Canned Garlic

• Produce

  • 2 lbs Garlic, fresh

• Baking & Spices

  • 2 tsp Sea salt, coarse

• Oils & Vinegars

  • 2 tsp Olive oil

• Liquids

  • 1 Water

• Other

  • 1½ tsp Citric acid

Found on annsentitledlife.com

Description

Ingredients

• 2 lbs Fresh Garlic
• 1½ tsp Citric acid
• 2 tsp Olive Oil
• 2 tsp Coarse Sea Salt
• Boiling Water

Directions

• • 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!