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80 responses to “How to Preserve Garlic”

  1. Thomas Schlegel

    Hi, I grow garlic every Year in Upstate N.Y. all hardneck (mostly German Red). I get it from the Hudson Valley Garlic Fest and I store mine in a Omaha cooler in my shed it’s about 4″ thick and keep my Garlic fresh till spring. Just thought I would share it with you Love your site. Thanks.

  2. Ed

    Looks like you’ve got another winner! I can’t wait to try it. Two comments. You mentioned olive oil. I suggest you add a link to the book “Extra Virginity: The Sublime and Scandalous World of Olive Oil” by Tom Mueller to your website. I highly, highly recommend you read this book. It is eye opening.

    I don’t know if this is out of bounds, but you should consider adding a link to which is devoted to pressure cooking. I’m enjoying the hell out pressure cooking as a result of this site.

    Looking forward to your next post!

  3. Jessica@The Literary Foodie

    I went from never preserving anything, because I didn’t have anyone to teach me and was afraid to try on my own, to now wanting to can and dehydrate everything i find in abundance. All it took was a single lemon fig jam recipe that pushed me over the edge, and now I can’t get enough. I have been thinking about a pressure canner for a while now, and this post gives me one more reason that it is a good idea. I am the first to admit I have a thing for kitchen tools, so I try to put them off until I think I might actually use it, and this summer is shaping up to be a good one for abundance. Just went this morning to pick wild plum cherries which you taught me about on this blog a few summers ago. Anyway, thanks for one more great idea,and cookbook rec!

  4. Christina

    Love the use (and new to me word) of transmogrification! Your preserved garlic recipe sounds great, we love garlic and this will definitely introduce to a new level of flavor. I second the read of the book Extra Virginity – very good.

  5. Christina

    Sorry for posting again Hank, but I noticed that you say you can only preserve garlic using a pressure-canner….meaning I can’t use the old fashion stove top method? Thanks!

  6. Jan's Sushi Bar

    Oh, Hank – thank you! We bought a pressure canner last year and put up carrots, green beans, sweet corn and regularly can our own chicken and beef stock. I had no idea the garlic we’d been getting from our local farmers was hard neck, but you’re right – it’s started showing up at the markets here in Ohio. I am going to buy as much as I can get my hands on now; this looks marvelous!

  7. marie


    I’m not a pressure canning expert by any means, but I wonder about the amount of oil used here. Oil can boil up during the canning process and affect the seal. If it gets in between the glass and the lids, you could have a problem.

    Just listen for the pop when opening, I suppose? I actually discovered this problem with oil when investigating canning hummus (which sounds wasteful, but I used to cook for groups all the time and is handy to have the stuff on hand). Instead, I can chickpeas with garlic and sesame, and then add the citrus and oil when I blend it up.

    I also imagine this is why recipes say to skim the fat before canning chicken and beef broth.

    But could be wrong! 🙂

  8. Gloria

    Your preserved garlic looks amazing and you’ve totally sold it! I recently bought a pressure canner from the US as in the UK it is rare to find anyone who knows about canning never mind pressure canning. Also have a large bed of hardneck garlic growing and the scapes are just starting to show, so this recipe will definitely be one to try.
    I have fermented black garlic using a slow cooker and wrote a bit about it here: The taste of that is exceptional and my first batch mistakenly dried out so I ground the cloves to a powder and sprinkle it on just about everything.
    Great post Thanks.

  9. Mary Jo Macklin

    This sounds GREAT! I can’t wait to try this! Thanks for the idea.

  10. Laura @ hip pressure cooking

    Hank, glad to find this discussion AND your delicious recipe!

    I wanted to pop in to say that there are pressure cooker/canners for sale. These are made of stainless steel (not aluminum) and are relatively small (10L) compared to your average canner. I don’t have one but I think you can fit and process four pint jars.

    This type of pressure cooker allows the occasional canner to reap the benefits of pressure cooking the rest of the year – or every night to make dinner.

    And speaking of garlic, here is my pressure steamed garlic – only 20 minutes from beginning to end. You can use this for instant gratification while putting up your canned garlic. ; )

    The Stinking Rose – perfectly roasted garlic in 20 minutes



  11. annie

    luv your philosophy about food…so glad i found your site…will be following your writing for more ways to preserve the great flavors of real food….thanx for sharing your experiences with wild foods and real ingredients…will be looking up the cook books you mentions…thanx again….annie


    Mark, I like the idea of canning it, but I need more ideas about how to use it in my cooking. Can I ever substitute it for other garlic? Slice it into recipes? My garlic crop looks good this year!

