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Garlic Confit Food Safety Question

post #1 of 7
Thread Starter 

Hi just some questions about garlic confit. If I store it in a mason jar does the jar have to first be sterilized? Also am I supposed to heat it to 250 degrees before storing? or should I just make it, shock it an ice bath and jar it and not worry for a couple weeks? seems to be a lot of differing opinions out there. Thanks. 

post #2 of 7

It's a botulism risk plain and simple. Lots of people do it and haven't had a problem. But the risk is still there. Sterilizing the jars is a good practice, but won't affect the botulism spores in the garlic if present.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 7

Phatch-

 

Isn't garlic confit cooked? For a pretty long time?  I've heard of the risk with storing raw garlic in oil but I don't think I'd be so worried about garlic cooked in hot oil. I would think the heat would kill the spores. Or does the oil not get hot enough?

post #4 of 7

stealing this from my post under garlic oil...

 

 

If you want to store garlic oil in the fridge for some time ~ 2 months you need to process it properly.

 

The garlic can be used as Garlic Confit and the oil can be used as Garlic Infused Oil.

 

You'll want twice as much olive oil as garlic by weight.  Herbs can be added up to 2.5% by weight, however that would change it to garlic-herb oil.

 

Method 1:

Peeled Garlic 250g

Olive Oil 500g

 

Fill mason jars no more than 3/4 full and close jars loosely (finger tighten).

Place mason jars on a rack in a pressure canner and add water to come 1/2 way up the jars. 

Cook at 15psi for 2 hours.

Remove cool and refrigerate.   

 

Method 2:

Peeled Garlic 250g

Olive Oil 500g

 

Vacuum seal the above in a chamber sealer and cook sous-vide at 190 degrees F for 7 hours.

Remove cool and refrigerate.   

 

Adapted from Modernist Cuisine  v3-p354

 

(There is much lively debate about storing this at room temp as long as the seal is intact - food safety guidelines are busy catching up - give them a few more years).    

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #5 of 7

Sometimes the oil doesn't get hot enough to kill the spores. The botulism spores are pretty resilient. 

 

Listen, if you heat the oil properly and then quickly chill it down, and keep the oil in the fridge when not using, your risk of botulism is very small. 

 

The highest risk factors are not cooking you oil hot enough, and then storing it at room temp. Also, always cut the root end (the dirty little nub at the end of the garlic) which is most likely part of the garlic to be contaminated. 

 

But, again, if you cook it properly and store it in the fridge, your risk is very small. 

post #6 of 7

Pressure canner @ 2 hours and you end up with zero chance of spores and really awesome carmelized garlic confit and garlic infused oil.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #7 of 7

degerminate the garlic and you will and can at 250 degerees for 2 hours and then very likely will not have any problems for up to 2 months

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