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79 responses to “How to Preserve Garlic”

  1. 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.

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

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

  3. 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.

  4. 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 !

  5. 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.

  6. 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.

  7. 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.

  8. Theo

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

  9. JP


  10. Sheri Goodwin

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

  11. 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 :)

  12. 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!!!!

  13. 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?

  14. 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.

  15. 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.

  16. tracie

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

  17. Irma Hernandez

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

  18. 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,


  19. 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…. :)

  20. 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!

  21. 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.

  22. 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.

  23. Tim

    Err, That’s BPA free….

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