There are 4 different varieties but the quantity will be limited since I am working on planting more each year so I need to save some for that and I am rethinking which varieties I will grow. With the move down south in the future I have to consider the different climate elements…it appears the hardneck do much better than the softneck down south.
A while back I pickled up the garlic scapes and I really enjoy them so I decided to try canning up some actual garlic. I found this simple recipe in Ball Blue Book of preserving and decided on 3 different varieties to try… Chet’s Italian, Inchelium Red and Chrysalis Purple – 2 softs and a hardneck.
The first step in this process was peeling all the garlic (keeping each type separate from the other).
Then I blanched the garlic in boiling water for 1 minute & drained. The recipe yields 6 half pints using 6 cups of peeled cloves garlic, 1 cup sugar, 1 teaspoon canning salt and 3 cups vinegar. Combine the sugar, salt and vinegar in a saucepan and bring to a boil. Pack the hot garlic in your canning jars and ladle the hot liquid over the garlic leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece canning lids and process 10 minutes in a boiling water canner.
Someone suggested peeling some garlic and storing in a jar in the refrigerator for easy and quick access when cooking stating this would encourage more use of the garlic . I agree but not so sure how long the garlic will keep this way and stay fresh – thinking it would need to be used within a short timeframe. Any suggestions??