HUGE Garlic Preservation Day!!

#AcreHomestead #HoneyFermentedGarlic #ConfitGarlic #FermentationFebruary



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[itzahirsch]

I've grown garlic for the last 15 years and I found that when I cleaned my garlic, it took about 3 to 4 months off of its shelf life. When I simply pulled the garlic, shook off the dirt and let it dry for a few days it lasted so much longer. Then I tied them in bunches of about 30 bulbs with necks attached and hung it up to finish curing. My garlic will sometimes even last into the fall of the following year! The biggest thing that will happen when I'm using garlic from 15 months ago is that a few of the heads will dry out. When I use them, the dirt is so dry on them that it falls right off and I only have to give them a quick rinse after I peel them.
Love your videos! 😊

[jenniferrosario]

Becky love how you used up the very last bit of that infused garlic oil. Nothing goes to waste

[tiffanyrichardson]

Emmymade pours boiling water over the garlic cloves in a bowl and then moves the garlic to cold water and it comes right off like you would the skin of tomatoes…. You can do a ton at a time this Just to know for next time

[chimistath]

hey for the really small heads you can cut off the tip so u can see the cloves and then roast them in olive oil. u can just squeeze out the roasted garlic from insode and just spread it on bread ...so good

[pami]

Watch the Salted Pepper. I tried her roasted garlic in olive oil. After roasting I wrapped in Cling then placed them in zipper bags and froze. When I need roasted garlic I micro for 1 min and push out cloves. Amazing and tastes like fresh roasted garlic...and best of all NO PEELING!!

[cathleencaratan]

I use the honey fermented garlic in salad dressings, on roasts, pizza, crackers. Love it. I eat a couple teaspoons a day during cold and flu season. I would not use the spoon to stir it because you can introduce bacteria that you don’t want. You can turn it and simply loosen the jar lid once a day to burp it. I also place the jar on a plate during the fermenting process. Sometimes it can bubble over. The same goes for preserved lemon ferments. I have honey fermented garlic from a couple years ago.

[catherinefoster]

I love it when you taste something - I know if you like it by the way your eyes widen, your smile, the head shake - your face is so expressive! Love watching your videos Becky

[charlottedawson]

Thanks for participating in the collaboration for February fermenting !!

[terriwhite]

Also wanted to mention storing in Apple cider vinegar. We save 2 ways ACV only and a honey/ACV mixture. Great for dressings, rub for smoking meats. Next year I will do some of your versions, thanks

[awells]

I’m a new subscriber and I’ve been binge watching your videos in my free time. This week I’m going to make puff pastry for the first time. I told my husband, “Becky just goes for it and does it”. I’ve really been putting off making any dough, but I’m just doing to do it. Thanks, Becky!

[shawnettesupall]

Becky… you are such an inspiration . I am a mom of two (both actIve duty military), Furbaby Mommie, Mimi to 3, Fulltime Nurse and wife of 29 years….and when I say that I have learned so much from you. From homemade Vanilla extract to Sweet and Sour meatballs(which were delish I might add), gardening…citrus and vinegar cleaning solution, understanding the Maillard reaction and Fawn…I appreciate you. You are truly a “Proverbs 31” women!!! Stay Blessed.

[theclimbinggrandma]

Aside from today’s video, I remember you talking about making pesto from green onion stems in a past video. I made some pasta from scratch today and wanted to mix with some fresh pesto so I made some from parsley, the greens from green onions, walnuts, garlic, grated Parmesan, and olive oil. It turned out great!!

[ebeth]

I make garlic confit every month and use the oil and garlic cloves for everything! It makes me so happy! It’s good a couple weeks in the fridge or 3 months in the freezer. I do 3 heads off garlic and 1 cup olive oil.

[terrybenson]

Try Vacuum sealing your fermentations. When the gasses expand, you can cut the corner of the bag, burp it and then reseal it without the air getting back in.

[alisonkujawa]

You may not see this Becky, as I see this post is a yr old. But we let the garlic ferment in the honey on the counter for 30 days. It turns brown and the honey thins. It will never go bad unless the garlic is not submerged in the honey. The garlic becomes sweetly mild and we eat them by the cloves, use in any baking or dish and the honey makes great salad dressing or addition to any stir fry sauce.

[rosacanisalba]

You can wrap whole heads of garlic in foil and roast it. Then chop the end off and squeeze it out. It's really sweet and tasty and I think you could freeze the paste.

[carriannbaker]

Hi Bec.
When I make honey fermented garlic I use pickle pipes and a preserving weight on the garlic to keep it submerged under the garlic.
The longer you let it sit the thinner the honey becomes.
Intake a teaspoon of the honey every day and when I have a cold, up to three times a day. When finished I then use the garlic in stir fries and the like.
As a natural pest repellent, I also make it up for my chickens and put it in the water with apple cider vinegar.

[jumpenjackflash]

Hi, when you tried the shaking method it does in fact work. However the butt or bulb root end needs to be cut off first, this is what holds the shucks to the garlic. Also as an FYI if you like your garlic whole and want it to keep longer in the refrigerator, have a mason jar full of garlic ready (spices if wanted) fill the jar with extremely hot water then place the lid. Once it’s room temp place it in the frig and use as needed. Cheers!

[claudette]

I love honey fermented garlic! Great too cook with and great as a home remedy for colds. Whenever I feel a cold coming on I'll eat two or three cloves a day to help stave it off. Works well for me 😊 I also agree with the others, make sure you burp the jar or else you'll have honey all over your counter. I always keep a small saucer under the jar.

[brendabrenda]

Hi Becky! Thanks for everything you do! With my garlic, I peel it then put it in the food processor to chop it up. Then I put in on a plastic lined cookie sheet in a log shape, wrap with the sides of the plastic and freeze. Leave it on the cookie sheet until it’s frozen solid then put in another bag to keep the scent from permeating everything else in my freezer. When I’m ready to use it, just unwrap one end, cut off what I need and that’s it. I’ve been doing this for years and it’s so handy!