Join Date: Apr 2006
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Re: Canning Your Food
Tbone, even Napolean said he would rather have a lucky general than a brilliant one.
You've been LUCKY, VERY LUCKY, with the garlic in olive oil. Leave it in the fridge a while longer and you should also see the pretty pastel botulism blooms. Botulism is not in all soils, but it is so widespread that it is in most of them. Maybe not in the ones you've had YET, but plain garlic in olive oil...
You know the line from Inspector Closeau, "Does your dog bite?" "No" "
OUCH! But you said your dog doesn't bite!" "That's not my dog."
One day, it will not be the same garlic, and you'll be bit. Easier to put in a little citric acid or salt or whatever you choose, and make sure you don't get terribly ill. Or dead.
Folks forget, that's the kind of stuff that was terribly commonplace and one big reason that home canning went out of favor.