About Andrew Rosenberg Expertise I can answer questions relating to food preparation, preservation, storage and other food safety issues. I am chef and former microbiology student.
Experience I have 15 Years experience in many types of foodservice operations. I have supervised and trained cooks, maintained inventory and placed orders with purveyors. I have worked in coffee shops, taverns and full-service restaurants.
Education/Credentials I have 6 years of post-secondary education; I majored in microbiology and food chemistry; University of WI 1982-85, University of MN 1990-93
Question I have been trying to find out how to preserve my garlic crop for cooking with our home grown beef and pork Fused oil and garlic recipes you can process or preserve for later: recipes that you can also use the oil and seasonings for future food preparation
Answer hello-
if I understand you correctly your question relates to preserving garlic.
The best way to preserve garlic is just to keep it dry and in clove form, you can place it in net bags or braid the cloves with the "stems" still attached.
Particular recipes range from aoli to pesto to roasted garlic, all these preparations can be frozen. Check out particular recipes on the web.
If you wish to make an infused oil, I must caution that this can be a dangerous concoction. here's why, garlic in oil is an ideal medium for an anaerobic bacteria known as clostridia botulinum. The FDA lists infused oils as a hazardous food. Commercial preparations are treated under high heat and pressure that cannot be achieved in a home canning situation.
Since it is grown in the soil garlic carries spores for c. botulinum and many other bacteria. Like I said the safest way to preserve it is dry and cool, it should keep up to 6 months.
Good luck and share your bumper crop with your nieghbors if you have too much.
andrew
