Preserving Garlic So Easy!!

[@trishcraig723]

Spent untold hours looking for 'approved' methods for preserving garlic. Just an FYI people should read the study done in Idaho (University Of Idaho Extension Service 2014). You must acidify garlic in citric acid for 24 hrs to kill/keep botulism at bay. Boiling in salt water won't do that. Also, chopping or mincing is a must because you can't get the acid into the center of a whole clove. Not trying to be a downer. Just don't want anyone to get sick. The pH of your solution once soaked needs to be no higher than 4.2. I checked my minced garlic after 24 hrs with a pH meter(I got it to check my tomato products when canning) and it was 3.10 which was plenty acidic and safe to then jar up.l

[@edhlavaty6914]

Keep reading. Maybe you need a booster too. It doesn't have to be boiled first either. It's in an acid environment to begin with. Yes All the official Government websites offer opinions.

[@Cabindreamer75]

I did pickled garlic with bread and butter pickle brine and canned that in a water bath for 45 minutes

[@johnhironimus5748]

Well good for you ive been storing garlic in 5 percent vinegar for three years still looks and tastes brand new​@Cabindreamer75

[@edhlavaty6914]

Interesting. I do mine in jelly jars, Little bit of kosher salt and white vinegar. But leave it in the fridge. Wondered why I occasionally get a sticky coating in the drawer. Mine usually last a year as long or as long as we personally need, once the heads are done. Just pressed a bunch and added the oil and salt and put a tablespoon or less into ice cube trays. It's supposed to be the best if pressed. Pop 1 out and your cooking. Looks like butter cubes.

[@jimmiedenise6444]

Great video.

[@WrattRanch]

Thank you so much!

[@davidg813]

Using olive oil to can that garlic has got across the small fortune olive oil is not cheap I just put my garlic peeled into a ziplock bag and put it in my freezer when I need some I just pull the bag out grab a couple clothes throw the bag back in the freezer again

[@WrattRanch]

Luckily, if you already use olive oil though, you are able to use the olive oil, it will just be garlic infused so it doesn't cost us anymore than we already spend

[@SlowAndHomesteady]

Yes but if there's a power shortage then what

[@niania7022]

@ Op...you're the smart one😁

[@sweetee68]

@@SlowAndHomesteadythat’s why I’m looking for long time shelf life. Not just a freezer suggestion But I do like the honey garlic idea. Cheers 👋🏾

[@Danielson1818]

Freezers ruin garlic's cell structure. The cheap way to do it is jar it with regular vinegar. There is plenty of videos to show you how.

[@ImShmoogle]

if you use that garlic oil it will be delicious but don't cook with that oil as it will get bitter and ruin the flavor of it. Use that oil as a finishing oil like maybe for mashed potatoes or a salad.

[@WrattRanch]

Thanks for the tip!

[@edhlavaty6914]

My oil takes exactly like garlic infused oil.

[@amyc5913]

Throw in some lemon juice and a teaspoon of salt to distilled water. Will also last at least six months.

[@2FHomestead]

If you heat seal the lids, will they store for a longer time?

[@WrattRanch]

If you pressure can they'll last for a year but you cannot pressure can the honey garlic. Pressure canning follow processing directions for onions

[@GS-rw9og]

nice

[@georginaboateng4901]

Thankyou

[@KyleWitten]

Just say no! The main concern is botulism, and boiling water isn't hot enough to kill botulism without some chemical assistance in the form of acid. That is why you have to pressure can low acid foods - a pressure cooker is the only way to get up to the required temp to kill them off.

[@francesmaurer185]

My uncle ate one peeled garlic clove raw for years and years .HE WAS IN HIS LATE 90s WHEN HE PASSED AWAY. He was extremely healthy and looked younger than his age.😊

[@williamsydney535]

Garlic is an antibacterial

[@critterjon4061]

Since olive oil is pretty expensive could you substitute vegetable oil instead?

[@francesmaurer185]

❤❤❤❤❤❤❤❤❤❤❤❤

[@jojoquinn2]

Does the honey automatically ferment the garlic? I make a lot of ferments but not with honey.

