How to Preserve Fresh Garlic Juice

Kitchen tip: how to preserve garlic

I recently had a huge harvest of hard garlic and had no way of using it all before it began to sprout. I love garlic and like to cook with garlic, but I knew I had to figure out how to preserve garlic.

While I was canning beforehand, I never thought of preserving garlic like this. My brother visited us last week and kindly showed me how to do it for a few hours.

As it turned out, it was almost ridiculously easy. It's so simple and so effective that I wish I had learned it years ago.

I am so excited that garlic can now be used in the refrigerator and I look forward to sharing my findings with you!

This garlic tastes FRESH. If you've ever bought a jar of chopped garlic or peeled cloves in oil or vinegar, it is not like any of these things. I've used the canned cloves in a couple of recipes and the taste is exactly the same as fresh.

How to store garlic

Raw, dried garlic can be stored in a cool and dark environment for months. Here in the very warm southwest, however, it rarely takes more than a month in my house before it sprouts. Storing it with this simple pickling method will keep it fresh for months.

Wondering if this method makes pickled vinegar flavored garlic? It doesn't. The natural oils in garlic prevent the vinegar from being absorbed by the cloves! Handy, right?

To use your canned garlic, take easy out the number of cloves you need, quickly rinse them with water and use them as desired. If you want to bite some vinegar on the garlic, or if you use it in a recipe that also calls for vinegar, just use the garlic without rinsing it out.

I plan to try some dressings and marinades with the garlic vinegar after I've taken the cloves out of the jars!

Also known as garlic pickling, this method is one of the most common ways to save your garlic crop. The glasses can also be processed in a hot water bath or a pressure scanner and then stored at room temperature.

I had enough space in my fridge that I decided to just add my glasses to a back shelf. I'm so excited to have fresh garlic kept in my fridge for the winter!

Choose garlic

If you are not growing and harvesting your own garlic in a home garden, follow these tips To choose the best and freshest garlic cloves from the farmer's market or grocery store to use in your canned garlic recipe:

First, look for cloves of garlic without sprouting. Sprouting is an immediate indication that the garlic is no longer fresh and not worth your money.

Next, give the garlic a quick “sniff and squeeze”. If it smells like mold or mildew, give it a try. That's an almost certain indicator that the garlic is rotten.

Fresh cloves of garlic should never be soft or mushy. A fresh clove of garlic feels firm and does not give in when pressed lightly.

Peel the garlic

Probably the most time-consuming part of garlic preservation is peeling. Of course, you can just use your fingers and peel off, but if you're looking for a faster process or come across a stubborn carnation whose skin just won't peel off, here are some popular tricks.

A well-known way to peel garlic cloves in a flash is to touch the clove with the flat side of the knife. For this recipe, we want to keep whole cloves intact. So be careful not to smash your garlic when trying this method.

Many home cooks like to put their cloves of garlic in a jar with a closed lid and then shake it vigorously to loosen the garlic skin. This is definitely effective, but again, be careful not to smash your garlic cloves!

Using the microwave to loosen the skin before peeling could also come in handy for this recipe as we are peeling LOTS of garlic cloves here!

Prepare the garlic

Depending on when your garlic was harvested, you may notice brown spots on the cloves. This is completely normal and doesn't mean your garlic is rotten.

After rinsing once, I used a small paring knife to cut off brown spots on my garlic cloves. After all brown spots are removed, rinse the garlic bulbs a second time and continue with the recipe as directed.

Save garlic

If you use the method outlined in the recipe, you will need to keep your jars of pickled garlic in the refrigerator for them to last. Designate one side of a shelf or a shelf on the inside of a drawer for your garlic jars. They should stay fresh for several months and even up to a year.

Sticking to this simple refrigerator canning method is by far the easiest way to preserve garlic. However, you can also use a traditional canning method. Using a hot water or pressure preservation method with sterilized jars and lids, you can keep your preserved garlic at room temperature for up to a year or more.

How to use canned garlic

You can use your canned garlic anywhere you would use the fresh stuff! And believe me when I tell you it maintains the same flavorful, flavorful goodness of a freshly harvested bulb of garlic.

Sauteed garlic is a must for countless hearty recipes. We use it for everything from a quick and easy weekday meal to.

Canned garlic (rinsed and patted dry) is also great roasted! Use it in and and be everyone's new best friend.

I also like garlic as an ingredient in salad dressings, sauces, marinades and hearty spreads. It's just divine in, this roasted seed potato is a garlic lover's dream.

Real garlic fanatics MUST have mine

Try preserving your own garlic.I guarantee you won't regret it! This is an easy and inexpensive way to ensure you have garlic on hand whenever you need it.

Why does garlic turn blue?

Updated 9/19/12 to answer several questions: Why did my garlic turn blue?If your garlic turns blue, you can still eat it.

This can happen when the enzymes and amino acids in garlic react with the sulfur compounds that are responsible for the pungent odor of the garlic.I've seen this a few times and apparently it's quite common.

Kitchen tip: I use this pot and jars to preserve garlic.

Kitchen tip: how to preserve garlic

Garlic preservation, also known as garlic pickling, is one of the easiest ways to save your garlic crop. There's nothing like having fresh garlic ready to use all year round.

Condiment course: spice

American cuisine: American

how to store garlic Keyword: How to store garlic

: 50 kcalCalories: 50kcal

ingredients

  • heads broken apart and cloves peeled
  • Distilled vinegar
  • Large saucepan for cooking the vinegar
  • Jars for storing the garlic

manual

  1. Break apart your garlic cloves and peel the cloves. Put the peeled garlic cloves in a large mixing bowl and fill with water. Use your fingertips to remove dirt from the cloves. Once the cloves are cleaned, place them in a large colander and rinse them well.
  2. Depending on when your garlic was harvested, you may have very few brown spots on the cloves. My garlic was harvested late that year so the ends were quite brown with some spots on the cloves. Use a small paring knife to trim off the stains and return the cleaned and clipped cloves back to the colander. Rinse again.
  3. In a large saucepan, bring the vinegar to a boil. I used about 8 cups of vinegar for a few hundred cloves of garlic. Place the clean cloves of garlic in small jars. (I prefer small and large jars to avoid contaminating large amounts if the jar is left open in the refrigerator for too long.) I filled 10 half pint jars with garlic. Once the vinegar is cooked, pour it over the garlic and screw the lids on.
  4. Let the jars come to room temperature overnight and then store them in the refrigerator. This is kept in the refrigerator for up to a year. Enjoy!

{originally posted 9/14/12 - recipe notes and photos updated 12/26/18}