Over time fresh garlic dries out or rots, no matter how you store it.It is possible to prolong the shelf life of garlic by preserving it.The flavor of garlic is slightly different than fresh garlic, but the basic notes are the same.If you want to keep the vampire at bay, there's an easy recipe for you.
Step 1: The jars need to be prepared for pickling.
You want to make sure that you don't introducebacteria into your jars.It's a good idea to make sure your garlic is sterile before you eat it.Put them on a towel and air-dry them.It is possible to wash the jars and lids in the dishwasher.If you don't have a dishwasher or dishwasher with a sterilization function, put the jars and lids into boiling water for 10 minutes.Clean tongs or canning tongs can be used when handling freshly-sterilized cans.Humans and jars could transferbacteria.Try not to use old jars for canning as they don't preserve well.Instead, use mason jars.You need to keep your garlic refrigerated and use it within three months if you want to use old jam jars.
Step 2: The canner should be put on the burner.
While you prepare the garlic and pickling solution for canning, you can let it heat up.
Step 3: Place the garlic in a container.
One pound of garlic can take a long time to peel.You will want to peel them quickly.Shake them up and you can peel a lot of garlic very quickly.Place the cloves in a metal bowl.To create a locked seal, Invert another metal bowl over the first one.Shake vigorously for up to 30 seconds when you shake the bowls tightly.It is recommended that your cloves be completely peeled.Blanch the garlic.Put the garlic bulbs in the boiling water for 30 seconds.Put them in cold water to stop the cooking.The clove should be separated from the water.After they are blanched, the peels should slide off easily.
Step 4: The brine should be prepared.
Bring the water, vinegar, and salt to a boil in a pot.Make sure the salt is completely dissolved.Too much copper in the water can cause garlic to turn green or blue.
Step 5: Each jar should be filled with desired spices and herbs.
Four jars should hold one pound of garlic.Take a quarter of the desired spices, along with one bay leaf, and place them in each jar.
Step 6: The jars should be filled evenly with garlic cloves.
All garlic should eventually be submerged in the solution.
Step 7: Add enough solution to cover garlic in each jar, then top it with a slice of lemon to keep the garlic under the solution.
Remove any solution from the mouths of the jars.Don't tighten the lid, but screw it on securely.An airtight seal can be created by heating and cooling jars.
Step 8: Get the canner running.
Bring the water to a slow boil by raising the temperature on the burner.The jars of garlic should be put into the canner.Bring the water level to at least 1 inch over the tops of the jars by adding more boiling water to the canner.If you want the mason jars to rest atop, place a metal standing tray on the bottom of your canner.If the jars sit on the bottom of the canner, the heat from the burner may cause them to break.
Step 9: Leave the jars in the canner for 15 minutes.
The process of heating the solution up and then cooling it down will create a vacuum seal in the headspace, preserving the garlic.
Step 10: Allow the jars to cool completely by removing them from the hot water.
Don't tilt the jars when removing them.Push on the center of each jar to see if it pops up or down after they are completely cool.The jar isn't sealed properly if it does.If you have too many jars to use up quickly, restart the canning process with jars that weren't sealed.Leave the jars in the canner for the full 15 minutes.