I must confess, that I am indeed one of those people who adds garlic to everything that they cook. That’s why you’ll find that every year I am always growing garlic somewhere in my garden. Previously, I shared this pickled garlic recipe with you guys. Today however, I’ve decided to unleash this canning garlic recipe also.
In the past I have dabbled with plenty of pressure canning recipes, but I am still a bit weary when it comes to using this particular appliance in my kitchen. Please note that this recipe is not USDA approved, therefore try it at your own risk. It turns out that most people prefer to pickle the garlic instead, simply because it maintains its flavor as it is not cooked for extended periods of time.
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Here’s What You’ll Need:
- garlic cloves
- salt
- boiling water
- pint mason jars
- sharp knife
- pressure canner
- canning utensils
All the garlic must be peeled and chopped into manageable sizes, before you can start packing the cloves into the jars. Make sure you leave about an inch of headspace when you start packing the cloves in the jars, as well as when filling the jars with boiling water. After screwing on the lids, the jars will be processed in your pressure canner.
You can get the full recipe on the Practical Self Reliance blog, here…
You can watch the video below on Preserving Garlic….
You can watch the video below on Canning Garlic…
You can watch the video below on Pressure Canning Garlic and Herb Potatoes…
