Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Vacuum Sealing, then Freezing Garlic?


cssmd27
 Share

Recommended Posts

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. 

Link to comment
Share on other sites

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)
  • Like 1

~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!

 

Link to comment
Share on other sites

  • 6 years later...

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
Extra source link (log)
  • Like 3
  • Thanks 2
Link to comment
Share on other sites

 Share

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...