Minced garlic storage length?
July 9, 2015 12:43 PM Subscribe
How long does an open jar of minced garlic stay edible in a refrigerator?
When I make spaghetti sauce, I make about ten quarts at a time. I buy the large jar of minced garlic but only use about half.
How long will the remaining garlic keep in the refrigerator? Would freezing be a viable option?
When I make spaghetti sauce, I make about ten quarts at a time. I buy the large jar of minced garlic but only use about half.
How long will the remaining garlic keep in the refrigerator? Would freezing be a viable option?
Best answer: Stilltasty says an opened, refrigerated jar has a shelf life of 2 years or date on the bottle.
posted by rabbitrabbit at 1:25 PM on July 9, 2015 [1 favorite]
posted by rabbitrabbit at 1:25 PM on July 9, 2015 [1 favorite]
I used to buy large jars of minced garlic, and I've found them usable at least a year past the "best buy" date, but I've found it loses potency when stored for a long time.
Since you have the jar, I'd keep it at least a year (and think of yummy ways to use it), but I've taken to using fresh. Since it's more flavorful, I don't have to chop as much as I'd use out of the jar. (And I don't bother using the Goodfellas trick of slicing it with a razor blade...) If possible for you I'd recommend fresh as well.
posted by Gelatin at 1:36 PM on July 9, 2015
Since you have the jar, I'd keep it at least a year (and think of yummy ways to use it), but I've taken to using fresh. Since it's more flavorful, I don't have to chop as much as I'd use out of the jar. (And I don't bother using the Goodfellas trick of slicing it with a razor blade...) If possible for you I'd recommend fresh as well.
posted by Gelatin at 1:36 PM on July 9, 2015
It does vary by brand, and what's been added to it. Most of the good brands are just garlic, water, and citric acid or phosphoric acid. The acid will inhibit botulinum growth. I've seen other brands with added benzoate and/or sorbate, which will further inhibit the growth of spoilage microbes.
Generally, the only change will be in flavor and color. If it looks good and smells good, it should be good to use. That said, I usually throw out "chunky" condiments after a couple years, just because.
posted by WasabiFlux at 4:56 PM on July 9, 2015
Generally, the only change will be in flavor and color. If it looks good and smells good, it should be good to use. That said, I usually throw out "chunky" condiments after a couple years, just because.
posted by WasabiFlux at 4:56 PM on July 9, 2015
I buy the large jars of minced garlic and just use them until they're empty. It never even occurred to me to look for a best by date! (And I'm pretty diligent about food safety.) I use a lot of garlic, though, so it's probably all gone long before it's gone bad. I think you would be able to tell pretty quickly if it was no longer good to eat.
posted by Aquifer at 5:40 PM on July 9, 2015
posted by Aquifer at 5:40 PM on July 9, 2015
Best answer: To answer your second question: freezing minced garlic (minced by hand at home) is Standard Operating Procedure in my family's household. Garlic expertise: Korean.
posted by spamandkimchi at 7:50 PM on July 9, 2015 [1 favorite]
posted by spamandkimchi at 7:50 PM on July 9, 2015 [1 favorite]
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posted by metahawk at 1:01 PM on July 9, 2015