HUGE Garlic Preservation Day!!
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- Опубліковано 22 чер 2024
- #AcreHomestead #HoneyFermentedGarlic #ConfitGarlic #FermentationFebruary
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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 way!!!!!! Just to know for next time
I will give it a try, that sounds like a game changer!!!
SO GLAD I saw this comment! I don't quite have as much garlic as she did in the video, but close!
I tried it already and worked out perfect. Thank you very much!
Awesome advice!!
Going to try it tomorrow
Thankyou
Thanks for the tip! ❤
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! 😊
European method, braid and hang your garlic.
I used to be able to do that, but I moved to an area where it's really dry and my garlic dries out way too fast. I'm glad to see there are options out there for preserving it and making it available for use other than just powdering it.
Great advise!
Great tips! Thank you!
Did you leave the stems on for them to last over a year?
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.
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
Am I the only one who thought the honey slowly settling into the garlic looked like a lava lamp? Groovy!!! ✌️🌈🌼😄
Becky, thanks as always for sharing with us! I can’t wait to grow my own garlic so I can try this!
🙋♀️
@Sweet Kings: Yeah, far out man.
LOL, I flip mine over every day!
You’re going to love it
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!!
Oooh thank you for the comment I'll have to search for the roasted garlic
I watch her as well. I love the roasted garlic! I put it in my sourdough bread with jalapeño’s. So yummy!
Can the garlic be microwaved even if I am not making roasted garlic?
It should be fine, but you're missing out if you don't roast. It sweetens the garlic. Wonderful flavor in anything! Smear it on toast w brie!!
@@pami7597 okay thank you
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
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.
👀
👉👈
Me who's had my garlic confit on my counter for like 3 months now with no issue
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.
I say Amen to that!!
Shawnette supall…thank your two children for their service! God bless you and your family! 🙏🏻❤️🇺🇸🙏🏻
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!
You should check out Sutton Daze Doughvember colab. ( Might be Sutten) totally got me over the fear of making my own dough. So much good advice.
I've gotten to the point- what the heck- I'm going for it and hoping for the best😁
GO FOR IT! nobody was born perfect! enjoy the journey and the fruits of your labor! 😊
She really does go for it :) I love it too!
Have you made it yet? I'd love to hear how it went if so.
@@futurefolk9919 , I will. Thanks!
Drinking game! Take a drink every time Becca says "Garlic". 😂 I'm kidding. Love the preservation videos! This is a dying skill.
Died and resurrecting! Thanks Becky!
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!!
i do LOVE Becky's DRIVE to make use of allll the goodies available to her! You GO... you!... use all the goodies to make your own life more inspired and 'feel the love' of all that IS inspiration!
I made pesto using my onion chives. It turns out fantastic.
Can you use fresh garlic stems, as you would chives, or are they inedible?
Do you have a recipe or approximate proportions you used for your pesto?
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
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.
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!
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.
I also make my honey fermented garlic this way too. Super easy! And you don’t have to watch it everyday. For those who don’t know, over time the garlic tastes like sweet licorice, the honey turns dark brown and gets runny.
Carriann, once those changes takes place and it doesn’t produce co2 anymore do you change the lid to a regular metal top or plastic lid?
@@kyrahtaylor3912 I just keep the pickle pipe on. No issues so far (never thought to change it) 🤦🏻♀️
@@carriannbaker2322 ok! That’s what I’ve been doing so far but I only have so many pipes that I want to use for other things. I gave some to my mom with a regular lid (in which she keeps in the pantry) and noticed the smell started to change as if it was starting to mold. I’m going to change the lid and put in the refrigerator and see what happens over time. 🤷🏽♀️
@@kyrahtaylor3912 no mould in mine yet.
I keep mine in my walk in pantry which is dark all the time. I am not sure if that has anything to do with it?
Is the garlic supposed to turn dark?
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.
Becky you're such an inspiration 🥰
We’ve been making fermented garlic honey for years! We don’t use it for cooking, but as a natural antibiotic. Every time someone in the family gets sick they eat a clove a day from the jar and everyone else gets a spoonful of the honey. It zaps a cold like that!
I want to try the confit garlic though! That looks amazing!
