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how long can you store garlic confit safely?

post #1 of 4
11/24/11 at 11:58am
Thread Starter 

there seems to be a lot of disagreement about this. some say you need to toss it in the garbage after a week. others say it's good for months, so long as it's refrigerated.

 

i know that there have been a couple of cases where garlic stored in oil led to an outbreak of botulism, and obviously i don't want to poison anyone. 

 

so what's the rule?

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post #2 of 4
11/24/11 at 1:34pm

If the garlic is fully cooked I don't think you run the risk of botulism. But I'm no expert - hopefully someone with more knowledge on the topic will come around to help further on this. 

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post #3 of 4
11/24/11 at 1:41pm
Thread Starter 
Quote:
Originally Posted by French Fries View Post

If the garlic is fully cooked I don't think you run the risk of botulism. But I'm no expert - hopefully someone with more knowledge on the topic will come around to help further on this. 



well, typically it's "cooked" at 180 F for at least 45 mins or more. enough for it to become buttery.

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post #4 of 4
11/25/11 at 8:15am

The short answer is: you shouldn't keep a garlic-oil mixture for more than a week. Cooking and/or refrigeration won't prevent the C. botulinum bacteria from creating spores which can then produce the toxin (which causes botulism) as part of their life cycle. (Only cooking under pressure can achieve the necessary temperature to kill the spores, at least 240F or 116C)

 

C. botulinum sprores can thrive in a low acid, anaerobic environment, and unfortunately, garlic in oil provides just that.

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