odourless garlic cloves in oil-how can I make it?

mrs_baggins

my mate loves this and buys jars og it from farmers market at about £5 a jar. For a gift I thought I would try to make her some but dont know how to make the cloves odourless like those are. Is it stemaed beforehand or is somthing else done it it? would love to know .thanks

ubamother

I'm fascinated - I've never heard of these - are they odourless simply because they are fully immersed in oil?
I'm sure I read something about botulism and preserving garlic in oil - might be worth a google before you start.

serena

You have to be extremely careful about storing any vegetables in oil. There is a small but definable risk of botulism. There is information about this on the food standards agency website.

Botulism can grow when produce is stored in anaerobic conditions, which happens in oil.

Usually commercial processors use a method to make sure it is safe.

Sun dried tomatoes are the more usual vegetable that is suggeested - also risky.

Penelope_Penguin

serena wrote: »

You have to be extremely careful about storing any vegetables in oil. There is a small but definable risk of botulism. There is information about this on the food standards agency website.

Botulism can grow when produce is stored in anaerobic conditions, which happens in oil.

Usually commercial processors use a method to make sure it is safe.

Sun dried tomatoes are the more usual vegetable that is suggeested - also risky.

:eek: :eek: :eek: :eek: :eek: :eek: The link's here.

Mrs Baggins - does odourless garlic still taste of garlic I only ask as I love the taste of garlic, and just take the odour as a necessary side effect

Penny. x

Gingernutmeg

I wonder if the garlic is slow roasted or steamed in some way, as that tends to knock back the ponginess. Whole baked heads of garlic are lovely and you don't reek the day after as the cooking turns the garlic sweeter. But, like everyone says, be careful

liz545

I think they tend to blanch the garlic cloves before bottling them, which reduces the risk of bacteria developing and would also reduce the garlic odour. Botulism is a risk with vegetables and herbs stored in oil, it might be safer to store blanched garlic cloves in wine vinegar as this prevents the growth of bacteria.

noonesperfect

Mmmm, I glad I read this - I think.

A friend chopped alot of garlic earlier this year and put it in oil. She's given me two lots now and I have used most of it. But I think if she gives me any more I might wait a suitable length of time then return her klippitt-type box empty and washed (contents binned tho :rolleyes: ).

She always poo-poos the idea of such things as botulism from food!! LOL

That said, I'm all for not throwing things away normally. My late Mother never threw even the smallest scrap away (provided it hadn't gone off)- she'd lived through the last war when food was scarce - it's rubbed off on me!

The same friend gave me a jar of Buderim stem ginger in syrup with a best before sometime back in 2004 last week. I had some of it yesterday with melon - nothing wrong with it at all. Ditto with a tub of Rowntrees cocoa that was at least 2 years past it's BBE. It didn't taste quite the same but I've lived to tell the tale.

Bongedone

I made pickled garlic before but did not eat it as all the cloves turned gray. I think this was something to do with the vinegar touching stainless steel.

The garlic in oil I have tried from farmers markets has been pickled before it is put it oil with herbs. The oil is red but I cannot put my finger on what the herbs/spice are. Maybe its paprika. ASDA do a pickeld garlic but it is not the same.

mrs_baggins

Penelope_Penguin wrote: »

:eek: :eek: :eek: :eek: :eek: :eek: The link's here.

Mrs Baggins - does odourless garlic still taste of garlic
Penny. x

I dont eat it but my mate reckons it tastes just like cooked /roasted type stuff but with no bad breath problems. Will maybe have a go at blanching some and se what happens.but thanks all for the warnings