ISO: Linda, I always enjoy reading your posts ...

because you seem to really be expert on canning and preserving. I have also wondered about making my own oil-packed dried tomatoes, using the excellent bulk dried tomatoes that I sometimes find. However, they are usually quite pliable and bright red, not very dried out looking and I am well aware of the dangers of botulism. I have wondered if a little vinegar or lemon juice or even citric acid put in the oil can make this process safe. Do you have any information on that?

Another thing I have wondered about is roasted garlic (the whole bulb which usually has some root attached) in olive oil, and squeezed out, mashed and mixed with salt and oil to use on bread. When there is leftover, do I need to throw it away or is it safe in the refrigerator for a few days? I am confused to whether the baking process makes a difference as opposed to putting raw garlic in oil and storing it, which is not safe.