Do you keep it in the fridge or out on the counter? Also how long would it last? Thanks
@@josiegallegos7144 it is fine on the shelf and lasts 12 months or even longer. I've heard of it lasting for 2 full years. Never tested it
Do you have any idea where she buys her Honey? I’ve been trying to figure that out, thank you
@@jewelcooke7601 she mentioned buying a gallon of honey on one of her shopping haul videos through Azure. It was harvested in Washington state so she got the added benefit of helping with local allergies as well.
I just now watched this video and was thinking the same thing. I’m now going to start making fermented honey garlic 🧄👍🏻❤️
Hey Becky, I believe the garlic infused oil as well as the garlic confit both have a very short shelf life. Everything I’ve read says they need to be kept in the refrigerator and used within a week or two. I’m sure you know that and will have no problem using that up quickly with the amount of cooking you do, but I just wanted to mention it anyway for other people reading. As always loved your video 💜
Garlic confit and infused oil 100% need to be stored in the fridge. Major botulism risk, unfortunately
Thanks!
You can destroy the Clostridium botulinum bacteria in garlic and/or infused oils by soaking the ingredient(s) in a citric acid solution strong enough to bring them down to a ph level of 4.2 or less within 24 hours before adding it to the oil. This is how it's processed by manufacturers to make the infused oils you can buy straight off the shelf (shelf stable/unrefrigerated). According to the World Health Organization, "Though spores of C.botulinum are heat-resistant, the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling (for example, at internal temperature greater than 85°C for 5 minutes or longer)." So, I believe Becky's method was completely safe, even without the citric acid soak, as she boiled hers for longer than 5 minutes.
@@passwatersadventures7126 I’m sorry but that is incorrect or misleading at best. Please go back and re-read the quote you posted from WHO, the toxin is killed by 185 f (85c) BUT THE SPORES THAT CREATE THE TOXINS ARE NOT. To kill the spores with heat requires 250 f (120c) under pressure or autoclave.
I did extensive research on this when I wanted to make a large bottle of roasted garlic oil for long term use. I roast my garlic for an hour at 350 f but everything I found indicated NOPE, not safe for long term because while the oven and roasting vessel may be 350f, you can’t be sure every bit of the garlic is held at temp for the required time without processing via pressure.
If we could just kill the spores by boiling them then canning wouldn’t ever require pressure canning. For high acid foods water canning is sufficient because the cooking will kill the toxins and the acidity will kill the spores but for low acid foods, high temp PRESSURE is REQUIRED to kill the spores. Garlic oils are low acid foods, this isn’t me making stuff up, it is simply fact.
It is fine to make Garlic oil and Garlic Confit but it simply CAN NOT be safely stored long term in the refrigerator. I was incorrect in my first post when I said “a week or two”, it should be no longer than a week in the fridge. The way Becky processed the confit and oil was sufficient to kill the toxins but NOT the spores. This is why I made the comment about using it quickly. Make it, use it, just don’t store it in the fridge for long-term thinking it is safe.
While botulism is rare, there have been more than a few outbreaks caused by people cooking with improperly prepared/stored homemade garlic oils. Do whatever you want but BOTULISM IS DEADLY so it is VERY irresponsible to suggest to the home cook that they can simply cook garlic for more than 5 minutes and submerge in oil and be perfectly safe for long term storage.
Some good sources of information (I can’t post links on youtube but you can google the copy/paste text to find the sources of these):
From the university of Michigan:
"To reduce this risk of botulism, the garlic in oil mixture should be refrigerated and used within two to three days. Garlic-in-oil should always be discarded after two hours at room temperature, even if salt and acids are present. Commercially prepared oils have added acids and other chemicals to eliminate the risk of botulism, but still must be handled carefully and correctly."
From the UCSB:
“C. botulinum spores can be killed by heating to extreme temperature (120 degrees Celsius) under pressure using an autoclave or a pressure cooker for at least 30 minutes. The toxin itself can be killed by boiling for 10 minutes. “
From UC DAVIS:
“By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly prepared dried garlic cloves may be safely added to flavor oils”
@@drawnjenn2212 Please go back and read the response I just posted to that poster in this thread. The information the other poster gave is incomplete and/or misleading. These foods, as prepared, are safe for SHORT TERM storage (1 week) only. Botulism is deadly so please be safe :)
Can’t wait to see how you use the fermented honey garlic. Great video!
