The Power of Garlic: Health Benefits and Storage Tips
TL;DR
Storing raw, peeled garlic in oil can be dangerous due to the risk of botulism. However, minced garlic can be safely preserved in oil by poaching it in a saucepan for about an hour to kill off bacteria. The oil-drenched garlic can then be stored in the refrigerator for up to a month, providing a longer shelf life compared to fresh minced garlic.
Topics:healthfood-and-cooking#botulism#cooking-tips#food-and-cooking#food-preservation#garlic#minced-garlic
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