Botulism risk after own garlic infused oil

3 replies

yarncakes · 27/12/2020 15:20

Have loads of garlic bulbs leftover so decided to make my own garlic infused oil as I absolutely love garlic but when I was searching for a recipe, it says that oil infused with garlic is a risk of botulism... Which now really concerns me. It says as long as you don't leave the garlic in the oil after infusion, then it is safe. Anyone?! I've made a shit load now. I don't want to waste it all.

OP posts:

LeGrandBleu · 27/12/2020 19:05

I make a lot of preserves and fermented food. I have never used garlic, only rosemary or basil, but the same rule safety rule applies to herbs and garlic.
You should soak it for 24 hours minimum in a citric acid bath.

Botulism is the nastiest of all, because you can't eliminate it by freezing or heating. Do not trust sites that says it is ok if you remove the garlic. I wouldn't risk it, especially given that you can't see it, nor smell or taste it.

Original poster

yarncakes · 27/12/2020 22:29

@LeGrandBleu

I make a lot of preserves and fermented food. I have never used garlic, only rosemary or basil, but the same rule safety rule applies to herbs and garlic. You should soak it for 24 hours minimum in a citric acid bath.

I got rid of it as I just didn't want to risk it. I will just buy garlic oil from supermarket next time as I assume that the bacteria in that will have already been killed. I'm not sure how that works really!

OP posts:

LeGrandBleu · 27/12/2020 22:54

Sorry you had to.
This document explains how the acidifying process works.
www.extension.uidaho.edu/publishing/pdf/PNW/PNW664.pdf
If too tricky for you, try pickling next time. The vinegar in the recipe will have the same acidifying effect.

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