[resolutebat]

Infused oils don't fall under most people's mental model of "canning" though.

[reitzensteinm]

I was aware of botulism, that heat treatment is necessary when canning, that Botox injections are minute quantities of the toxin, etc.

Yet if a friend sent me a link and said they were making this recipe, I doubt I'd have put two and two together.

[derefr]

Now I'm curious whether there's any way to do oil infusion where the oil doesn't create an anaerobic environment.

Can you bubble oxygen through oil in a way that would keep aerobic bacterial reactions going, without making the oil go rancid?

[DamnInteresting]

You can just add the garlic to the oil a few minutes before you plan to consume it: Crush or mince the garlic, add it to the oil, whisk for 30 seconds, and pour through a strainer (ideally using a wooden spoon to squeeze the garlic against the strainer). This provides plenty of garlic flavor, but insufficient time for problematic microorganisms to multiply.

Source: https://www.seriouseats.com/the-best-caesar-salad-recipe

[hn_throwaway_99]

No, but why would anyone care? Just heat it or acidify it first.