wrote in
:

> On Sun, 30 Mar 2008 09:31:38 GMT, wrote:


>>I'll settle for a link to a place that authoritatively states
>>that it's illegal/unsafe. I'll then be satisfied.
>
>
> Answering my own question:
>
> http://www.foodscience.csiro.au/oilvine.htm
> and
> http://www.hc-sc.gc.ca/iyh-vsv/food-...lic-ail_e.html
>
> So, within limits, we're both correct. Yes, sale of was made
> illegal in the US. Yes - provided appropriate easonable
> precautions are taken - garlic and onion can be stored in oil.

Thanks for the links.
This part I found interesting regarding the onion mentioned in this
thread, I quote:

"It is therefore essential that sufficient acid is added to the
vegetable before oil is poured on so that any C. botulinum or other
potentially dangerous bacteria can not grow. Vinegar prepared for
domestic use contains 4 percent acetic acid. Vinegar should be
added to the vegetable component of these preserves before any oil
is added so that the ratio of vegetable to vinegar by weight is not
greater than three to one."