Christmas Dinner Pre-Orders Now Open!
Whether you’re hosting an intimate dinner or a family feast, we’ve got the turkey and all the trimmings you need to enjoy Christmas with your loved ones. Pre-order by December 20 for pickup on December 22–23.
We often receive Answer Line questions regarding food storage and garlic seems to be the one people find the most complicated. “Why can I purchase garlic already chopped or pureed in jars yet you say that I cannot do this safely at home?”
Garlic is a low acid vegetable and will support the growth and toxin production of the bacterium Clostridium botulinum when given the right conditions; conditions include:
• Improper home canning
• Improper preparation and storage of fresh herb and garlic-in-oil mixtures
• Moisture, room temperature, lack of oxygen, and low-acid conditions all favour the growth of C. botulinum
Garlic contains anthocyanins which are water-soluble pigments that may turn blue, green or purple under acidic conditions. Garlic that has changed colour and has been handled correctly is generally still safe to use.
• Choose firm, plump heads of garlic with tight cloves and dry skin
• Avoid shrivelled, sprouting, or mouldy bulbs
• Store whole heads of garlic in a cool, dry, and dark spot (not the refrigerator) in well-ventilated containers such as mesh bags for up to 1 month
• Individual cloves can be stored for 3 to 7 days
• For longer storage, try roasting and freezing the garlic or pickling it