How to Preserve Garden-Fresh Garlic in Oil (Safely!)

If you’re like me and love using garlic in almost every dish, you know how convenient it is to have pre-minced garlic on hand. 🧄✨ One of my favorite ways to preserve garlic from my garden is by mincing it and storing it in oil. Not only does it save time in the kitchen, but it also ensures that I can enjoy fresh garlic flavor all year round.

However, preserving garlic in oil comes with a food safety concern—botulism. But don’t worry! By following the right steps, you can safely store and use garlic without any risks. Below, I’ll walk you through my process for making homemade minced garlic in oil and share essential safety tips.

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Why Minced Garlic in Oil?

• Convenience: It saves prep time when cooking.
• Freshness: Keeps the flavor of garden-grown garlic intact.
• Versatility: Works perfectly in soups, stir-fries, marinades, and more.
• Preservation: Helps extend the life of garlic while maintaining its potency.

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Ingredients:

• Fresh garlic (from your garden or store-bought)
• High-quality neutral oil (such as avocado or olive oil)

Instructions:

1. Peel and Mince the Garlic:
   Start by peeling your fresh garlic. Mince it finely using a knife or food processor.
2. Transfer to a Sterilized Jar:
   Place the minced garlic into a clean, sterilized jar. Make sure the jar is completely dry before adding the garlic.
3. Cover with Oil:
   Pour oil over the garlic until it is completely submerged. Use a spoon to release any trapped air bubbles.
4. Refrigerate and Freeze:
   • Keep one jar in the refrigerator for immediate use. Use it within 2-3 weeks to ensure safety.
   • Freeze the rest: Portion out the garlic mixture into ice cube trays or small freezer-safe containers. This way, you’ll have pre-portioned garlic cubes ready to use whenever you need them.

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Tips to Avoid Botulism:

Botulism is a rare but serious foodborne illness caused by Clostridium botulinum, which thrives in low-acid, oxygen-free environments—like garlic stored in oil. Here are some essential tips to safely store garlic in oil:

1. Refrigerate Promptly:
   Always store garlic in oil in the refrigerator, never at room temperature. Use refrigerated garlic within 2-3 weeks.
2. Freeze for Longer Storage:
   If you don’t plan to use the garlic within 3 weeks, freeze it immediately. Freezing stops bacterial growth and ensures your garlic stays safe to use for several months.
3. Use Clean, Sterilized Containers:
   Make sure jars or containers are sterilized and completely dry before adding garlic. Moisture increases the risk of bacterial growth.
4. Label with Dates:
   Keep track of when you prepared your garlic to ensure you use it within the recommended time.
5. Add Salt or Acid:
   While optional, adding a little salt or lemon juice to the minced garlic can increase acidity, helping to minimize bacterial growth.

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How to Use Your Preserved Garlic:

Your pre-minced garlic is perfect for:

• Stir-fries and sautés
• Marinades and dressings
• Soups, stews, and sauces
• Roasting vegetables or meats

Just pop a frozen garlic cube into a hot pan or spoon some from your refrigerated jar to instantly elevate your dishes!

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