Research performed by the National Center for Home Food Preservation confirmed that mixtures of
garlic in oil stored at room temperature are at risk for the development of botulism.
Garlic-in-oil should be made fresh and stored in the refrigerator at 40°F or lower for no more than
7 days. It may be frozen for long term storage for up to several months. Package in glass freezer
jars or plastic freezer boxes, leaving ½-inch headspace. Label, date and freeze.
Reference: Harris, Linda J. 2002. University of California subcontract report for the National
Center for Home Food Preservation. (8/15/2002).
How do I?
Cure & Smoke ·
Make Jam & Jelly ·
Seasonal Tips ·
Info Request ·