For the jar shaking to peel, I've done it with a little bit of water in it and it certainly makes a different! Also for the honey garlic I open mine every day the first week to relieve pressure so my jar doesn't explode and reak
Becky love how you used up the very last bit of that infused garlic oil. Nothing goes to waste
Hi Becky. Enjoyed this very much. I think when you shake the jar to peel the garlic, it works best if you do a little at a time so the garlic isn't just bumping into to each other but rather hitting the glass wall and the top/bottom. I use 2 stainless steel bowls to peel my garlic. The expressions on your face when you taste something are priceless--especially when you tasted the fermented onions LOL! Hugs.
I love how positive you are! even when you have to throw away the bad garlic. You are always so fun to watch!
Now I feel that I can say I had a big garlic preservation for the first time ever! I dehydrated and ground garlic. I made garlic confit. I started the honey garlic fermentation today. Becky, how did your honey garlic fermentation turn out? I’m so proud of myself and I would have never done any of it without your help! Thank you!!!
The excitement that you get when you taste anything good is contagious!!! Hoping to grow some garlic next year
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!
I preserved my garlic recently, maybe a fifth of what you have, and the peeking took me forever!! I ended up using the smash and peel method. Of course it was so sticky and little garlic papers stuck to everything and I smelled like garlic for days lol. But I have a bunch of garlic puree cubes in the freezer now!!! Yay!!
Thank you, thank you, thank you. My husband works in a garlic field every year & brings home some for me. I always lose some before I can get it all used. I now can use some of some of your recipes to preserve the garlic longer. Thank you again.
Now I'm need some type of delicious garlic based dinner!! Honey garlic chicken it is... Many blessings to you SoilSista we always appreciate you sharing your amazing kitchen with us. 🥰
Fermenting garlic and ginger together is a game changer. I use roughly 50/50 simply bashed/rough chopped with 5% salt by weight added, and let it go for about two weeks with an EZ Ferment lid (1-way valve). When it’s done, blend it just a bit with some oil and then store fairly indefinitely in the fridge. It makes prep of any recipes that call for both ginger and garlic an absolute breeze!! Already chopped and prepped! Just adds a teeny bit of funk that I quite like.
Do you strain the salt water before you add the oil, and how do you use this, it sounds good but I never used this combination
@@carolynlouise6566 no water so no need to strain! This is where I got the technique, from Bon Appetit: ua-cam.com/video/NN-bLP2B8f4/v-deo.html I use the resulting paste in stir fried and curries. Enjoy!!
Interesting, but could you be a bit more specific? Do you submerge product in salt water, or honey, or oil?
@@chrystallangille1667 no submerging at all. It’s all detailed in the video! :)
How long does the garlic oil keep?
I love that you like to experiment and to keep learning new things. When I make honey garlic, I let it ferment for 3 months to get rid of the sharpness. Then I can eat the cloves right out of the jar.
Is it normal for the garlic to turn brown after a month or so? And how long does it keep on the shelf?
@@virtuousdesignsbyyessi1717 Yes, it turns brown. That's what I wait for. I have some that is a couple years old. I've never had it go bad on me.
I love how you jump on and just experiment! You totally motivate me to step out of my comfort zone in the kitchen. 😉
I looked too far down the list for the wooden spoons! Just ordered a set! BTW, I sure did enjoy the video with your mom on the birthday celebration meal; would have enjoyed being a part of the preparation of fixing the meal or watching the two of you in close proximity. You two have taught me a lot with the bits of knowledge you share so freely. Gale Flowers
I love honey fermented garlic! We tip the jar up and down daily to get the garlic completely covered but always set it back on the counter upright. The longer it ferments the less spicy it is. My son likes to make steak with the garlic lol.
I made the garlic in the honey ferment for the first time a few months ago. I wanted it for the medicinal purposes. And a few weeks ago I was starting to get my usual winter sinus/ear/throat/bronchial infection. It usually takes me two weeks to two months to recover. On day one, I took a tablespoon of garlic and honey ferment every few hours. Literally the next day I was feeling dramatically better. That never happens! So now I will always have A jar of Honey fermented garlic in my kitchen. I’m on my second jar already. 🍯 🧄🙌🏻💙💙💙
I've fermented garlic in raw honey and in apple cider vinegar. And I like the honey garlic the best! Thanks for sharing
The honey garlic is awesome for colds and sniffles and inflammation 😊♥️
I love fermented garlic in honey! I've found that if it is slightly crushed, or cut, it ferments faster.
