Dear Greg, in regards to this message to Keith Knapp,.

 >-=>  Keith Knapp said to Howie Coombe about "GARLIC AGAIN
& WELCOME BA" on    >-=> 03-08-03 17:43.....

 > KK> Snatch an unsuspecting pint or quart of high-monounsaturated oil, such
 
 >  Since garlic is a soil grown food that could be contaminated with   
       > soil-borne botulinum bacteria, the preserving FAQ, which is
available from   >
http://www.faqs.org/faqs/by-newsgroup/rec/rec.food.preserving.html, has    
 > this warning about garlic in oil:


Aha,.

 > ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Garlic
is a   > low-acid food which, when placed in oil, creates a low-acid
anaerobic        > environment just perfect growth medium for botulinum
bacteria if the         > mixture is not refrigerated.


Aha, which is bad news,.

 > Botulism poisoning is characterized by a very high mortality rate.


No to mention other Nasty side effects, anyway ttfn,.

 > ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ And
also      > this:
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 8.1.4   >
[Garlic (chiles, herbs, dried tomatoes, etc.) in oil. How safe is it? How  
 > can I make them safely?] You can flavor oils with garlic, etc. within
       > reason. Frankly, garlic is best preserved as dried heads in a
garlic braid,  > not in a garlic and oil paste. It has been tragically
shown that garlic and  > oil pastes, and by extension garlic cloves in
oil, provide a good anaerobic  > medium, perfect for _Clostridum
botulinum_ to develop. You want to pickle    > garlic and other root
vegetable flavorings in some sort of acid, either      > vinegar or
citric acid. Check out the botulism questions in Section 5 for    > more
information. Here's another solution for garlic in oil flavoring..     
> From: kallisti{at}merle.acns.nwu.edu (Patrick Grealish) Subject: Re:
Garlic     > and spices in oil, I have been making garlic olive oil for
a few years now.  > After I heard of the possible contamination troubles
I didn't like the idea  > of using vinegar, so I, instead, roast my
garlic which makes IMO an even     > better tasting oil. I roast a whole
head of garlic double wrapped in         > aluminum foil for about 2
hours {at} 250 F. Then squeeze out the garlic cloves  > into the oil. ~300
ml per one head of garlic. This may be too strong (or     > weak)
depending on your like of garlic. Also I've tried adding dried herbs   >
(rosemary, thyme and oregano) to the garlicked oil. It is very good. I hope
 > this is helpful.                                                     
       > ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
I don't know  > what he means by his reference to contamination and
using vinegar -- it      > sounds like a misreading of the other passage
I quoted. However his idea of  > roasting the garlic is good. OTOH I
suspect that botulism is not common in   > Australia. I can't find any
figures at all for poisoning or deaths. B

ut it   > still pays to be careful.

 > KK> * SLMR 2.1a * HEADLINE: TOWN TO DROP SCHOOL BUS WHEN OVERPASS IS READY
 
 >  Snagged!!! But my tag see below, and don't trust that overpass
 Never    > lend books, for no one ever returns them; the only
books I have in my        > library are books that other folks have lent
me. Anatole France, From Greg   > Mayman, in beautiful Adelaide, South
Australia ... RED TAPE HOLDS UP NEW     > BRIDGE - headline ___ Blue
Adelaide Oz, Internet UUCP +61-8-8239-0497 (3:800/449)

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