Garlic is a very flavorful herb from the onions, leeks and chives family. They tend to rot or dry up quickly if they are not use within a given period of time.
In this video, I share with you how I preserve my garlic at home. I am preserving whole cloves or garlic and crushed garlic in olive oil.
Prep time for this preservation recipe depends on how much garlic is being preserved. The recipe is all based on eye-balling the measurements so it’s pretty easy to do.
Garlic, at least 3-4 heads/clusters
Other items to use:
2 Mason jars
Large pot for boiling
- Pull garlic cloves apart and peel
- Wash cloves and fill one jar with whole cloves just below the neck of the jar. Add water to to cloves just up to neck of jar. Do not fill jar to top. Cover tightly with lid. Set aside.
- Add remaining garlic to food processor or blender to mince or grind cloves. Add processed garlic to other jar just below the neck of the jar. Add olive oil gradually. Using a teaspoon, push garlic around in jar to allow oil to be evenly distributed. Continue to add oil until oil is just at the neck of the jar. Cover with lid. Set aside.
- Add water to a pot to half full. Do not fill pot to top as water will get displaced when jar is place in and it starts to boil.
- Place jars in pot of water. Turn stove to medium and bring water to boil. Once the water starts to boil, allow to boil rapidly another 5 minutes. Remove jars from hot water with tongs or allow jars to sit in pot of hot water until water is cool and jars are cool enough to handle.
- Allow jars to cool completely, refrigerate. Use as desire.
Note: Use clean utensil each time you dispense the cloves or the crushed garlic.