[Sca-cooks] Garlic Question

[Wanda Pease]

I like to buy the big quart plastic jar of peeled garlic cloves at Cosco.
We love aquapatties (?) so much around here that no vampire has the nerve to
come into town.  At any rate I had some problems with mold (cut it off,
cooked the garlic and went on my way, didn't occur to me to do anything
different than my mother had done with bacon or cheese.  At any rate I don't
particularly like spending time de-furring garlic cloves so I now put a
tablespoon of cheap vinegar into a new jar and slosh it around.  I then keep
the whole thing in the fridge, turning the jar upside down or right side up
every time I use from it.  No special antiseptic precautions are needed that
I have found.  The garlic does not taste of Vinegar.
  Any germ or mold that would come through garlic and vinegar would have to
be so emasculated by the encounter that my body would make short work of it
(mold, mushrooms, yeast, whatever!)

Regina Romsey
>
> I bought a bag once at Sam's club for an event I was cooking and took
> the leftovers chopped them in the food processor put them in a jar
> with olive oil, and after a few months (there was a lot of garlic
> left I would say almost 2 qts of chopped garlic in olive oil) even
> though I stored in refrigerator it got moldy.  I know it wasn't the
> refrigerator, 'cause the temperature was 35 degrees (I keep a
> thermometer in my refrigerator all the time).
>
> I threw the whole jar away.
>