The longer the honey garlic ferments, the better it is. Great for colds!
A great natural antibiotic & tastes so good!
That's awesome! So glad the fermented garlic worked out.
I can imagine how amazing that house smells 🥹 amazing work!
Now I'm looking forward to a big garlic harvest this summer. I did laugh when your honey garlic "exploded" from the jar though. It brought up memories of working in the jail, and finding the bottles of homemade hooch ready to burst in the prisoner's hiding spots. We had to be VERY careful in removing them, covering them with heavy duty plastic so they didn't blow all over us!
Fermented garlic is fantastic in so many dishes! I love how many ways it can be fermented too! I’m bummed I missed the premier! Thank you for taking part in Fermented February!
How long can it be stored in fridge?
I'm planning on getting my bulbs planted this year... it is a lot of work but it is so worth the effort...
I love your videos and share them with my family members... we are going to get our homestead back to where it should be...
Thanks again for sharing your talents with us and trying new things... that's what cooking is all about, right???
Harvest & preservation always stressed me out. I always promised myself that I would not stress the next year since I fresh preserved produce in Feb was so awesome. Now that I don't have a garden & buy from the farmers market/auctions I miss the massive "free" harvests when I gardened. Persevere sweet girl! The end result is worth the blood, sweat & tears.
I have had a really stressful unhappy day.... thank you for your videos. I opened UA-cam and smiled for the first time today because you had posted 🥰
I’m wondering if all that shaking bruises or damages the garlic causing further decay of the cloves?
Yesterday my husband and I were talking and I mentioned how much you love to cook and how I love watching your videos because this, ‘I don’t enjoy cooking grammy’ often feel inspired to give something new a try! I’ve so enjoyed the Fermented February collaboration too! Thanks for the inspiration!
I just made garlic confit yesterday! I did it in the oven though so I could just forget it for a while. Takes longer but it’s so delicious! Can’t wait to see how you use the garlic oil.
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.
I've fermented garlic in raw, organic, unfiltered honey for a couple years now. Because the garlic floats until it's fully infused, you do need to turn the jar over daily. Also, as it ferments you might want to 'burp' the lid daily and, yes, it will bubble and expand. One of the reasons you need to turn it over daily is to keep the garlic coated with the honey. It isn't like canning where you have to fill it up to eliminate an air space at the top.
I use it just as I would any fresh garlic. It's delicious! Also, the remaining honey I use medicinally to improve my immune system. Just taking a spoonful daily does that really well. The honey is also amazing in homemade salad dressings. LOVE this method of fermenting garlic.
I've never had any luck at all with that jar peeling method, so I'm grateful to know it's not only me! I'm psyched to see how your honey ferment turns out... mine never really fermented the two times I've tried, but I'm surely game to try again.
Love this and can’t wait to grow my own garlic next year. We were advised years ago by a man in Jordan to eat a clove of garlic fermented in honey every day for a long life and good health :)
My aunty eats raw garlic every day - just chops it up and she never ever has a cold etc
Try using 2 silicone cookie sheets with garlic between....it does work like the smaller silicone garlic peeler.
I just gotta say that I love you and your channel, I've learned so much from you. And you and your energy are beautiful. Thank you for sharing with us
Hi Becky! Since you like the Penzy's roasted garlic powder, I thought it would be interesting to try. I keep an eye on my honey garlic until it sinks, leave the lid loose and stir it once a day. I found the turning upside down made it messy, no matter how careful I was. I can't wait to try the garlic confit. Thanks for sharing!
Becky I admire your work ethic. That’s a big job!
There is an Italian restaurant that uses a combo of the garlic confit and melted butter over their golfball sized homemade rolls. I agree with you on the fermented onions. They smelled "skunky" that translated into taste. We threw ours out as well. The pickled onions rock! Favorite grilled sandwich has sour dough bread, mayo-horseradish sauce, Colby jack cheese, roast beef, pickled onions and sliced apple!
