Prepared vegetables and herbs stored in oil
Authors of a June 2011 article in the Journal of Food Protection Trends reviewed extension publications for processing and storing vegetables and herbs and oil. The following recommendations have been issued based on the risk Clostridium botulinum growth and formation of deadly botulism toxin:
For canning vegetables marinated in oil, use only the three recipes in Section 6 of the USDA Complete Guide to Home Canning. These are for 1) marinated whole mushrooms (6-18), 2) marinated peppers (60-20), and 3) pickled three-bean salad (6-14). There are recipes for canned garlic, tomatoes, or other vegetables or herbs that have been tested for safety.
For un-processed vegetables and herbs stored in should be stored in the refrigerator for no more than 4 days. Freezing is a better option since microbial growth cannot occur and the product can be stored indefinitely.
