[Sca-cooks] Flavored oils...

[A. F. Murphy]

What I have read suggests that this is when you have whole or crushed
garlic in oil, for long periods. It creates the anaerobic (airless)
condition botulism needs to grow. It is safe to steep garlic a day or so
for the flavor if you then strain the oil.

Also, adding vinegar, by raising the acid level, prevents botulism. This is
like canning pickles or fruits, all acid, in a water bath, while you need
the higher temperatures of a pressure canner for non-acid vegetables. This
is also the reason oil preserved lemons are safe.

Anne

> [Original Message]
> From: Ted Eisenstein <Alban at socket.net>
>
>
> >I came across an article that spoke about using garlic in olive oils and
how
> >it sometimes causes bochulism (my spelling is horrible and I apologize
for
> >it).  Does anyone else know if this is the case?  The recipe I used said
> >nothing about worrying about poisoning people with these oils or keeping
> >these things in the cooler afterwards!  Arg!
>
> Botulism. I am given to understand it happens, but rarely; and mostly in
> garlic-stored-in-oil for a while, as in days and weeks, not overnight in
> a cooler.
> My parents often have a home-made oil-and-vinegar-and-garlic-and-spices
> salad dressing, that they've been using for years (the recipe, not the
actual
> dressing). Over the years that they've been using it, they've stored a
fair
> amount in the fridge - and no-one's ever come down with food poisoning,
much
> less botulism.
>
> Alban
> _