  13. Derek

    The Modernist Cuisine folks have a similar recipe with a different process. They use a pressure cooker, and recommend refrigeration afterwards:

  14. Read Up On It « Passable

    […] Speaking of summer, that means it’s time to get those mason jars out and get ready for making preserves. Hank Shaw looks at how to preserve garlic and argues that the preserved stuff is better than fresh. […]

  15. Alison

    Oh. My. Goodness. I am a garlic lover and user (sometimes an abuser, too). My addiction is so great that I buy garlic in bulk and use it all before it goes dry. This will be a great way to preserve some garlic already cooked; a great time-saver. Plus, I just got a pressure canner a few weeks ago and have been looking for amazing recipes. I will be trying this one; thanks!

  16. Mojourner

    Interesting. I’d never thought of processing it. I grow mostly hard-neck, which does pretty well for about 5 months just hanging in the garage. At or before that point, or at least prior to the winter solstice, when whatever remains begins to sprout, I skin some cloves and dump them in a jar of olive oil. After a few months, they transmogrify to translucency. If you do not open the jar this entire time, there is a pop, and a few bubbles can be seen in the oil, so I suppose there is some very mild fermentation, but the cloves end up staying firm and tasty. Bonus: garlic oil.

  17. Pressure Canning: The Most Wonderful Way to Prepare Garlic « wifemeetslife

    […] have to thank Hank from Hunter Gardener Angler Cook for posting this recipe. His blog is also a must-read, especially if you or your husband hunt, but […]

  18. Basil Garlic Pizza « wifemeetslife

    […] I shared a recipe for canned sauteed garlic cloves from Hank at Hunter Angler Gardener Cook. These garlic cloves are life-changing, starting with this pizza. I pureed some of the sauteed […]

  19. Angie

    I know that garlic oils can spoil quickly in the fridge, how long does this jar last once it’s opened? Does it have a longer life because it’s been preserved?

  20. Preserved Garlic: Delicious Meets Healthy…Maybe « The Canny Preserver

    […] got this recipe from this blog, and while most people would be grateful enough just for the amazing recipe, I am also eternally […]

  21. marshall

    Hey dude,

    My pressure cooker only does 8 or 15psi. Tonight I’m going to do this in 4oz jars, at 5 minutes at 15psi. I’ll let you know how it turns out. If that’s critically wrong let me know.

  22. Klev

    How much head space do u leave in the jars?

  23. Preserved Garlic | Canning Jars Blog

    […] found a recipe for preserved garlic on one of the blogs I follow, and had thought it sounded really good so I wanted to try it. […]

  24. Jenna

    I am getting ready to make this recipe and noticed there is no mention of how much headspace to leave? Help!

  25. Jenna

    oh blar – just saw someone elses comment – never mind. 🙂

  26. Pressure Canning: The Most Wonderful Way to Prepare Garlic | Wife Meets Life

    […] have to thank Hank from Hunter Gardener Angler Cook for posting this recipe. His blog is also a must-read, especially if you or your husband hunt, but […]

  27. Basil Garlic Pizza | Wife Meets Life

    […] I shared a recipe for canned sauteed garlic cloves from Hank at Hunter Angler Gardener Cook. These garlic cloves are life-changing, starting with this pizza. I pureed some of the sauteed […]

  28. Gerry McDonald

    Hank, Used sherry vinegar on one batch and champagne vinegar on another, both are awesome. I think I cooked the first batch too long as it came out mushy and I got 4 half pints from 6 cups of garlic. 2nd batch I made sure to preheaat the oil and used a higher heat setting to expediate the process. It came out great. Also, thanks for the tip on peeling the cloves; a quart mason jar works great!

  29. Mary

    Just a note, you need to adjust the weight on the gauge from 10 to 15 for higher altitudes. You don’t have to increase the time though. I’m surprised you don’t have a pressure canner! I saw this recipe in Savuer a while ago and have been dying to try it–but I live in the middle of the country. I’ll bet you can do this with just about any fish. My mom used to used trout…

  30. Michele Garcia

    Hi Hank,

    Could you recommend a good pressure canner/cooker that isn’t too expensive? Thank you!

  31. Friday Favorites :: September 14, 2012 Edition | Canning Jars Blog

    […] How to Preserve Garlic – Something I want to do with all the yummy fresh garlic around. […]

  32. Tyler

    Any idea how long this garlic will last for in the pantry? I cant find any mention of it…

  33. Chris

    Hi Hank!

    I’m always on the lookout for way of preserving garlic. We grow many varieties in our home garden and end up with a lot we dehydrate and use in a grinder throughout the year. I am buying a pressure canner just to try this recipe. Question about the vinegar – we have a specialty oil and balsamic vinegar shop here in town. Since this is being pressure canned, can the vinegar be replaced from sherry to a balsamic vinegar that is either a red or white balsamic? Thanks!

