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Dec 12, 2011 10:10 PM

can I "can" roasted garlic in oil?

Hi Chowhounds,

I got a tremendous bounty of peeled garlic and thought about roasting garlic in oil in the oven and then once it cooled, I would put them in jars and then seal them. Hopefully, I can store them or share with friends.

I have very little experience with "canning". Would I use the same technique as I've read about in canning jams and other preserves?

Thanks for any suggestions!

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  1. No. You will die. Botulism is a very ugly way to go. Garlic cannot be canned unless it is acidified.

    8 Replies
    1. re: acgold7

      2nd this, it's a root vegetable. pack it in vinegar or lemon juice, maybe, but olive oil. no.

      nice thought though.

      1. re: hill food

        I suppose I could give it out as long as I tell people it's fresh and needs to be refrigereated and eaten within, what, 2 weeks?

        1. re: Lynndsey Rigberg

          No, no, no. The moment you put it in the oil you provide the perfect anaerobic environment for botulinum spores to grow. Don't do this at all. Oil and non-acidified Garlic can live together for about two hours and then you are putting a loaded gun to your head.

          I say this as a guy who is shockingly lackadaisical about most food safety rules. This is one I don't screw with.

          1. re: acgold7

            acgold7, I'm pretty sure cooked garlic can be stored in oil for a few weeks with no trouble, if refrigerated and the cloves are fully covered.

            1. re: eight_inch_pestle

              Certainly for a week -- botulism spores don't grow very quickly at refrigerator temperatures.

      2. re: acgold7

        whew! Thanks for telling me! So how do they do it commercially? (I mean, can foods that are not acidified?)

        1. re: Lynndsey Rigberg

          Pressure cooker. Need to get above 240F. Also by adding high amounts of salt and/or sugar, both of which are preservatives.

          1. re: Lynndsey Rigberg

            Commercial Jarred Garlic is highly acidified with Citric Acid.

            Refrigerated peeled cloves are not, but they are open to the air and thus not a candidate for Botulism. Mold, maybe, but not botulinum toxin.

            When I buy the huge three-pound bags of peeled Garlic at Costco, I immediately dump in a palmful of salt and a good glug of Vinegar (or a spoonful of Citric Acid) and fill the bag with water. Keeps them fresh tasting for weeks with no risk of spoilage in the fridge.

        2. We make large batches of roasted garlic and then freeze it in very small portions. This way, storage is mostly in the freezer not the fridge.

          1. the answer is no. Oil coats the vegetable and prevents the heat of the Pressure Canner from doing its job. This results in improper preservation which will allow botulism. It is not recommended that Garlic or onions be canned in any event unless they are pickled (packed in a salt-vinegar brine). Garlic in oil can be stored in the refrigerator, and should be used quickly, usually within a couple of weeks. BTW it is not true that all root vegetables must be pickled. Carrots, Potatoes, Beets, Turnips, and the like can be canned, but only in a Pressure Canner--Never, NEVER by the Boiling Water Bath Method. And you don't have to pickle them. You simply put them up in plain water and then process according to the times shown in the pressure canner's manual. Or you can check with your local university's extension service to get a free canning guide.