Make smaller batches. You aren’t supposed to really store garlic in oil long term, it creates the perfect environment for botulism
clintnorth
Make sure you store those in the refrigerator. I also hope you put a splash of like lemon juice or vinegar in there.
The reason garlic is such an issue for botulism is because of its low acidity, is the perfect environment for it to grow. I love garlic more than anything, but I probably wouldn’t have done this either. However if you’re committed, I hope you at least researched how to do it safely
Whaty0urname
> “There’s no such thing as too much garlic”
> Every comment explaining why too much garlic is too much
5 Comments
Beware of botulism. For real.
Mmm… brewed poison
Make smaller batches. You aren’t supposed to really store garlic in oil long term, it creates the perfect environment for botulism
Make sure you store those in the refrigerator. I also hope you put a splash of like lemon juice or vinegar in there.
The reason garlic is such an issue for botulism is because of its low acidity, is the perfect environment for it to grow. I love garlic more than anything, but I probably wouldn’t have done this either. However if you’re committed, I hope you at least researched how to do it safely
> “There’s no such thing as too much garlic”
> Every comment explaining why too much garlic is too much
>Profit?