[Cheese] Preserving in Oil

[JOHN MURREN]

  Linda Conroy <rosemarygoddess at moonwiseherbs.com> wrote: 
  Botlism lives in soil, that is where the spores come from, so garlic and other roots are not a good choice for long steeping in oil. I am also careful to collect the arial (top) parts of plant rather than those close to the earth. I keep my feta cheese that is marinating with herbs in olive oil in my pantry at room temperature-never has gone bad-I have been doing this for more than 6 years. I make a point of eating it within 6 months, as I do not expect fresh foods to last the way that comercial products which are full of preservatives do. Also I have steeped dried tomatoes and they too are fine. 
   
   
  Linda,
  Your good fortune is encouraging, however it is far from a guarantee that it is a safe practice.  Preserving in oil has a long folk history but it is currently not a practice that is recommended by the USDA or by The National Center for Home Food Preservation, who I quote here:
   
  How do I can oil with herbs? Can I can pesto?

Herbs and oils are both low-acid and together could support the growth of the disease-causing Clostridium botulinum bacteria. Oils may be flavored with herbs if they are made up for fresh use, stored in the refrigerator and used within 2 to 3 days. There are no canning recommendations. Fresh herbs must be washed well and dried completely before storing in the oil. The very best sanitation and personal hygiene practices must be used. Pesto is an uncooked seasoning mixture of herbs, usually including fresh basil, and some oil. It may be frozen for long term storage; there are no home canning recommendations.

     
  Yes, you are correct re garlic, or any food having contact with the soil, but that simply increases the potential for the introduction of bacteria of any type.  The incidious nature of botulism is that it doesn't always present visual cues of its presence, as with the more common types of bacterial spoilage, such as that which spoiled my dried tomatoes in oil and basil.  I just think that readers ought to know what precautions are necessary to avoid all problems before they jump in with both feet.
  jm

   



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