Canning Garlic In Oil Food

CANNED GARLIC RECIPE

Steps:

• ● Wash your canning jars, lids, gaskets, screw tops in the dishwasher on sanitize, boiling water on the stove, or extremely hot sink water. ● Pull bulbs from the entire head of garlic and peel. (The easiest method I have found for peeling is to smash the entire bulb under your hand, then give each bulb a firm hit with a pot ( I used the bottom of a jar). The peel will come off easily.) ● Bring a medium pot of water to a boil. ● Submerge garlic cloves in boiling water, turn off heat and allow to sit for 1 minutes. ● Remove garlic from water, reserve water. ● Mince garlic. If your food processor has a blade that minces (not mushes) you can try that, or mince by hand. ● Add the citric acid to the food processor while mincing. ● Combine minced garlic, olive oil and sea salt in a bowl. ● Stir in 1 cup boiling water. ● Transfer garlic to your sterilized jar packing it well, remove any air bubbles with a rubber spatula. ● Wipe off the rim to clean and place lid and ring on top. ● Place in pressure canner at 10 lbs pressure for 45 minutes. ● Release pressure. ● Remove from canner and then allow to cool on a dish towel as placing them on a cool counter could crack the jars. ● Listen for the ping ping of each jar sealing, remove the ring and try to pry up lid if it is secure your seal was successful. ● Garlic will keep when opened in refrigerator for up to a year and unopened in a cool, dark place for years. ● When processing garlic it may turn slightly brown but it still delicious and edible!

GARLIC OIL

Steps:

• In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook.
• Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them.

PEPPERS PACKED IN OIL

Steps:

• Start by cutting the peppers into 1 inch strips and pat them dry with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight.
• Using a towel, wipe the salt from the peppers, and set aside.
• Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for about 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface.
• In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of oregano or marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars.
• Keep in a cool place or in the refrigerator for several months.
• Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.

STORING GARLIC IN OIL

Steps:

• Separate heads into individual cloves of garlic.
• Peel the garlic cloves.
• Cloves may be left whole, chopped or minced, whatever your preference may be.
• Place garlic cloves in a small jar with a tight fitting lid.
• Add oil to completely cover the garlic, place cover on jar and close tightly.
• Store in refrigerator for up to 3 months.
• Replenish oil as needed to keep garlic covered.