By Jacki Passmore
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Because raw garlic may carry the spores of Clo stridium botulinum, this is a potentially serious haz ard. O n the few occasions in which I do call for garlic in this chapter, it is always sliced paper-thin and thoroughly pickled before being added to vegetables in oil. If you prefer, you can omit it altogether. You can always season your preserved vegetables with garlic when you serv e them. Always refrig erate food preserved in oil. M any traditional Italian recipes call for storing jars in a pantry or cool, dark spot.
Drain the mushrooms, spread them on a clean kitchen towel, and pat them dry. 3 • Bring the v inegar to a boil in a medium saucepan ov er medium-high heat. Add the mushrooms, return to a boil, and boil until they hav e softened slightly but still hav e a nice meaty tex ture, 3 to 5 minutes. Drain and spread the mushrooms out on a clean kitchen towel and pat them dry. Let them dry until they are no longer damp, about 2 hours. 4 • Prepare a medium-hot charcoal g rill or preheat a gas grill to medium-hig h.
I don’t recommend water-bath canning or pressure canning for vegetables in oil for a very simple reason: It makes them mushy. Food preserved in oil is generally denser than food preserved in brine. It takes longer for heat to penetrate to the center of the jar. If you are water-bath canning, it is difficult to determine how long the jars of vegetables should boil because the N ational Center for H ome Food Preserv ation does not give any recommended times for food preserv ed in oil. Without those guidelines, you would have to boil food for a good long while to be sure all the contents were brought up to the boiling point.