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Preserving in Olive Oil

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T O P I C R E V I E W
YellowRose	Posted - Mar 26 2015 : 04:54:25 AM This morning I put up a total of one & 1/2 quart of Texas 2015 Sweet onions in olive oil. This is the second time I have used this method. A couple of months ago I put up a total of one quart of green bell peppers. They are so good on sandwiches and in spaghetti sauces. I had been wanting to put up onions to be used on sandwiches, and this is the first time the Texas 2015 Sweet went on sale for $.79 lb. Vegetables preserved in oil can last up to a year if stored in a cool place and the jar is topped off with oil as you use the vegetable. The flavored oil can be used as you would any oil. I use assorted sizes of jars so I have some for gifts. For the onions & peppers I adapted a recipe for mix vegetables from 'Preserving Food without Freezing or Canning by Deborah Madison. Sara FarmGirl Sister #6034 Aug 25, 2014 Lord put your arm around my shoulders and your hand over my mouth.
10 L A T E S T R E P L I E S (Newest First)
levisgrammy	Posted - Apr 08 2015 : 2:07:56 PM Thanks Sara! That cleared it up for me. ~Denise~ Farmgirl Sister #43 "Thy Word is a lamp unto my feet and a light unto my path." Psalm 119:105 http://www.ladybugsandlilacs.blogspot.com/ http://www.torisgram.etsy.com
YellowRose	Posted - Apr 08 2015 : 12:19:29 PM Denise, whatever the level of the vegetable is in the jar keep it covered with 1/4"-1/2" olive oil. It's a lot of olive oil but the oil can be used in cooking as the vegetable is eaten. Have a blessed day, Sara FarmGirl Sister #6034 8/25/14 Lord put your arm around my shoulders and your hand over my mouth.
levisgrammy	Posted - Apr 08 2015 : 08:58:21 AM Interesting topic! Thanks for sharing the information. I was wondering when you say cover with 1/4"-1/2" does that mean you cover to within that space at the top of the jar or you only use that much per jar? ~Denise~ Farmgirl Sister #43 "Thy Word is a lamp unto my feet and a light unto my path." Psalm 119:105 http://www.ladybugsandlilacs.blogspot.com/ http://www.torisgram.etsy.com
YellowRose	Posted - Mar 27 2015 : 08:13:59 AM I forgot to say: leave the jars on counter for a couple of days to check on level of oil before storing in dark cool place. Should be ready in 1 to 2 months. I check my after a month. Label & date the jars to keep up with when it will be ready. Sara FarmGirl Sister #6034 Aug 25, 2014 Lord put your arm around my shoulders and your hand over my mouth.
ceridwen	Posted - Mar 26 2015 : 1:13:38 PM Thanks Sara. Carole Farmgirl Sister 3610 http://www.carolesquiltingetc.com http://musingaboutthisandthat.blogspot.com/ http://www.fibrejunction.com
cajungal	Posted - Mar 26 2015 : 10:47:20 AM Sara, I didn't know that about the garlic and bacteria. I slightly heat my olive oil and then pour over the whole cloves. Perhaps I haven't had a problem with bacteria because I heat the oil. Catherine Sister #76 (2005) One of the best compliments from one of my daughters: "Moma, you smell good...like dirt.
YellowRose	Posted - Mar 26 2015 : 08:51:09 AM I sliced the onions and then simmered in apple cider vinegar for 5 minutes. Drained. Ladled onions into sterilized jars - layering with a pinch of coarse salt, red pepper corns, and fresh rosemary. Do not pack too tight. Covered with 1/4" - 1/2" extra virgin olive oil right out of the bottle ~ used the best oil I could buy at grocery store. It was on sale so it was a good time to do it. The recipe I used called for a variety of vegetables and other fresh herbs & seeds. I don't always follow a recipe. To do the onions I looked up onions in index. No recipe for just onions, but several included onions, so I knew onions could be preserved in oil, and then I chose the one I liked best. Sara FarmGirl Sister #6034 Aug 25, 2014 Lord put your arm around my shoulders and your hand over my mouth.
ceridwen	Posted - Mar 26 2015 : 08:20:01 AM Sara, do you slice your onions before placing them in olive oil? Also, what type of olive oil do you use? Add any spices to that? Just curious. Sounds like a wonderful idea. I certainly like being able to use the oil too. Carole Farmgirl Sister 3610 http://www.carolesquiltingetc.com http://musingaboutthisandthat.blogspot.com/ http://www.fibrejunction.com
YellowRose	Posted - Mar 26 2015 : 07:18:57 AM Marie, I no longer can eat raw onions, so this is a way for me to enjoy them on sandwiches/hamburgers. I haven't tried preserving garlic in oil but may give it a try. I cook with a lot of garlic and I don't always feel like dealing with it. On those days I use garlic that I have dried ~ having it preserved in oil would give me another choice. I do have a question for you. I have always heard that unless you process garlic someway it will grow bacteria in oil. How do you do it? Sara FarmGirl Sister #6034 Aug 25, 2014 Lord put your arm around my shoulders and your hand over my mouth.
cajungal	Posted - Mar 26 2015 : 06:51:48 AM Sara, omg, as soon as my eyes saw the words 'Texas 2015 Sweet Onions' my mouth began to water. I've never preserved them, probably because we eat them up so fast. I might try preserving some. I like using this oil method with garlic, and you're right, the flavored oil can be used as well as the item preserved. Yummy! Catherine Sister #76 (2005) One of the best compliments from one of my daughters: "Moma, you smell good...like dirt.

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