That grilled sandwich sounds amazingly delicious!
@@tammyr2966 One of our better results from the pantry challenge.
@@dlsdyer9071 Nice! Sounds delicious! Great recipes come out of these pantry challenges!
For the honey-garlic: just shake it every day and done 😉 I never put it upside down or do anything special with it. Just a good daily shake for the first 2 weeks. After those 2 weeks, just put it cool and dark. Extra tip: the longer you leave it alone, the better. The best flavors come out after 6-8 months! If you have the patience for that, try it! I heard that it's even better after at least a year, but haven't gotten that far myself. And yes, yes, yes, to this honey on pizza! Best thing ever!
We go through a lot of garlic here. Love the stuff. I have a tomato-garlic-onion soup recipe that uses a whole bulb. I mince a lot and put into a jar with olive oil so I always have on hand.
I've made honey garlic! Highly recommend mixing in or drizzling onto a piece of toast (any bread) with hummus!
Oh that sounds delicious
It’s a garlic lava lamp 🤣
We’ve fermented garlic with honey but mostly just ferment in salt brine & Store it in the fridge to cook with all year long. No more spoiled garlic! Great video, thanks
May I ask for the recipe u used for the salt brine please? I want to do that too. Thank u.
I peel enough garlic to fill a quart jar about an inch from top. Add 1 1/2 Tablespoons of a natural salt. Put a not leaking lid on and shake it up to mix. Then add a weight and fermenting lid. Let ferment anywhere from 6 weeks to 6 months or more. Take out weight & change the lids and either put in fridge or cold storage. After fermenting sometime I put it through a food processor to mince it then store in fridge
@@maxer6205 thank u. May I assume u just fill with water? Or vinegar/water? Or oil? I appreciate ur quick response.
Opps, water
I love all your vids and I have learnt so much from you. A suggestion for the small heads of garlic is you can roast them in the oven, squeeze them out the heads and store for later use.
I love fermented garlic I take a spoon of fermented garlic and honey everyday and it's delicious. I have also recently done some garlic with salt water brine and it's very good also. Thanks anks for all the tips and other ways, happy fermenting!
Thank you for all your knowledge and time you take away from your life to teach us. We are grateful 🤗
You are seriously my favorite UA-camr. I wish u all the success you deserve. Thank you this video 🇨🇦
I would definitely use a smaller knife when peeling garlic. Much more manoeuvrable. I cannot wait to try all that you have made today. I planted garlic out before Christmas and I am looking forward to my first harvest. Thank you x
I use for everything i peel or cut my huge Chefknife it so more controlable for me and im so used to it i would F it up with a smaller knife^^
So happy to see you are a part of fermented february! I use my silicon baking sheet to peel my garlic, just roll it up and put the garlic in. Makes quick work of that peeling chore.
What do you mean? You roll up the silicon tray with the garlic inside? TIA
Yes exactly! then put a little pressure on it and roll it around. @@fyrtalker
@@mybelovedchaos thank you!
I love your facial expressions when you taste something good 🥰. Im totally gonna try that garlic confit!
Sending love from Germany ❤
This video resonates with my soul. I LOVE garlic, us Greek people can never be without! I will be starting the honey over the weekend. Just picked up some avocado oil and local honey the past two weeks. A sign to follow your lead? I think so! My family will love this endeavor. Thanks 😊
Who doesn't like garlic? Honey fermented garlic sounds devine
right? I so want to try it!!!!
i have had the misfortune of sharing a home with another human that did NOT like garlic near as mych as myself... sadly to say... it was a SHORT LIVED accomodation! 😂
GARLIC ROCKS! (so does Becky 😉)
Becky thanks for sharing , different ways to preserve garlic 🧄
Quick way to peel a lot of garlic - have a silicone baking mat and lay the bulbs in a single single, then fold over the mat and press and roll back and forth
I would used a fermenting nipple for honey/ garlic that way you don’t have to baby sit it -- I ordered mine from Amazon thanks so much for video love it ♥️
I’ve made garlic confit a bunch before and it’s one of my favorites!! I’m also not sure if it matters but when I shake my garlic to peel it I keep it in a smaller container so the cloves can rub against each other more. Maybe something to try next time! Love your videos! 🥰
How do you store the oil? Just on self or frig.
