Canning Pickled Garlic Scapes 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 SCAPES

Steps:

• Sterilize jars and lids.
• Cut garlic scapes into desired sizes and shapes. load into jars, leaving enough room on top for headspace.
• Add vinegar and spices to a small saucepan and bring to boil.
• Pour hot pickling liquid (brine) into jars leaving ½ inch headspace. Remove air bubbles with plastic or wooden tool. Wipe rims of the jars with damp paper towel to remove debris. Apply 2 piece lids.

CANNING PICKLED GARLIC SCAPES

Steps:

• Harvest garlic scapes in morning before it gets too hot
• Add water to waterbath canner and heat on the stove
• In a stockpot, measure out water, vinegar and salt
• Place on stove and bring to a rolling boil, boiling for 10 minutes
• Take a single garlic scape and measure it against the height of your pint (or 500 ml) jar, accounting for 1 inch of open headspace
• Use this scape as a measuring stick as you start cutting scapes and filling jars
• Note: if using mustard seed, add to jars before packing with garlic scapes
• Pack lengths of garlic scapes into pint jars to the best of your ability
• After all 7 jars have been filled, grab your funnel and ladle
• Set the funnel on the mouth of your jar and ladle hot brine over scapes, leaving 1/2 inch headspace
• Remove the funnel, wipe the jar's rim with a damp paper towel or cloth and pop a lid into place
• Tighten the band to fingertip tightness and place in the hot waterbath canner
• Repeat until all 7 jars are filled
• When the water bath canner is full, pop the lid in place and process for 10 minutes at 0-1,000 ft in altitude.

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.