April 23, 2010, Newsletter Issue #113: Pickled Garlic

Tip of the Week

Raw garlic contains an enzyme that if not inactivated by heat reacts with sulphur and copper, to form copper sulphate. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies, and in some utensils. Blue garlic is still safe to eat, although if other signs of spoilage are present, discard.

About LifeTips

Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.

Not finding the advice and tips you need on this Food Preservation Tip Site? Request a Tip Now!


Guru Spotlight
Alexis Niki