Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 Dear D. Jolie, You really don't need a perservative for your infusions as long as you leave the herb material in the oil and pour off only what you need. I have been making aged infused oils for over 20 years and I have learned that as long as you leave the infusions sitting in a cool, dark place they will not go rancid or bad. Now they will go sour and stink due to some herbs that no matter how much you try they will smell bad. I usually let my infusions set for a minimum of one year before I ever open them for use. I do not use olive oil because it has a smell that most of my clients don't care for and I don't use Vit. E because it will make my infusions go sticky and ucky and rancid. Also, I don't infuse jars larger than a quart because of storage space. I have some infused oils that go back to 1992 that are still good. This year I infused over 100 quarts of helichrysum, 50 qts. of melissa and only about 10 to 15 quarts of rose and about 10 quarts of comfrey oil along with a lot of homeopathic extracts from these same herbs. Also, questions - why are you only using a couple of teaspoons of comfrey for a half gallon glass jar and how long are you going to let it set? Just curious. I don't use a crock pot or the oven method or put in the sun method. I pour hot oil over my herbs, cap them, label them and let them do their thing. I watch them as they change colors. Melissa will be a beautiful emerald green when ready to pour as will violet leaf and comfrey while rose will be a brilliant yellow or light green and oak moss and helichrysum will be a golden brown in color. Yes, I would add a little bit of alcohol to stop mold and help with nasty smelling herbs. It does work. Good luck on your infusions. I hope that I have helped. Rhavda Emison Scents of Success (www.scentsofsuccess.com) Texas Made - American Grown Rose Oil Products Original Message: ----------------- Nile Shaman Gifts Joie Tue, 27 Dec 2005 21:18:19 -0600 preserving oil infusions I am getting ready to infuse some dried comfrey in olive oil and realized I don't really know how much Vit E or ROE to use for about a half gallon glass container of oil and herb. I'm thinking that a couple teaspoonfuls should be plenty. How does that sound to you more experienced folks? Also, I read (while trying to find this answer online) that some people also recommend adding a bit of alcohol to the oil just before capping to steep, to reduce or stop any mold from forming in the jar. Any thoughts on that? Thank you, D. Joie -- mail2web - Check your email from the web at http://mail2web.com/ . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 Thank you Rhavda. I'm looking forward to making my own and learning more about this. > questions - why are you only using a couple of teaspoons of comfrey for a > half gallon glass jar and how long are you going to let it set? Just > curious I was speaking of the ROE or Vit E. Not the comfrey. I plan to let it sit until needed. I need a small amount in about a month for a product I am experimenting with, but the rest can rest until I want it. I plan to put about a pound or so in the half gallon bottle I have and let it go and learn. I do not use > olive oil because it has a smell that most of my clients don't care for and > I don't use Vit. E because it will make my infusions go sticky and ucky and > rancid. If you dislike olive oil for it, what do you use for oil to infuse herbs in? Olive oil is easy for me, as I can always use it up in soaping. Thanks again, D. Joie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 nothing but olive or rice bran oil and herbs go into my infusions. When they are done, they stay in the 'fridge until they are used up. Been doing it this way for years and only lost 1 infusion to mold - I forgot it outside on the porch for a month Paula .......... in Michigan I used to have super powers but my therapist took them away I am getting ready to infuse some dried comfrey in olive oil and realized I don't really know how much Vit E or ROE to use for about a half gallon glass container of oil and herb. I'm thinking that a couple teaspoonfuls should be plenty. How does that sound to you more experienced folks? Also, I read (while trying to find this answer online) that some people also recommend adding a bit of alcohol to the oil just before capping to steep, to reduce or stop any mold from forming in the jar. Any thoughts on that? Thank you, D. Joie The information contained in these e-mails is not a substitute for diagnosis and treatment by a qualified, licensed professional. Step By Step Instructions For Making Herbal Labna Cheese! So easy, SO yummy! http://www.aromaticsage.com/cz.htm To adjust your group settings (i.e. go no mail) see the following link: /join Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 Since you don't use olive oil, what oil do you use? Julia Graber Girl By Julia Julia Graber Cregger Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 Hi Rhavda, I am just wondering what Oil you do use if you do not use Olive?? Thanks Colleen Rhavda said: I do not use olive oil because it has a smell that most of my clients don't care for and I don't use Vit. E because it will make my infusions go sticky and ucky and rancid. Good luck on your infusions. I hope that I have helped. Rhavda Emison Scents of Success (www.scentsofsuccess.com) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 Dear Colleen, I use a variety of oils depending upon what result I want from the herbs but basically I use base carrier oils that have a long shelf life since I allow my infused oils to set a minimum for a year before opening them for use. Sweet Almond, Grapeseed, Avocado, and others with a short shelf life would not be useful for my long-term infusions. However, base carrier oils such as vegetable, safflower, sesame (good quality), sunflower, canola, and coconut oils work very well. I like to also have base carrier oils that are cost effective and can be bought readily from stores and the oils that I have just mentioned are readily available from your local grocery store. You can add in a small amount of the more expensive oils (Sweet Almond, Grapeseed, etc.) to get their qualities for your formula. Rhavda Original Message: ----------------- Colleen Davis cd_at_aspenacres Wed, 28 Dec 2005 09:51:26 -0600 Re: preserving oil infusions Hi Rhavda, I am just wondering what Oil you do use if you do not use Olive?? Thanks Colleen Rhavda said: I do not use olive oil because it has a smell that most of my clients don't care for and I don't use Vit. E because it will make my infusions go sticky and ucky and rancid. Good luck on your infusions. I hope that I have helped. Rhavda Emison Scents of Success (www.scentsofsuccess.com) The information contained in these e-mails is not a substitute for diagnosis and treatment by a qualified, licensed professional. Step By Step Instructions For Making Herbal Labna Cheese! So easy, SO yummy! http://www.aromaticsage.com/cz.htm To adjust your group settings (i.e. go no mail) see the following link: /join Quote Link to comment Share on other sites More sharing options...
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