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Pureeing garlic confit??

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Whenever I have way more peeled garlic than I need, I make a garlic confit by poaching the cloves (and perhaps some herbs) in olive oil until they are meltingly soft and sweet. I have read that even with refrigeration garlic confit poses a risk of botulism. Consequently, I usually freeze smaller amounts in freezer bags and thaw them as needed. This seems to work well. As the garlic cloves are cooked beforehand, I don’t get the skanky effect found in bottled pureed garlic or frozen raw garlic.

Has anyone had experience pureeing, then freezing, garlic confit? Whenever I use my garlic confit, the first thing I usually do is mash it with a fork in a saucepan. It occurred to me that by pureeing it first and freezing it (perhaps in logs) I could create an easy-to-use and safe-to-store resource.

Any thoughts you might have would be greatly appreciated!

Don

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