  34. Laura

    I bought one at clearance many years ago with good intentions, but never enough time. I used to help my mom can everything from tomato sauce to beans to pickles to kraut and then some. I was going to send it on it’s way, but I think I’ve found a reason to find it a new seal. Since I’m not working now, time won’t be an issue. I can’t wait to try this recipe. Just looking at them gives me ideas for all kinds of garlic goodness!

  35. Cookbooks: Desserts in Jars, Ripe, Jam On & The Preservation Kitchen - Food in Jars | Food in Jars

    […] canning section is only three recipes deep, but all are winners, particularly the garlic conserva (detailed here by Hank Shaw) which allows you to have shelf stable, oil-packed, tender […]

  36. Mindy D

    Hi Hank! I just found your website via Food in Jars. I can’t wait to try this recipe, but I was wondering if dried tomatoes could be pressure canned in oil (i.e. tomato confit), like you are doing here? Thanks for your advise!

  37. Kate

    OK, I’m new to pressure canning. I’ve only really made jams and jellies in water bath. However, I have a ton of garlic from this summer and I wanted to make this recipe for christmas gifts. Can someone explain to me why this method is safe? Everything online says fresh garlic and oil is a no, no for botulism. I know there is vinegar in this recipe, does that make the acidity high enough to prevent botulism? or is it the pressure canning that makes it safe? Please explain. Thank you!

  38. Kippers

    I’m new to pressure canning. Do you leave the lids loose or screw them down snugly? Is there any worry about the jars breaking in the pressure cooker?

  39. Hilda Nikal

    I was looking for minced garlic recipe to jar but preserving garlic is good. Am planning on trying it!!!! Very much excited and able to preserve most of the garlic that I have to tend to.
    Also, another jarring recipe that I am looking for is for Strawberries. Another Item that I have to tend to and to preserve.

  40. Heather

    I just wanted you to know that this has to be the most delicious Garlic I have ever had… I could eat it with a spoon straight from the jar(it almost didn’t make it to the jars). I halved the recipe because that’s all the garlic I had. Next time I think I might triple the recipe.. Thanks for posting this.

  41. Joe

    Hi Hank, thanks for all the great recipes and inspirations over the years. I have been pressure canning for a while now and am wondering why you recommend “sterilizing” in the oven before canning? It should not be necessary with pressure canning, besides, heating the oven to 220 doesn’t quite reach the 240 that the food inside the jars will reach with pressure canning. I would worry about the dry heat of the oven damaging the rubber seals on canning lids, especially for a step that does not seem all that necessary. It would also be much harder to handle jars and lids that are preheated that hot. I have never had to do more than rinse them before putting in the canner.

    Seems like an excellent recipe that I will have to try soon. Also, I second the recommendation of the All-American. Ours has been worth every penny.

  42. joan

    I tried this recipe last week and it was fabulous. We have been slopping the golden goop all over everything. Okay, not ice cream. I used honey from our own bees instead of sugar…perfect. Next we’ll spread it alongside olive tapanada on tomatoes…or cucumbers,…or turkey breast…or grits and sauteed mushrooms…

    The only problem I had with the method was that the garlic started turning to mush before it browned. It could be that the pan was too crowded, heat too low, or just plain wrong pan. At any rate, I continued with the recipe anyway and no one batted an eye at the texture. everyone loved it. But I would like to see that whole-clove look just like the picture.
    Next time, I think I will roast the garlic in the oven the way I often have, simply coated with olive oil and stirred once or twice. Then the other ingredients I’ll heat gently on the stove, pour it over the roasted garlic packed into the jars, and proceed as directed.

    Looking forward to it, as I can see that the jars I already made are not going to laast until next garlic harvest. Thanks for the recipe, Hank. It’s definitely a keeper.

  43. Hank Shaw's Poached Dove & Roasted Peppers -Andrew Zimmern

    […] to 16 cloves preserved garlic, or 1 head garlic, roasted 25 […]

  44. joan

    So I got back to this recipe today, and did the garlic in the oven like I wrote last time. It turned out perfect. One problem: I only got 4 little half-pint jars, and that’s the end of the garlic harvest for me. The rest of the garlic will be stored for long term dried use.

  45. Rich Fletcher

    Trying this out now … smells fantastic 🙂 Joan , mine kinda went a little mushy too , will be trying the roasted method next time myself. Will have to hit up a farmers market as I have used almost all the ones from my garlic.
    Thanks for the recipe !

