botullism

[jellobiafra]

I have been reliably informed by a (alleged) sucessful carrot grower;(therefore cannot be sure I have been furnished with the correct information as carrots are a totally different colour) that pickling garlic, if not done in the right and proper manner can result in toxins, specifically bottulism.
I have been accoustomed to having few friends through my love of garlic and would like to continue in that vain and have seldom been bitten by vampires.
Does anyone other than my informant have any tips on how to pickle garlic and avoid certain death.I have only just started gardening and have much mayhem yet to create.
Ever hopeful....

[FionaH]

Think there is a thread on here somewhere about botulism regarding garlic in oil. Welcome to the vine by the way

[Two_Sheds]

The Food Standards Agency does not recommend the home production of vegetables and similar products (like garlic) preserved in oil.

Clostridium botulinum is a bacterium which is ubiquitous in the soil. It produces highly resistant spores and grows only in the absence of oxygen. With vegetable in oil, there is always the possibility that spores of Clostridium botulinum will be present, particularly with vegetables such as garlic which are grown underground.

Washing may remove some of the spores but can never be guaranteed to be 100% effective and the spores can survive boiling. If chopped or peeled vegetables are used, then the risk is increased.
http://www.food.gov.uk/multimedia/pdfs/Acm562.pdf

[Paulottie]

Interesting...but a bit alarmist no? I've been making lazy garlic for years.and leaving it in a jamjar in the fridge..still here...What effect does salt have on it? As I add salt garlic during crushing.

Or just keep it in the freezer! or better still, freeze garlic butter that works well.

Can't see me letting what remains of the garlic sprout in Jan/Feb though...keeps us supplied until wild garlic or new season's bulbs....Mrs P is French...There would be grumbles if we ran out!

[Hilary B]

Preserving in oil has (as stated) a potential risk (no doubt there are plenty of people who've done it without problems). Pickling, in vinegar, is another matter entirely. Vinegar will normally kill off such things.

[Alison]

Have heard something about this before and tend to infuse oil with garlic but then remove it when the flavour has been taken up. Never had any problems but don't know if that's luck or judgement.

[LostGoddess]

Hm well, I have been considering pickling some garlic using the recipe in the River Cottage Preserves handbook. I am sure Pam Corbin wouldn't have a recipe for it if there was any significant risk... that is using vinegar mind, so I guess there wouldn't be the risk involved with flavouring an oil.
A quick question. Said recipe states to use fresh garlic... would there be a problem using garlic that has been stored for a few months?

[Two_Sheds]

recipe states to use fresh garlic... would there be a problem using garlic that has been stored for a few months?

That is still fresh garlic - as opposed to frozen or canned

[LostGoddess]

Thanks Two Sheds