I made two huge bottles of infused garlic olive oil yesterday.... and then today I learned about the short shelf life, refrigeration, and botulism!😳🤦♀️ I dumped it all😢I'll just add it in fresh like I was doing before....
Have you tried hearing a garlic and olive oil mixture at 250 degrees F for at least minutes to kill botulism spores. Then remove cloves and use within a few days.
This makes a lot of sense, acidic helps preserve, it's why we use vinegar. So, is there any mention of checking and getting the pH down below 5.2 in any of your research? Cheers!
I too researched this after wanting to make Garlic and Rosemary! Surely if both herbs are acidified then it will be fine to mix? Also lots of places say to infuse the garlic and rosemary by heating gently? does the acidifying process affect the taste?
I did not find it to have any effect on the taste. I was just glad I researched it before I tried! I had no idea you could get botulism from doing it improperly 🙂
Rebecca I just subscribed. I appreciate the fact that you included the article, and you are clear and succinct in your presentation. The article was informative and brief. The following is another valuable lesson that was included in the article: “If buying infused oils at a store or gift shop, always check the label to be sure that it has been acidified to be safe or other microbial inhibitors have been used.”
