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Vacuum Sealing, then Freezing Garlic?

cssmd27

By cssmd27
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yooj

yooj

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Posted

How can the commercially prepared vacuum-packed peeled garlic be safe? Christopher Ranch's vacuum sealed product, for instance, is sold in my supermarket's refrigerator, and is described as  "just that, freshly peeled garlic with nothing added." If such an apparently basic commercial process can pass FDA muster, then a home user should be safe in vacuum sealing freshly peeled garlic as long as it is immediately refrigerated. 

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Martin Fisher

Martin Fisher

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How can the commercially prepared vacuum-packed peeled garlic be safe? Christopher Ranch's vacuum sealed product, for instance, is sold in my supermarket's refrigerator, and is described as  "just that, freshly peeled garlic with nothing added." If such an apparently basic commercial process can pass FDA muster, then a home user should be safe in vacuum sealing freshly peeled garlic as long as it is immediately refrigerated. 

 

 

Yep, only because it's refrigerated and must be kept refrigerated at 34-38 degrees.

Edited by DiggingDogFarm (log)
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~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

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  • 6 years later...
jbates

jbates

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For those that stumble across this thread, the links on the NCHFP site have changed, and the PDF for the paper on garlic from UC Davis has been updated. It's now at https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/250352.pdf and via https://anrcatalog.ucanr.edu/Details.aspx?itemNo=8568

 

It now includes details on how to create acidified garlic in oil to avoid the botulism problem completely, using research from the University of Idaho Extension Service.

 

Edited by jbates
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