Comments on: rescue operation: freezing stored garlic, onions

By: margaret

margaret — Tue, 16 Jun 2020 10:41:35 +0000

In reply to Marla.

The National Center for Home Food Preservation says a few days, as do other food-safety research papers. You can freeze it in oil for a few months, appparently, says UC-Davis.

By: Marla

Marla — Tue, 16 Jun 2020 02:05:17 +0000

For the past two years since becoming vegan I have been making an organic vegetable soup year round because I eat it for breakfast every day. I have been using garlic processed and stored in jars with oil – not drowning in it but enough to coat it. I make 4 or 5 jars at a time and have kept them in the fridge. We also use it in stir-frys. We use it up in a couple of months. Now I learn I could be killing us with botulism by doing this. How long is the safe shelf life if stored in the fridge like this?

By: margaret

margaret — Thu, 25 Oct 2018 12:15:01 +0000

In reply to Fawn.

The issue is that pure oil won’t freezer, so it can be unsafe with the added onion element. With onion’s cousin, garlic, the University of California at Davis recommends 1 part garlic to 2 parts oil, for a sauté mixture that remains safely frozen but is soft enough to scrape the needed amount off at any time. So in other words there must be at least that much solid material to make the oil actually freeze.