Garlic Infused Oil

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The garlic really adds so much flavor to the olive oil. Delicious with salad dressings, marinades and makes a wonderful cooking oil too!
Recipe from:
Pacific Northwest PNW 664 - extension.oregonstate.edu/cat...
Ingredients:
⅔ C Garlic - coarsely chopped
1 Tbls Citric Acid
2 C Water - warm
6.6 C Olive or Canola Oil
Tools Needed:
Knives
Ruler
Sieve
Funnel
Clean Storage Container
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Additional Resources:
National Center for Home Food Preservation - nchfp.uga.edu/
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Pick-Your-Own - www.pickyourown.org/
Local University Extension Service - www.nifa.usda.gov/land-grant-...

[@eviewilliams5100]

O.M.G…… I have / had been making garlic infused olive oil on and off over the YEARS, but could never understand why the garlic/ oil would start getting cloudy after a week or so. I ended up thinking that it was just a lack of properly sterilized bottle/ knife/ chopping board/ garlic etc and would therefore make tiny quantities .
But it turns out I had to acidify the garlic first !!!!!!!! 😮😮!!!!!!!
Game changer
THANK YOU!!,😂

[@StaceyCanCan]

Hello! Really busy week and weekend, finally getting back to you. YES! Acidify the garlic and you should be good to go. Just make sure the pieces are smaller than a 1/4 inch. I think the metric conversion is 6.35 millimeters. This should help a lot but I would definitly make a small batch first to test it out. If I had to do it over again I wouldn't have put the oil in the bottle for the infusion, it was hard to get out after I reached the flavor consistency I wanted.
I look forward to hearing how it goes. Happy Canning!