Hey fellow canners! I bought a bunch of garlic from Costco and want to do save them to use as needed.some are already sprouting. I'd like to store them whole as seen above (saw at walmart on the shelf) but can't find a recipe outside of minced garlic. I have a pressure canner. Any safe recipes out there? I searched "garlic" in this sub but didn't find this answer. Thanks!!
by Melika808
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Canning whole garlic using at-home techniques is not recommended. It is a low acid food.
“Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Garlic loses most of its flavor when heated in this way. For this reason, adequate processing times have not been determined for canning garlic.” – USDA
Perhaps you can consider freezing it or dehydrating it?
that’s a nice picked garlic.
Here is a reliable recipe from healthy canning that can use pressure or water bath canning.
[https://www.healthycanning.com/pickled-garlic](https://www.healthycanning.com/pickled-garlic)
You can omit the oregano and dried chilies as that is flavoring and has nothing to do with the preservation.
If you’re interested in long term storage of raw garlic that is done unpeeled in bulb form.
Garlic kept in a cool, dry spot out of direct sunlight at a temperature of around 60°F to 65°F keeps six months.
Ooh yeah – you don’t wanna. What we need to do to be safe with our home pressure canners is problematic for a couple reasons.
First, you can’t be sure, even with a pressure canner, that you get all the temps needed through the product due to density. We don’t have enough “oomph” in our home systems.
Second, even if you were like “Buuuutttt… what if I pressure can it at 15psi for like two hours?” You’d beat the crap out of the amazing garlic flavor and STILL not be sure it’s safe to eat.
So – what can you do? Option One – come hang out at r/pickling or r/fermenting and find out what other preservation methods are out there. Flavor will be different.
Or – and I love this – freeze peeled cloves in a tiny bit of water. I leaned this “from Martha” a long time ago and it WORKS so good! https://www.marthastewart.com/2123790/how-store-garlic
The Oregon State Extension service has some ideas on preserving garlic: https://extension.oregonstate.edu/food/preservation/preserving-garlic-sp-50-645
There are a couple of interesting methods there including pickling and submerging in wine.
Make it into a mash, add 2-5% salt and ferment it 😊