Food preservation safety: tomato confit - Ask Extension
Hi,
I recently discovered the confit cooking process, and am wondering how long confit foods can be kept in the refrigerator safely. About seven day...
Knowledgebase
Food preservation safety: tomato confit #680971
Asked February 16, 2021, 7:43 AM EST
Hi,
I recently discovered the confit cooking process, and am wondering how long confit foods can be kept in the refrigerator safely. About seven days ago I made cherry tomato confit, and the recipe author suggested it could be kept for five days... is it still safe to eat? Awhile back I'd made garlic confit, and the (different) author of that recipe said it would keep in the refrigerator for a month. Shouldn't tomato be safe to eat for a longer time due to its acidity? Is there more risk of botulism in one or the other? I'd like to get a food scientist's opinion on this.
Thanks,
Amy
Baltimore City County Maryland
Expert Response
Hi Amy,
My apologies for the delayed response while on parental leave.
You are right that typically an acidic food such as tomatoes in most cases should pose less of a botulism risk. However, some tomato varieties may have a pH between 4.6 and higher placing into the botulism risk. Also depending on the other ingredients as a mixed food item (e.g. tomatoes, onions, oil, garlic, etc.) could also drive up the pH to 4.6 and higher, placing the food item as a botulism risk.
In terms of refrigerated longevity, that can largely depend on the ingredients and process. Any chance could you share the recipe? Thank you and again sorry for the delayed response.
