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Garlic oil, using alcohol soaked garlic

Posted by lunchbox623 (My Page) on
Sat, Dec 12, 09 at 12:56

So I've read some posts about garlic-oil infusions possibly contaminated with salmonella and/or botulism.
Well this searching was done after I completed making my garlic tincture and I wanted to use the garlic "mash", if you will.
A solution to garlic-oil infusions, and correct me if I'm wrong, is getting the garlic acidic and dry? I don't know about the dry part, but I'm writing to see if anyone can confirm my hunch that garlic soaked in vodka for 3 weeks might be useful in making infused oil.
The process I was thinking about doing was low boiling the oil and garlic til the water evaporates and oil stops bubbling.

Any thoughts?


Follow-Up Postings:

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RE: Garlic oil, using alcohol soaked garlic

You are probably wrong. I suspect that you will not be able to kill the botulism spores by simply soaking them in alcohol. You can pressure cook the garlic oil, or keep it in the fridge and use it soon after it is made.


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RE: Garlic oil, using alcohol soaked garlic

"The process I was thinking about doing was low boiling the oil and garlic til the water evaporates and oil stops bubbling.

Any thoughts?"

My thoughts.... With the heat you're incubating the botulism spores and speeding up the rancidity of your oil.


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RE: Garlic oil, using alcohol soaked garlic

It occurs to me that you would need an autoclave to get the pressures needed to sterilize oil, best just to keep it in the fridge.


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