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Fri 22 Nov, 2019 10:03 pm
Peeling garlic is the pits, so I like to have a jar of chopped fresh garlic in the fridge at all times. I'm trying to figure out how best to go through a 3 pound Costco bag of cloves without them going bad. I am now trying freezing 2 1-pound bags, and then using the 3rd pound before it goes bad. Now, I have just thawed the 2nd pound and chopped it up. Anticipating that I would store it in olive oil in the fridge, I followed the acidification method approved by some university somewhere involving 3% citric acid for 24 hours.
Now I'm ready to jar and refrigerate this next batch and it occurs to me: is there a preservation benefit to storing the chopped pieces in olive oil, or will they last just as long just sitting in a jar with no oil? I haven't been able to find an answer to this question so I'm hoping someone here will know.
@pizzafoundry,
I'm only speculating that the olive oil might prevent dehydration. Let me repeat that is only a guess.
@pizzafoundry,
There can be a danger with botulism, and you don't want that. Read this information
HERE.
@hightor,
I'm aware of the botulism risks - however, I have followed the instructions at
http://www.foodprotection.org/files/food-protection-trends/Jul-Aug-14-Abo.pdf regarding acidification of the garlic, so it should have sufficient PH now to allow storage in oil. My question again is - does storage in oil preserve the garlic pieces, or will they last essentially the same amount of time if just stored in a refrigerated jar with no oil, water, or some other liquid?
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