How to Store Garlic Confit Safely and Avoid Botulism
Never store garlic confit at room temperature, as this can promote the growth of Clostridium botulinuma bacterium that produces potentially deadly neurotoxins. To minimize the risk of botulism, garlic confit should be stored for no longer than a week in a refrigerator set to no higher than 40°F (4.4°C). Setting the temperature at 38°F (3.3°C)…