Canned Garlic Recipes

SPICY PICKLED GARLIC

Steps:

• In a large saucepan, bring water to a boil. Add garlic and boil 1 minute. , Meanwhile, divide coriander, peppercorns, chiles, allspice and bay leaf among three hot half-pint jars. Drain garlic and pack into jars to within 1/2 in. of the top., In a small saucepan, combine vinegar, sugar and salt. Bring to a boil, stirring constantly. Carefully ladle hot liquid over garlic, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

PICKLED GARLIC

Steps:

• Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
• In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
• Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.

CANNED GARLIC RECIPE

Steps:

• ● Wash your canning jars, lids, gaskets, screw tops in the dishwasher on sanitize, boiling water on the stove, or extremely hot sink water. ● Pull bulbs from the entire head of garlic and peel. (The easiest method I have found for peeling is to smash the entire bulb under your hand, then give each bulb a firm hit with a pot ( I used the bottom of a jar). The peel will come off easily.) ● Bring a medium pot of water to a boil. ● Submerge garlic cloves in boiling water, turn off heat and allow to sit for 1 minutes. ● Remove garlic from water, reserve water. ● Mince garlic. If your food processor has a blade that minces (not mushes) you can try that, or mince by hand. ● Add the citric acid to the food processor while mincing. ● Combine minced garlic, olive oil and sea salt in a bowl. ● Stir in 1 cup boiling water. ● Transfer garlic to your sterilized jar packing it well, remove any air bubbles with a rubber spatula. ● Wipe off the rim to clean and place lid and ring on top. ● Place in pressure canner at 10 lbs pressure for 45 minutes. ● Release pressure. ● Remove from canner and then allow to cool on a dish towel as placing them on a cool counter could crack the jars. ● Listen for the ping ping of each jar sealing, remove the ring and try to pry up lid if it is secure your seal was successful. ● Garlic will keep when opened in refrigerator for up to a year and unopened in a cool, dark place for years. ● When processing garlic it may turn slightly brown but it still delicious and edible!

KITCHEN TIP: HOW TO PRESERVE GARLIC

Steps:

• Break apart your heads of garlic and peel the cloves. Place the peeled cloves of garlic in a large mixing bowl and fill with water. Use your fingertips to scrub any dirt off of the cloves. Once the cloves are cleaned, transfer them to a large strainer and rinse well.
• Depending on when your garlic was harvested, you might have very few brown spots on the cloves. My garlic was harvested late this year, so the ends were quite brown with some spots on the cloves as well. Use a small paring knife to trim the spots and then transfer the cleaned and trimmed cloves back to the strainer. Rinse again.
• Bring the vinegar to a boil in a large pot. For several hundred cloves of garlic, I used about 8 cups of vinegar. Place the clean garlic cloves into small jars. (I prefer to use small vs large jars to avoid contaminating a huge amount if the jar is open for too long in the refrigerator.) I filled 10 half pint jars with garlic. Once the vinegar has boiled, pour it over the garlic and screw the lids on tight.
• Let the jars come to room temperature on the counter overnight and then store in the refrigerator. This will keep in the refrigerator for up to a year. Enjoy!

PICKLED GARLIC (CANNING)

Steps:

• Separate bulbs into cloves. To soften and loosen skins blanch the garlic cloves in rapidly boiling water for 30 seconds. Place in ice water, drain and peel the cloves.
• Place 5 clean 250ml mason jars in boiling water or a combo of 250mls and 125ml jars like I did. And place the snap lids in a separate pot to boil five minutes to soften compound.
• In a large pot place vinegar, wine, salt, sugar and oregano. Bring to a boil, boil gently for one minute. Remove from heat add peeled garlic to hot vinegar mixture. Stir for one minute.
• Place one chili pepper in each jar and pack with garlic to withing 2cm of top rim. Add hot liquid to within 1cm of top rim. Using rubber spatula remove air bubbles and wipe rims with damp paper towel. Place snap lid on jar and finger tighten screw band on.
• Place jars in canner. Cover with one inch of boiling water and bring canner to a boil. Once at a full boil process for your altitude. Remove from pot and let sit 24 hours undisturbed. Check after 24 hrs for seal. Refrigerate any unsealed jars.
• Remove screw bands and clean bands and jar necks. Store in a cool dark place.
• For elevations up to 1000ft process 10 minutes, 1001-3000fr process 15 minutes 3001-6000 process 20 minutes and over 6001 process 25 minutes.