About Tina Addair Expertise I can answer general questions on virtually any cooking related subject. I have reliable knowledge on cooking for large groups, cooking methods and techniques, ingredients, recipes and safety issues. My personal favorites are meat, seafood, poultry, and desserts, but enjoy everything. I do not have extensive knowledge about world cuisine, but can answer general questions relating to this subject.
Experience I have been actively cooking and studying the subject on my own for about 15 years. I worked as both a line and banquet chef for 4 years, and have trained as a pastry chef.
Awards and Honors I received a Customer Satisfaction Award from the hotel I worked at for being personally recognized by patrons for preparing outstanding meals.
Question Hello I am thinking of preserving fresh crushed green chillies and garlic in olive oil . I would be so grateful if you could tell me how long approximately will be the shelf life and will the garlic chage its colour. Basicly I want your advice on how to preserve crushed fresh green chillies and crushed garlic in olive oil. Thank you.
Amita
Answer Hello Amita! Well, I'm not much of a canning person (no time), but here's a recipe for you to go by. As long as you get a good seal on the jar, canned goods will keep until you start seeing rust on the lid. Like I said, I'm no canning expert, but I would guess that adding the optional lemon juice will keep the garlic from turning color. Good luck!
Tina K. Addair
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Hot peppers, any kind
Olive oil, extra virgin
1 Garlic clove, chopped (opt)
6 Drops lemon juice (opt)
Hot tomales!!! Turn them into hot pimentos. Split and
remove seeds and veins and stems, Saute' with garlic
in extra virgin olive oil until tenter but not brown,
pack still hot peppers tightly into jar leaving 1/2
inch headroom. Meanwhile heat 1 cup E V olive oil in
sauce pan to 300 degrees, using a pointed knife pierce
a hole down the center of the peppers to the bottom of
the jar, pour the hot oil into this hole a little at a
time to avoid boil over, fill the jar to 1/4 inch from
the top slowly. Wipe the jar top and sides with a
paper towel and apply the cap tightly.
No further processing is needed. The jarred product is
shelf stable (check for the requisite depressed lid).
Be sure to sterilize the lid at the very least, the
hot oil will sterilize the jar and peppers.
