I want to store peeled garlic cloves in canola oil. Can this be stored outside of the refrigerator and for how long.? Thanks in advance for any help. Peggy

-- Peggy Carr (wclpc@cookeville.com), November 17, 1999

Answers

The powers that be suggest that this may created an environment for food poisoning bacteria. If you soak your garlic in vinegar first, you reduce the risk. Sue

-- Sue Landress (Sulandherb@aol.com), November 17, 1999.

Peggy, Tried that >outside< the frige with little success. Had less success with the hard grown, then sun dried tomatoes. Ended throwing it all out, And calling those I gave it to, to toss it, too! In the fridge, I've kept peeled garlic for many months. Luck! K

-- Kathy (catfish@bestweb.net), November 17, 1999.

If you have space in a chest freezer,try peeling and double [freezer bagging]or place in Tupperware[or equivalent] tubs.Just take out a clove when you need it.Be sure you have a good seal...or all your frozen stuff will taste like garlic.Learned that the hard way with peppers.v

-- Karl Bechler (kbechler@frontiernet.net), November 18, 1999.

One can buy dried minced garlic in the condiment section of the grocery. Why not try to dehydrate some thin slices? I may even try this.

-- Eve (gen3eve@aol.com), November 18, 1999.

I keep a mixture in a jar on the counter of grape seed oil, avocado oil, and high grade olive oil, and walnut oil with a hugh clove of elephant garlic in it. I use frequently for cooking and for small abrasions and scratches. I think perhaps the walnut and grape seed oil offer some preservative properties, maybe? A home econimist told me to prik the cloves with a needle and dry in the oven at very low temp. I do no tlike this idea. I want to preserve my garlic in oil. I have no idea how to do it so that bacteria does not form. I would love to hear of some methods here. PatW

-- Pat Warden (hairles@bellsouth.net), November 19, 1999.

You might also try storing the peeled garlic in honey. The honey is then a great caugh syrup, and the garlic is still usable in cooking.

-- Fran Ogren (trumpkinland@plix.com), November 21, 1999.

Any special reason for preserving the garlic in oil? (The food police are down on that.) Why not just store the garlic like onions... in a dry, cool place. If you insist on the oil treatment, pop a few in a jar (with oil) and use them up within a week or so, and then do another batch. (And for my tastes, olive oil is MUCH better for this than canola!) Another trick is to poke a toothpick through a clove and suspend it in a glass of water on the kitchen windowsill. It will sprout clip off the sprouts to use for garlic flavor throughout the winter. And remember: garlic prevents colds by keeping all those germ-laden people away!

-- jd (belanger@midway.tds.net), November 23, 1999.