. It will get cloudy,
but will clear up when returned to room temperature.**It is important to
keep all garlic bits out of the oil in order to safely store it at room
temperature.
You can use this same recipe for herb-infused oil.....with 3 cups of
loosely packed, coarsely chopped herbs.
Good luck and enjoy! Hope this has helped.
Jan in Texas
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