This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
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: email@example.com (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 @ 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.
From: Daisy the gardener
>From book: MAKING LIQUEURS AT HOME Complied by Carmen Patrick,
The history in making liqueurs goes back almost 2,000 years. It was not until
the Middle Ages through, that liqueurs came into great use, developed by the
alchemists, monks and sorcerers of that period. Monks, whose monastery
gardens provided the raw materials, were the chief experimenters. The first
liqueurs were used as medicines and aphrodisiacs. The medicinal qualities of
some liqueurs are well established, especially those made from coriander,
caraway seeds and various roots and herbs.
How Liqueurs Are Made:
About the only thing easier then making liqueurs is drinking them. They
require no special equipment, skill or culinary talent - just a bit of
patience. Liqueurs are generally divided into two categories; those made
with plants and those made with fruit. Although there are various methods
for making liqueurs, this book (in your case these typed pages I'm sending
you) only gives recipes for two methods; "by scratch" using the steeping
method, and with "extracts" - the addition of the flavor extract.
To steep, all you do is put the various ingredients in an alcohol base for a
specific period of time. Sweeteners are added for palatability. After this
period, the liqueurs are filtered until clear, bottled, and then set aside to
mature before serving. Instructions for making these scratch liqueurs are
included with each individual recipe.
The Extract Recipes simply involve adding the flavoring extract to the spirit.
The extracts that I have found to work extremely well, and are used here, are
made by the T. Noirot firm of Nancy, France. By using extracts, which can be
found in wine-making supply shops, the liqueurs can be served the same day
they are made. Of course, like all liqueurs, these also improve with age.
Extract liqueurs are easily made. All you do is make a simple syrup
of 2 parts water to 1 part sugar. Add the Glucose Solids [????], also
available in wine making shops, to this mixture and boil slowly until dissolved.
When this cools, add the flavoring and spirit. To mix the ingredients more
thoroughly, blend them in a blender for a short time. Then bottle the liqueur,
let settle and enjoy!
In making your own liqueurs, you can determine the strength wanted by using a
40, 80 or 100 proof spirit. The sweetness, flavor and color can be adjusted
to your taste.
Equipment Needed: Most if not all of the equipment for making these liqueurs
can be found in your own kitchen. These items include:
- a small saucepan
- a blender
- cheesecloth or cloth
- tight sealing glass jars
- measuring utensils - cups, spoons etc.
- paper filters (I use coffee filters that work just as well as the special
filters you can buy at the winemaking shops.)
- a colander or strainer
- a funnel
- It is best to use fresh fruits and vegetables, washing them well.
- Make sure the jars and bottles are clean and sterilized.
- Dissolve the sugar in boiling water unless otherwise stated.
- Make sure the jar is always tightly closed, or the bottle firmly
- Label the jar with the name and date.
- Store all liqueurs in a cool place away from bright light.
- For those liqueurs, which are stored for several months, it is wise to
seal the lids with wax.