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
Keep reading. Maybe you need a booster too. It doesn't have to be boiled first either. It's in an acid environment to begin with. Yes All the official Government websites offer opinions.
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
Luckily, if you already use olive oil though, you are able to use the olive oil, it will just be garlic infused so it doesn't cost us anymore than we already spend
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.
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.
This is not garlic confit. Garlic confit is garlic simmered in oil for at least 30/45 mins , allowed to cool and then packed into sterilised jars. This will then keep refrigerated for about four weeks in the fridge.
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.
If you say so. She's close to what the Government recommends. So just skip the water and put it in with a little salt and vinegar. Keep it refrigerated. Good for a year.
Yes. The video told us that. But thanks for a recipe we weren't here for. Might I also suggest a recipe for roasted garlic, which I always felt was the best way to prepare and preserve garlic for long term storage. most of the flavor of the garlic is held in the cloves. What is lost is mostly captured by the small amount of olive oil used to conduct the heat better and the foil used to retain most of the water and flavonoids.
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.
yes, and its great for when you get sick , or feeling low , just a great booster, we keep honey garlic on the counter for when ever we need it,,,,a honey garlic a day keeps the dr away, lol
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
Keep reading. Maybe you need a booster too. It doesn't have to be boiled first either. It's in an acid environment to begin with. Yes All the official Government websites offer opinions.
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
Luckily, if you already use olive oil though, you are able to use the olive oil, it will just be garlic infused so it doesn't cost us anymore than we already spend
Yes but if there's a power shortage then what
@ Op...you're the smart one😁
@@SlowAndHomesteadythat’s why I’m looking for long time shelf life. Not just a freezer suggestion
But I do like the honey garlic idea.
Cheers 👋🏾
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.
Great video.
Thank you so much!
nice
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.
Thanks for the tip!
My oil takes exactly like garlic infused oil.
Thankyou
Kills bacteria with hot water.
Proceeds to grab them with bare hands, covering garlic with bacteria........
You would have to boil your hands for 2 minutes. Or else why not just flash the garlic under your tap for 30 seconds?
@@MarioCarnello Who cares dude it's garlic.
This is not garlic confit. Garlic confit is garlic simmered in oil for at least 30/45 mins , allowed to cool and then packed into sterilised jars. This will then keep refrigerated for about four weeks in the fridge.
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.
If you say so. She's close to what the Government recommends. So just skip the water and put it in with a little salt and vinegar. Keep it refrigerated. Good for a year.
Yes. The video told us that. But thanks for a recipe we weren't here for. Might I also suggest a recipe for roasted garlic, which I always felt was the best way to prepare and preserve garlic for long term storage. most of the flavor of the garlic is held in the cloves. What is lost is mostly captured by the small amount of olive oil used to conduct the heat better and the foil used to retain most of the water and flavonoids.
Throw in some lemon juice and a teaspoon of salt to distilled water. Will also last at least six months.
If you heat seal the lids, will they store for a longer time?
If you pressure can they'll last for a year but you cannot pressure can the honey garlic. Pressure canning follow processing directions for onions
Garlic is an antibacterial
Since olive oil is pretty expensive could you substitute vegetable oil instead?
Do you seal the lids to garlic in olive oil
No you don't have to
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.
Does the honey automatically ferment the garlic? I make a lot of ferments but not with honey.
It takes 4-6 weeks to ferment well. The honey will turn runny and darken a little.
yes, and its great for when you get sick , or feeling low , just a great booster, we keep honey garlic on the counter for when ever we need it,,,,a honey garlic a day keeps the dr away, lol
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.
1 jar probably last 2 weeks in my house ^^;
Yay, preserved botulism!
Get the booster. You're going to need it, if you make it long enough.