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Basic answer: it's generally recommended to sterilize jars before storing low-acid foods at room temperature. (Many canning procedures effectively sterilize the jars during processing.) In your case, you should be certain the jars are clean and thoroughly dry as well. Regarding your overall proposal: I'd only give away food gifts like this if I had ...


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According to research conducted at the University of Idaho and published in 2014 in the journal Food Protection Trends, there are now consumer guidelines to process garlic (and certain herbs) safely through acidification before adding to oil. I would read the first link thoroughly to understand the necessary process. To ensure safety, follow the steps ...



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