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Garlic For Sale and Pickled Recipe

The garlic has been cured for a month now and I spent several days cleaning it so I do have some which I will be listing in my store next week for sale!

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??

Garlic now listed for sale at my store

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2 Responses

  1. I’ve never thought of canning garlic, what a great idea. I bet it has a nice mellow taste that would be good in salad dressings and all kinds of recipes. I’ll have to give it a try, thanks for the suggestion.

  2. I canned a couple of jars of garlic this year. I am dying to taste it, but I am holding off until later when the fresh garlic runs out. I’ve never tried keeping it peeled in the frig.

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