[CH] Adding something to the Botulism thread

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I know we have spoken about botulism & garlic, etc millions of times but
this just came from a garlic thread on the ABMtalk list. Thought you
guys would be interested in this:

---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Acidifying Garlic
 Categories: Preserves, Herbs/spice
      Yield: 1 Servings
 
           See below                      
 
  Garlic cannot be kept without acidifying because of botulism.
  
  To acidify garlic, peel and place whole cloves or mashed cloves of
garlic
  in full strength (5%) vinegar.  Store at room temperature for 12 hours
for
  mashed cloves, 24 hours for full cloves of garlic.
  
  Remove garlic, dry with paper towels.  Cloves can be left whole,
chopped
or
  minced and placed in clean jars.
  
  Cover garlic with any edible oil.  Can be stored in refrigerator in
sealed
  jars.  Also can be stored in 50% water and 50% vinegar and stored in
  refrigerator.
  
  from:  Essential Flavors, The Simple Art of Cooking with Infused Oils,
  Flavored Vinegars, Essenses and Elixirs.  Viking, Leslie Brenner and
  katherine Kinsolving
 
-----

RisaG

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