Preserved lemons in fridge, oil congeals...?

Could you explain that a little more, French Fries? The only preserved lemons I'm familiar with are the North African kind, which are salt-cured. There is no oil involved.

 

I think it will be fine. When I keep anchovies in the fridge (which is always after opening) the olive oil does the same thing. And I've had some jars of olives do it too.

A few minutes at room temperature, though, and everything is back to normal.

 

The olive oil congeals because it is refrigerated.  Something like under 55 degrees F.  The viscosity changes, harmlessly.

Is it safe?

Not a clue.  Botulism springs to mind.  Anaerobic conditions freak me out.  I'm a bit of a "Chicken Little" though.

 

Phil, does the Indian version use oil?

 

It should keep well, as you said, get it back to room temp and oil will clear.  I've done roasted capsicums, roasted tomatoes like that.  Chilled down, covered in oil, sealed into sterilised jar.  No bad side effects at all. They didn't last long as we like 'em too much.

 

I hate to sound like an idiot,...

edit: ...so I'll just delete this post.  I swear to god it makes sense in my head then I go and type it and it sounds like an incomprehensibly bad "Japanese to English" translation.  Garrrrrr!!!!!!!  Someone learn me how to talk good!

 

Savvy home canners work with one over-riding credo, French Fries: When it doubt, throw it out!

Boutulism toxin is colorless, odorless, and tasteless. There is just no practical way it can be tested for at home.

But, if you do a little research on actual cases, it's also not the bug-a-boo USDA has built it up to be. In the past, even CDC has taken exception to USDA's paranoia in this regard.

I'm working from memory, so don't quote these numbers. But they're probably close. And easy enough to check on.

Boutulism cases are remarkably stable, year to year, averaging something like a total of 23 cases with a food borne causation. Of those 23 cases, about half come from home-preserved foodstuffs.

So, let's call it 12 cases. They result from 3-4 events. That is, if four people get sick from eating something----say, for instance, a mother and three kids sharing a jar of something--- that's four cases but only one event. And, as it turns out, most of those events deal with food that was held or stored improperly after opening. So what we're looking at is 3 or 4 specific jars of "bad" food.

Now lay that against the multi-thousands of home-canned and home-preserved foods that are produced every year. I don't know a single insurance company that would even keep actuarial tables on that sort of "risk."

I don't mean to trivialize boutulism. It's a horrible thing to suffer. But look at the risk-odds vs the to-do USDA makes over it, and you have to wonder why they focus so heavily on that one potential problem. And, if it's so risky, how come USDA doesn't try to get honey banned as food? Honey is loaded with boutulism bacteria, which is why it is not recommended for infants. 

At base, as with any home preserves, you have to weigh the risk/benefits and decide for yourself. I make no recommendations either way, other than the credo stated above.