[@WrattRanch]

It takes 4-6 weeks to ferment well. The honey will turn runny and darken a little.

[@mpedals]

yes, and its great for when you get sick , or feeling low , just a great booster, we keep honey garlic on the counter for when ever we need it,,,,a honey garlic a day keeps the dr away, lol

[@Katya-zj7ni]

It’s not garlic confit it’s raw garlic in olive oil. Garlic confit is simmered in the oil ( barely bubbling oil) for at least 30 mins then cooled and bottled into sterilised jars. It should be consumed within four to six weeks and kept under refrigeration. It should be of a soft spreadable consistency.

[@edhlavaty6914]

If you say so. She's close to what the Government recommends. So just skip the water and put it in with a little salt and vinegar. Keep it refrigerated. Good for a year.

[@ericbartol]

Yes. The video told us that. But thanks for a recipe we weren't here for. Might I also suggest a recipe for roasted garlic, which I always felt was the best way to prepare and preserve garlic for long term storage. most of the flavor of the garlic is held in the cloves. What is lost is mostly captured by the small amount of olive oil used to conduct the heat better and the foil used to retain most of the water and flavonoids.

[@lisadorsey8251]

Do you seal the lids to garlic in olive oil

[@WrattRanch]

No you don't have to

[@ArPhiLTV]

1 jar probably last 2 weeks in my house ^^;

[@MarioCarnello]

Kills bacteria with hot water. Proceeds to grab them with bare hands, covering garlic with bacteria........

[@MarioCarnello]

You would have to boil your hands for 2 minutes. Or else why not just flash the garlic under your tap for 30 seconds?

[@NathanOrlick]

@@MarioCarnello Who cares dude it's garlic.

[@Katya-zj7ni]

This is not garlic confit. Garlic confit is garlic simmered in oil for at least 30/45 mins , allowed to cool and then packed into sterilised jars. This will then keep refrigerated for about four weeks in the fridge.

[@JudyOkolo]

Storing garlic in oil is unsafe. Especially if you are suggesting storing them on the shelf at room temp. Low acid foods trapped in oil creates an oxygen-free environment. Boiling for 2 minutes will not kill botulism spores. Also, you did not specify how or where to store these jars of garlic in oil, increasing the risk of people unwittingly storing them at room temp. Even in the refrigerator this may only be safe storage for a few days. Storing a low-acid food, in an oxygen-free environment (in oil) at room temperature is not safe, botulism can develop quickly under those conditions. The only safe way to store garlic in oil, to my knowledge, gathered from several reputable sources; the USDA, and agricultural university publications, is to mince or puree it, store it in a 2:1 ratio of oil:garlic, and freeze it in an airtight container. Keep it frozen at all times, and only scoop out what you want as needed for use in recipes. Even then it should be consumed within 4 months. Good luck, hope this info is helpful. I just don't want anyone to become ill.

[@Green.Billion_X]

So i love the video🫰🏾no cap🔥💛 I was looking for ways to preserve garlic without a fridge or vinegar And yours came faster & better🤗🐱 basically i can do this and have garlic oil too for salad dressings😋 But if possible could you try other veggies(like green leafs, ginger or even carrots) please🥲 that can be preserved with this your method & post them😅😊 I'll sub to your channel for more❤🎉

[@WrattRanch]

Thank you so much for the kind comment I will try to get more videos out there soon on this!

[@Green.Billion_X]

@@WrattRanch alrighty🤗💛

[@iluvthekjv1611]

it is not recommended to infuse oil with fresh garlic. you may end up making botulism instead of oil storing garlic. do your research people.

[@Typical.Anomaly]

Yay, preserved botulism!

[@edhlavaty6914]

Get the booster. You're going to need it, if you make it long enough.

[@darrelyn6769]

Oh, honeygirl. Please read comments of more experienced women, and stop using this technique. Blanching is not killing anything, plus, you used bare hands. Confit? No. Congrats on efforts, but you have a lot more to learn.