Pickled Garlic Canning Recipe
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- Опубликовано: 6 сен 2024
- As a family we eat pickled garlic all winter long as is or we throw pickled garlic in stir fries. This is an easy pickled garlic canning recipe. The longest part of pickling garlic is peeling it!
#canning #pickledgarlic
I just found your channel today. I am sad to see you do not have any new content in the last 2 years. I subscribe today too. Thanks for your video's !
Thanks for subscribing! I kind of lost steam with making video. Life has gotten busy!
I hope you see my comment .This is a good and helpful video
You are welcome! Thanks for commenting!
Hello! I just found you! I love your garlic canning video. Could please give me exactly the recipe? Thank you so much.
Recipe from the book The Canning Kitchen. 4 cups peeled garlic, 2 cups white vinegar, 1 tbsp pickling salt. 1/4 inch headspace, process for 15 minutes. 250ml jars (jam size)
That is pretty cool! I love seeing other ways to preserve food. I usually tend to go towards dehydration :)
Dehydration is something I want to get into!
@@DomTheresaCanningTheGarden I usually do jerky and powder (onions, garlic). Did fruits once.
Oh! Powdered garlic would be cool
@@DomTheresaCanningTheGarden Gives a little bit of extra taste for sure :)
Maybe add some jalapeño slices and sliced red peppers for color and a little flavor. 😉
Great idea! Love it
What I just heard was lots of bad advise most likely due to being new at caning and not knowing the proper words or reasons of what was said. Tatler lids are not snugged down tight when added they are very very finger tight then when removed after caning tightened down hard! Vinegar is not added to help keep jars clean should a jar siphon! a couple of tablespoons (TBS) of vinegar is to assist the with water used inside the caner. Mineral deposits can cloud the outer glass of the jars and also minerals can build up inside the caner over time. Less scrubbing of the caner over time as those minerals build up BUT it will also shorten the life the gasket of a PRESSURE caner with a gasket unlike a water bath pot/caner that has no gasket. If a jar does siphon no amount of vinegar with prevent that its the heat being to HIGH for to long that can make jars siphon. Reduce the heat a bit once full rapid boiling has taken place. GET THE FACTS from those that have caned for decades. As for waiting 5 min to remove jars from a water bath or pressure caner its to not shock the very hot jars with the sudden temperature change. When the heat is turned off and the time is right to remove the lid you then wait 5 to 10 min. to remove jars to a dry TOWEL OR MAT that won't have a sudden reduced temperature like a counter top or wooden board as recommended here. A jar sitting on a cooler surface like a cutting board could make the jar crack. A DRY towel or mat made for caning is the best choice not a cold room temp cutting board! You are most welcome to all that read till the end of my comment. Happy caning to one and all!
You’ve made a lot of assumptions here that I have not at all stated in my video. Just because I am a young person doesn’t mean you can assume I don’t have experience. I always reference the National Center for Home Food Preservation. Further more, some people consider themselves “rebel” canners others are “by the books”. If you don’t like what you see here, kindly move along.
What I just read here is someone who can't spell canning properly - keyboard warriors.
Did you say 15 or 50 minutes? I couldn’t figure out what you were saying!
15 mins! There are also subtitles if ever you need it. That’s how I doubled checked quickly without watching the whole video because I couldn’t remember off the top of my head.
My garlic turned blue 😞 is this dangerous? Does this normally happen
Just a chemical reaction in the garlic! Still safe!
Hi! Loved watching your video, it relaxes me watching other people can when i am not.
Im not at all trying to be or sound rude so please don't take it that way. When we post videos on how we can things, we need to keep in mind that new canners or potentially new canners are watching us. PLEASE use a sanitized utensil to debubble your jars as shaking/twisting the jar back and forth is not sufficient enough to debubble your product. Some may think that this process is ok, which it isn't, and it could end badly in a number of ways. =) I'm just here to promote safe canning!
I really did enjoy your video! Have a Merry Christmas!
Thank you! Merry Christmas
How long do these last and do they taste vinegary?
We really love them. You can add spices to flavour if you wish. They are a bit vinegary yes.
@@DomTheresaCanningTheGarden Thank you. Also, do you need to refrigerate the canned jars or are they safe to store the pantry and for how long?
No this is a proper canning recipe that is shelf stable. You can store it in your pantry until you open it. Roughly a year to 18 months
@@DomTheresaCanningTheGarden Wonderful! Thanks 😊
Are you still canning?
Yes! I will be starting back up soon. Garden is producing well.
@@DomTheresaCanningTheGarden That's awesome