cat lover
01-14-2007, 11:22 AM
Did you know to never allow garlic to sit in oil at room temperature? Doing so is a HIGH RISK for botulism and can lead to death. :eek: Because garlic is a low acid vegetable is will support the growth and let toxins produce in the right conditions and storing garlic in oil at room temperature is a high risk. A lack of oxygen and the high moisture along with room temperature all encourage botulism growth.
The garlics in oil you buy at a store are a different story because they have been commercially prepared and contain citric acid or other things to increase the acid level so you don't have the problem with those.
At home you can store your garlic in red or white wine or in a rice or wine vinegar and then store at room temperature.
For dry garlic store it in a cool, dark well aired place.
The garlics in oil you buy at a store are a different story because they have been commercially prepared and contain citric acid or other things to increase the acid level so you don't have the problem with those.
At home you can store your garlic in red or white wine or in a rice or wine vinegar and then store at room temperature.
For dry garlic store it in a cool, dark well aired place.