Homemade chili garlic oil, when prepared and stored correctly, can last for approximately 5 to 6 months.
To achieve this longevity, several factors are crucial:
- Sterilization of Jars: Using sterilized jars is essential for preventing bacterial growth and extending the shelf life of the chili garlic oil.
- Clean Utensils: Always use clean utensils when handling the oil to avoid introducing contaminants.
- Proper Storage: Store the oil in a cool, dry place away from direct sunlight. Refrigeration is not required, but it won't hurt.
- Preparation Method: Using a proper, well-tested method of preparation is important.
Key Factors Affecting Shelf Life:
- Ingredients: The quality of the ingredients used (garlic, chili flakes, oil) can influence shelf life. Use fresh, high-quality ingredients.
- Moisture: Excess moisture can promote spoilage. Ensure that ingredients are dry before combining them.
- Contamination: Introducing contaminants during the preparation or storage process can drastically reduce shelf life.
Signs of Spoilage:
Be aware of the following signs indicating that your chili garlic oil has gone bad:
- Unpleasant Odor: A rancid or off-putting smell is a clear indication of spoilage.
- Mold Growth: Any visible mold growth means the oil should be discarded.
- Changes in Texture or Color: Significant alterations in the oil's texture or color may suggest degradation.
By following these guidelines, you can maximize the shelf life of your homemade chili garlic oil and enjoy its flavorful kick for months to come.
