Garlic is one of the most flavorful ingredients that manages to steal the show, whichever dish you use it in. And while most people find peeling garlic bothersome, the result is well worth the trouble. Garlic is used in so many different dishes and has so many health benefits that it should be a part of your everyday diet if it already is not and canning garlic will help you with their preservation for future dishes.
Often, we end up with a massive haul of garlic in our house and are left wondering what to do with it. Preserve it! One of the first methods that come to mind when you consider preserving vegetables is canning them. In this blog post, we will explore several ways you can preserve your garlic haul, including canning the garlic as well! So, read on.
So before you read on, a disclaimer. The USDA does not have a defined and tested method of canning garlic. The reason, as stated by the USDA, is:
“Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Garlic loses most of its flavor when heated in this way. For this reason, adequate processing times have not been determined for canning garlic.”
While the USDA does not have a defined procedure for canning garlic, it does not mean that you cannot can the garlic. If you want to try preserving your garlic by canning it, we have a method adapted from how onions are canned. Since garlic and onions are from the same family, you can tweak the canning guide for onions slightly to make it work for garlic as well.
However, please note that since this is not a USDA-recommended way of canning, you should use your own judgment when canning garlic. Since garlic is a low acid vegetable, it absolutely has to be pressure canned.
Ingredients
Method
Ingredients
Method
When you are ready to use the garlic, simply scoop out as many garlic cloves as you need. You can also use garlic-infused vinegar in your vinegarettes and salad dressings.
There is a heated debate on how safe it is to preserve garlic in oil. You will find several recipes all over the internet about preserving garlic in oil. However, the fact is preserving garlic in oil does have some possible risks. Garlic preserved in oil without processing it in any way has some risk of botulism. There have been several cases of botulism reported due to the consumption of garlic oil, which led the USDA to issue an official warning.
A safe way of preserving garlic in oil is by processing it in some way. The heat causes botulism causing bacteria to be eliminated, thus making the garlic safe for consumption. A popular and delicious way of preserving garlic in oil is Garlic Confit. Below is a delicious recipe that you can try out right at home.
Ingredients
Method
Garlic is one of the simplest vegetables to buy. Look for garlic bulbs that have thin papery skin. The garlic cloves should be tightly wrapped together, especially near the tip of the garlic bulb. Tightly wrapped cloves indicate that the garlic is fresh. A little loose skin is fine near the root of the garlic bulb. Ensure that the garlic is firm and that none of the cloves are shriveled up. When buying garlic, avoid any bulbs that have already started sprouting. While sprouted garlic is still safe to use, it indicates that they have been in storage for too long.
Garlic will store best in a cool and dark corner of your pantry. Store the garlic in mesh or loosely woven baskets in a well-ventilated pantry area. If your garlic is starting to sprout, use those bulbs first before using any others. If you notice any of the garlic cloves are starting to feel mushy or too soft, you can try to save the rest of the garlic head by carefully extracting the bad cloves. Try to extract them without exposing any of the other cloves directly to the air. If you are not sure whether the garlic is safe to consume, discard it completely.
There are multiple ways to preserve your garlic to enjoy them for a long time to come. You can experiment with canned, pickled, frozen, and fresh garlic in several dishes. Whichever way you choose to preserve your garlic, always make sure that you use your best judgment and your experience in the kitchen to make the product safe for consumption. Food safety should always be your utmost priority, especially when trying untested recipes. And always remember, when in doubt, throw it out! If you found this guide helpful, you may also enjoy some of our other canning guides here.
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