Canning Fresh Garlic Cloves

Canning fresh garlic cloves is an effective way of preserving them for a long period of time

Fresh garlic cloves can easily be canned in a pickling solution. By storing them in a cool, dark place, they can be kept for an extended shelf life of up to 12 months. Vinegar helps to eliminate bacteria and safely preserve the garlic. Pickled garlic softens garlic's natural taste and creates a unique concentrated dose of flavor, making it an excellent addition to recipes and a rich, savory side dish. Here is a simple guide to safely canning fresh garlic cloves.

Things You'll Need

• 1 water bath canner
• 12 large garlic heads
• 1 large pot
• 3 cups white vinegar with 5 percent acidity
• 1 cup sugar
• 1 teaspoon pickling salt
• 5 jars including lids and rings

Instructions

1. Sterilize and clean the jars by either running them through a cycle in the dishwasher or by placing them in a pot of boiling water for about 5 minutes.

2. Remove garlic cloves from heads and peel off the outer layers. Rinse peeled cloves under cold water.

3. In the large pot, combine the vinegar, salt and sugar and bring to a boil. Add the peeled garlic cloves and let them boil for about one minute. Remove the pot from the heat.

4. Place the garlic cloves into the jars, making sure to leave about 3/4 inch at the top. Pour the pickling liquid over the cloves into the jars, leaving up to 1/2 inch of room at the top.

5. Place lids on the jars, taking care to not tighten them too much. Place the jars into the canner. Make sure that the water is at least 1 to 2 inches above the tops of the jars.

6. Cover the canner and bring the water to a boil. Process the jars in the boiling water for about 10 minutes.

7. Turn heat off and remove the canner lid. Gently take out the jars, and let them cool untouched for at least 24 hours.

Tips & Warnings

• If you are canning at an altitude higher than 1000 feet, the canning time should be increased. Only use fresh, crisp garlic. If you are having troubling peeling the cloves, blanch the cloves in boiling water for about 30 seconds. Remove and quickly cool the cloves under running cold water. The outer layer of skins should now remove easily.

Resources

• Information on water bath canners and canning