I know that this subject has been covered repeatedly on Chowhound, but I have a large quantity of garlic on hand and I'm looking for a work around that won't endanger my family.
I bought a big sleeve of garlic at BJ's yesterday. The last time I bought this much garlic, the last few heads were compost fodder by the time I got to them. But BJ's sells 5 heads of garlic for $3.50 and close to 40 heads (3 pounds) for $5.99. I use a lot of the stuff, so I bought in bulk.
I would like to use this recipe to use some of the garlic up:
My thought was that I would freeze the resulting oil and puree separately in ice cube trays, then store them in ziploc bags and toss cubes into the pan/sauce as needed. Would the long simmer and subsequent freeze be enough to keep botulism at bay?