Preserving Garlic So Easy!!

how we preserve an abundance of garlic.

[castten]

I have been preserving garlic in olive oil for over 30 years. None of us have died. I do keep it in the refrigerator.

[trishcraig]

Spent untold hours looking for 'approved' methods for preserving garlic. Just an FYI people should read the study done in Idaho (University Of Idaho Extension Service 2014). You must acidify garlic in citric acid for 24 hrs to kill/keep botulism at bay. Boiling in salt water won't do that. Also, chopping or mincing is a must because you can't get the acid into the center of a whole clove. Not trying to be a downer. Just don't want anyone to get sick. The pH of your solution once soaked needs to be no higher than 4.2. I checked my minced garlic after 24 hrs with a pH meter(I got it to check my tomato products when canning) and it was 3.10 which was plenty acidic and safe to then jar up.l

[edhlavaty]

Interesting. I do mine in jelly jars, Little bit of kosher salt and white vinegar. But leave it in the fridge. Wondered why I occasionally get a sticky coating in the drawer. Mine usually last a year as long or as long as we personally need, once the heads are done. Just pressed a bunch and added the oil and salt and put a tablespoon or less into ice cube trays. It's supposed to be the best if pressed. Pop 1 out and your cooking. Looks like butter cubes.

[davidg]

Using olive oil to can that garlic has got across the small fortune olive oil is not cheap I just put my garlic peeled into a ziplock bag and put it in my freezer when I need some I just pull the bag out grab a couple clothes throw the bag back in the freezer again

[ImShmoogle]

if you use that garlic oil it will be delicious but don't cook with that oil as it will get bitter and ruin the flavor of it. Use that oil as a finishing oil like maybe for mashed potatoes or a salad.

[amyc]

Throw in some lemon juice and a teaspoon of salt to distilled water. Will also last at least six months.

[FHomestead]

If you heat seal the lids, will they store for a longer time?

[KyleWitten]

Just say no! The main concern is botulism, and boiling water isn't hot enough to kill botulism without some chemical assistance in the form of acid. That is why you have to pressure can low acid foods - a pressure cooker is the only way to get up to the required temp to kill them off.

[Katya-zjni]

It’s not garlic confit it’s raw garlic in olive oil. Garlic confit is simmered in the oil ( barely bubbling oil) for at least 30 mins then cooled and bottled into sterilised jars. It should be consumed within four to six weeks and kept under refrigeration. It should be of a soft spreadable consistency.

[critterjon]

Since olive oil is pretty expensive could you substitute vegetable oil instead?

[jojoquinn]

Does the honey automatically ferment the garlic? I make a lot of ferments but not with honey.

[Mt-ueqz]

Once while browsing on a food safety website from a very revered college I happened to catch a warning from there stating not to allow olive oil and garlic to spend long amount of time together as it can cause an enzyme reaction not healthy for us to consume. Please do your own research.

[JudyOkolo]

Storing garlic in oil is unsafe. Especially if you are suggesting storing them on the shelf at room temp. Low acid foods trapped in oil creates an oxygen-free environment. Boiling for 2 minutes will not kill botulism spores. Also, you did not specify how or where to store these jars of garlic in oil, increasing the risk of people unwittingly storing them at room temp. Even in the refrigerator this may only be safe storage for a few days. Storing a low-acid food, in an oxygen-free environment (in oil) at room temperature is not safe, botulism can develop quickly under those conditions. The only safe way to store garlic in oil, to my knowledge, gathered from several reputable sources; the USDA, and agricultural university publications, is to mince or puree it, store it in a 2:1 ratio of oil:garlic, and freeze it in an airtight container. Keep it frozen at all times, and only scoop out what you want as needed for use in recipes. Even then it should be consumed within 4 months. Good luck, hope this info is helpful. I just don't want anyone to become ill.

[lisadorsey]

Do you seal the lids to garlic in olive oil

[ArPhiLTV]

1 jar probably last 2 weeks in my house ^^;

[MarioCarnello]

Kills bacteria with hot water.

Proceeds to grab them with bare hands, covering garlic with

[iluvthekjv]

it is not recommended to infuse oil with fresh garlic. you may end up making botulism instead of oil storing garlic. do your research people.

[ChristenaScott-is]

I guess I’ll just stick with buying garlic. And growing my few stocks because there’s no way I could use a pint of garlic garlic in six months or a half pint in line with honey. Should preference this is a large family recipe. Interesting but no value to me.

[darrelyn]

Oh, honeygirl. Please read comments of more experienced women, and stop using this technique. Blanching is not killing anything, plus, you used bare hands. Confit? No. Congrats on efforts, but you have a lot more to learn.

[Green.Billion_X]

So i love the video🫰🏾no cap🔥💛
I was looking for ways to preserve garlic without a fridge or vinegar
And yours came faster & better🤗🐱 basically i can do this and have garlic oil too for salad dressings😋
But if possible could you try other veggies(like green leafs, ginger or even carrots) please🥲 that can be preserved with this your method & post them😅😊
I'll sub to your channel for more❤🎉