Grocery Store Garlic Quality

[Shel_B]

1 hour ago, Dave the Cook said:

For those following along, here's the nut graf (emphasis mine):

Quote

Peeled garlic cloves may be submerged in oil and stored in the freezer for several months or in the refrigerator for no more than 4 days . . . Garlic in oil mixtures stored at room temperature provide and ideal environment for Clostridium botulinum to grow and produce toxin . . . The same hazard exists for roasted garlic stored in oil. At least four outbreaks of botulism associated with garlic in oil mixtures have been reported in North America in the late 1980s and 1990s. Outbreaks in 1991 (California) and 1999 (Florida) were associated with garlic in oil prepared in the home.

 

Heat does not kill botulinum spores. So, whether raw or roasted: refrigerated, four days maximum. 

 

So here we're discussing peeled garlic cloves stored in oil, but what about garlic cloves, perhaps crushed as well as peeled, or even minced, added to a vinaigrette, perhaps containing salt and pepper.  Does that change the equation?

[scubadoo97]

Shel, I think the acidic environment would inhibit botulism growth.  

[gulator]

Have you considered growing your garlic, for now, I'm doing it now in pot on a balcony. Easy, buy one bulb, divide all cloves and plant them half-finger deep, water not too much. Of course doing it in a garden with several bulbs, you get lots of organic garlic for very cheap.