Canning in Olive Oil
Sorry, non-acidic canning is too risky. You can get botulism from home canned stuffed cherry peppers in olive oil. I don't look for such recipes.
I know that in Italy they can peppers and things in pure olive oil and we never hear of anyone dying from it. I know that there are commercial
products like garlic canned in olive oil, too. However, I will not go against FDA warnings on these things, so I no longer pass on such recipes.
Garlic In Oil
Garlic covered in oil should always be stored in a covered container in the coldest part of the refrigerator and kept in small amounts - make
only as much as you will use in two weeks. These precautions are necessary to eliminate the risk of botulism toxin, produced in the absence of oxygen,
at temperatures above 50° F. Storing fresh garlic in oil is a widely practiced custom and is perfectly safe as long as you observe these precautions.
Extreme care must be taken when preparing flavored oils with garlic or when storing garlic in oil. Peeled garlic cloves may be submerged in oil
and stored in the freezer for several months. Do not store garlic in oil at room temperature. Garlic-in-oil mixtures stored at room temperature
provide perfect conditions for producing botulism toxin (low acidity, no free oxygen in the oil, and warm temperatures). The same hazard exists
for roasted garlic stored in oil. At least three outbreaks of botulism associated with garlic-in-oil mixtures have been reported in North America.
By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase
the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy
and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify.
As an alternative, properly dried garlic cloves may be safely added to flavor oils.