  46. AmieR

    I’ve been lacto-fermenting our garlic, and it’s lasted all year long. Just dip into the fermentation vessel, get out the garlic and away you go. We also just fermented a mess of puréed garlic scapes and that works beautifully, too.

  47. joann

    I have pressure canned garlic cloves in half pint jars. They cook completely and turn into a wonderful dark amber spread. Once the jars are opened we have found they last quite well in the fridge. Its my go to for anything that is garlic.

  48. Ben

    So it’s not a problem to have the cloves not really submerged in the oil/vinegar liquid? Ok to have so much air in the jars? I had little liquid in each jar, less than half full on average (did a couple batches to fill my pressure canner). Consulted with canning friends and decided to top off with vinegar/water mix to leave about 1 inch of head but submerge garlic cloves. Hope that doesn’t throw off the flavor too much.

  49. Theo

    What do I do if I dont have a pressure canner?

  50. JP


  51. Sheri Goodwin

    I can not wait this is what I will be doing tomorrow. Love your site.

  52. Sarah

    I’ve been using and loving my All-American pressure canner for about a year. Just did this tonight with my crop of hardneck garlic. Oh wow!!!! Thanks for the recipe. Pretty sure I’m heading to the market to get more garlic 🙂

  53. Sarah

    The National Center for Home Food Preservation is a great source for canning – both pressure canning and water bath canning. This is my go-to website!!!!

  54. P

    This looks yummy. But I have just been reading about preserving peppers and things in oil and the increased risk of botulism. Would your recipe be considered safe by the USDA?

  55. Brendan Duesterhaus

    The pH needs to be below 4.7 to protect against botulism. Don’t skip the vinegar, lemon juice, citric acid, etc. called for in canning recipes.

  56. Christine

    I just bought a huge bag of garlic from Costco with no real plan in mind. I looked in my ball home preserving book and could only find roasted garlic jelly. Why is it such a challenge to find creative pressure canning recipes? Some place I read on the web that as home canners, we just don’t have the proper tools to safely pressure can all that we want to. I’ve been using mine for a year now, but have stuck pretty closely with tested pressure canning recipes – for chili beans and soup.

  57. tracie

    I was wondering if i could cut the salt in half…i’m supposed to be on a low salt diet.

  58. Irma Hernandez

    Can you pit up fresh garlic I mean seal fresh garlic with out cooking it?

  59. Matt Wernecke

    I was thinking about pan roasting garlic with skin on prior to canning. The skins come right off after roasting without much effort. This is how I roast garlic. I believe that this method improves flavor. Have you tried this method prior to canning?

    Thanks for your input.

    Really nice resource here! Great work!

    Best Regards,


  60. Karen

    Would there be any reason NOT to substitute finely chopped garlic scapes for the garlic cloves, and then follow the same steps? I’ve got 20lbs of garlic scapes I need to do something with. I can only freeze so much of the stuff in olive oil…. 🙂

  61. Bryan

    Thanks for the delicious recipe Hank! Preserving the harvest and making the first of this year’s Christmas presents. One question, I am new to pressure canning and wonder if the ratio of vinegar to oil is important? The oil and vinegar started to seperate as I was packing the jars and it got me wondering if some jars were getting a different ratio. I’m hoping the high heat of the pressure canner negates this concern, but wonder your thoughts? Thanks again and keep the great recipes coming!

  62. Kim

    Just an FYI: since this recipe was posted there have been a big change in the lids available in the US. Ball/Kerr changed their lids to be PBA free and in the process changed the handling procedure. While not previously true, now having them in the oven at 220º to sterilize them will cause a seal failure. I would simply clean them well and go as directed even the 10 minute processing time in a pressure canner (for half-pints) should sterilize them.

  63. Tim

    Nice to know that lids are now PBA free. I’ll be tossing out my old ones.
    I agree with Kim; with pressure canning, pre-sterilizing the jars and lids really isn’t even necessary. When properly done, the process of pressure canning sterilizes the jars and its contents. I’d say just make sure your jars are cleaned of unwanted matter before you fill them with the food you wish to can.
    I couldn’t live without my pressure cooker/canner. I use mine almost every day and sometimes 2-3 times a day. For cooking whole grains and beans, using a pressure cooker cannot be beat! If you don’t have one, get one now! It is easily the single most important tool in my kitchen- besides the sink and the stove.

  64. Tim

    Err, That’s BPA free….

  65. Kathryn Barnes

    I adore this recipe! I made it last summer with champagne vinegar and it was gobbled up quickly. I’ll be making it again this year but this time I will know to make more so I’ll have some leftover to can. Thanks for a wonderful recipe. So easy and delicious!!!

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