What do you do with three pounds of fresh peeled garlic cloves?

That’s a question a lot of Costco shoppers probably ask themselves as they fill up their carts with bargains in restaurant-size proportions. So, there I was, pondering how I’d justify not being able to resist the three-pound bag of Christopher Ranch peeled garlic for just $4.99. There would be several of my foodie friends who I could pawn off zip-lock bags of the stinking rose. Then I could roast a batch to keep in the refrigerator to use on grilled pizza, mash to smear on bruschetta or scoop into the cavity of a chicken before roasting.

The problem? Shelf life. I knew the delicious roasted garlic wouldn’t last long, but I couldn’t quite remember how long.

Sure enough, I found some guidelines from the Colorado State University Extension for safely processing roasted garlic in olive oil. Here’s the problem: Low-acid foods like garlic can be a source of Clostridium botulinum bacteria, which are found in soil, water, and air. Oils’ oxygen-free environment is perfect for growth of this anaerobic bacteria. Garlic in oil, therefore, must be stored correctly to prevent botulism food poisoning.

Acid prevents the growth of C Botulinum. So garlic should be treated with an acid to prevent the toxin from flourishing. It’s important that the acid be added as the recipe is being prepared. Here are the steps for preparing garlic in oil from the extension’s Website: ext.colostate.edu/safefood.

Once you’ve got all that science out of the way, roasting garlic is a snap. Toss cloves with the number of tablespoons of lemon or lime juice to equal the number of cups of olive oil required to cover the garlic cloves. Spread in a shallow roasting pan. Roast in 325 degree oven for about an hour. Cool the garlic in the pan, pack into a sterile jar and store in the refrigerator.

Here are some ways to use roasted garlic in oil from mjskitchen.com.

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Contact Teresa J. Farney at 636-0271, Twitter @tffoodie, Facebook Teresa Farney