Thanq for the video, it's a good thing that Both Becky AND Josh like garlic.
Omg, so much work! Loved the vampire reference🤣
I was watching someone the other day and she has tried every which way to peel garlic and for her it’s to boil water and pour it over the garlic just for 40-60 seconds and then u dump the garlic in gold water after, and the peels just slip off (some not so easy). You should try and give it a shot and see if it works for u .
How are you storing the garlic confit and garlic oil? I always read about problems with botulism when using fresh garlic, especially in anaerobic environments like oil. Do you keep it in the fridge?
I wondered about that too. They all sound delicious, but definitely not something I’d want to sit out on a counter
Hello 👋 If you wrap your garlic in newspaper it keeps it longer because the paper will absorb any moisture it may leech out and possibly spread. It helps keep it for at least another month past what your expecting
I use a silicone mat, place the garlic in the middle and fold over, then roll the garlic cloves between the 2 sides and it peels np
Do you have any concerns about botulism from the confit and infused oil? I have made infused onion oil before and the instructions said refrigerate and use within 3 days or freeze and use within 2-3 months to avoid the risks of botulism from storing oil that's been heated. Maybe you have more insight into this than I do? Thanks for your videos!
The USDA does not advise infusing oil with garlic 🤷♀️
Both the oil and the confit NEED to be refrigerated and have a limited shelf life even when refrigerated. There is definitely a botulism risk. Please be careful Becky and make sure to provide your viewers with important safety disclaimers that are missing in this video.
In the honey garlic will last a very long time, but the other methods would require you to use or freeze rather quickly. Personally, I prefer to roast and then freeze the garlic in small portions.
@@pamelac3940 do you know how long garlic in olive oil last?
I laugh everything Becky tastes something. She doesn't even need to comment, her eyes and face says it all.
Doug and Stacy off grid, she goes garlic in a jar with apple cider vinegar unpeeled ( I used a half gallon jar) set up for one year. To the contrary it doesn’t taste strong vinegar, a good way to put up your garlic.. I keep the garlic in honey and eat a couple of pieces Adam, good for your health, have a great day
I have fermented garlic in honey back in '17. The honey is nearly back and the garlic is sweet. Wish I could add a picture to show you.
I like the honey garlic in salads. Next year, or for the rest of your garlic, I take a couple of bowls and a plastic bag and sit in front of the tv and just peel away. I find the twist method works well. Just hold the two ends, twist like you're unscrewing something back and forth until the peel just peels away. Fresh garlic is harder to peel cause the peels are thinner and stick to the garlic more, so it's not such a bad thing you waited a long time too.
Love your videos. I learn something every time I watch you. And you keep it real. Thank you for all you share.
You can get the food saver attachment to seal your jars with your freeze-dried items. That way the jars you haven't used yet will stay fresh with no moisture or air inside.
You can put them in the oven and roast the whole bulb then squeeze the garlic out of the bulb and dehydrate into powder etc.
I love your You Tube channel. I am a retired RN and now that I am home, your channel is one of my favorites. You’re so sweet and love what you do. I enjoy watching you and your mom. Thank you for your hard work.
I have ordered a few of your
Items for my kitchen. I am cooking more, always with your show on! Looking forward to your garden this spring and your girls🌷🐓
OMG! Becky, you cracked me up with the speeded up video of shaking the garlic. I laughed so hard!
I’ve never tried fermented onions but fermented garlic paste is AMAZING. It makes the best garlic bread and is so easy to use and flavorful in any recipe that you would use a regular clove of garlic in.
You will love the honey fermented garlic, if you feel a cold coming on, do a tablespoon of the honey garlic 3 times a day, cold gone!
I had to laugh when I was the jar, I have had sour dough starter nightmares from having too small of a container. Ferments get so busy. I have been watching your videos for a while now and I really enjoyed this one. Thank you for this video and so many others I have watched. I have gotten so many ideas for preserving different things.
Dehydrated garlic does not compare to grocery store bought. So much flavor, enjoy!
Garlic oil is so good. It will take guacamole to a whole new level. We love to brush our bread with garlic oil before and after we bake it, and that's been a game changer too.
Hey Becky! If you smash the garlic first THEN put them in the jar to shake the peel will come off nice and easy!