Hey Guys and Gals! In response to the questions I recieved about this and my Dry Canned Beans video, I made a video answering the current questions. Please feel free to check it out! ruclips.net/video/q1DULG_Du7k/видео.html
Well done. One thing though I am sure you may know now since this video is older; please make sure you acidify the garlic first t prevent botulism. A Citric acid or vinegar soak will do. I like the vinegar soak because it will make a great dressing.
thank you so much! Yes, I have learned a lot since this last video and I plan on doing an updated version of it soon. Thank you for the recommendation. I will give it a try!
@@RetroKatapillarYou can still use it but it is not shelf stable. It would need to be refrigerated. If you can use it t up within the month ha would be great. Mistakes happen. I would leave some in the fridge and then freeze the rest. It will be just fine that way. Pop one out when your cooking or making dressing.
Your channel came up on my feed. Thank you for sharing. I may give this a try. I dehydrated some of my garlic, and I roasted the rest. New subscriber here.😊
Your video was so timely for me! Very clear, concise and well-presented. I have over 100 heads of garlic that are curing in my garage right now! How do you store your finished jars of garlic? Refrigerate, freeze? Wonder if they could be canned for longer preservation? Appreciate any guidance you could offer. Thanks so much for sharing! 😊
Hi Monica, good question. I would say yes and no. If you store the homemade garlic in oil in the refrigerator or freezer, you should be pretty good for a certain amount of time. However, homemade garlic oil can become poisonous if left out of the refrigerator for too long. It can cause the growth of bacteria called botulism (which can be very poisonous).
what about adding some white vinager also for preservation and anti bacterial ect. as we do with pickles? do you think it will work? what about freezing it?
Hi Divona, I know that you can definitely freeze garlic but I am unsure about the results of the texture. Also, I haven't thought about adding vinegar, maybe I can create a video testing both of them out!
in this condition, I would not recommend storing at room temperature. Maybe you can find other food preservation techniques that are safe, such as dehydrating garlic.
Hi, the fridge and freezer. The refrigerator is better for the short term, and the freezer is better for the long term but make sure that if you store it in zip lock bags to get all of the air out before freezing it.
Thank you! I stored it in the fridge. However, I am going to try another recommendation provided by Jasons Jungle for longer storage (see the comments below) and you all know how it turned out!
Hello! I've been watching videos about preserving garlic for a while... I still didn't fully grasp and decided on my household procedure, but many of them say that just preserving garlic on oil isn't enough for bacterias. Those should be kept on the refrigerator for short-term storage and on the fridge for long-term (and even long-term should be 6 months maximum). Best regards from Brazil!
Hi Mariana, great points! I like to add a pinch of salt to my minced garlic to help in addition to the oil. As for storage, we store them in the refrigerator and in most cases use them up pretty fast. Matter of fact, I think I have already used three to four jars in I posted this video. 🤣 We really like garlic. Thank you for posting!
@@MyAfroBohemianHomestead Oh, here at home it also goes pretty fast! I use a similar method to yours to make garlic for a week or two. I am still looking for ways to preserve it long term. When garlic goes off season here, the price doubles and the quality plunges. It would be nice to have good garlic preserved.
Tell me about it! That is so true, that is why I am learning to preserve minced garlic as well. If you can find a longer way to store it please let me know!
University of Idaho Extension office has developed a method for the long term storage of garlic and fresh herbs in oil through the use of citric acid bath. If you go to their website and search for garlic, the link "Making Garlic- and Herb-Infused Oils At Home" takes to a PDF of the instructions.
Nice video. Investing a little bit of time doing this can save you time every time you cook for the next month or so. I coarsely chop my garlic then soak it in a solution of citric acid before adding it to the oil and processing it. By acidifying it botulism spores can't develop into the bacteria (which loves an oxygen free environment provided by oil) and I can keep the garlic for several months.
@@MyAfroBohemianHomestead Instructions can be found on the University of Idaho Extension office website where they have tested them and created a safe method.
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Hey Guys and Gals! In response to the questions I recieved about this and my Dry Canned Beans video, I made a video answering the current questions. Please feel free to check it out!
ruclips.net/video/q1DULG_Du7k/видео.html
Hello All, I am going to post a video update sharing my results and what I will do different in the future. Stay tuned!
Well done. One thing though I am sure you may know now since this video is older; please make sure you acidify the garlic first t prevent botulism. A Citric acid or vinegar soak will do. I like the vinegar soak because it will make a great dressing.
thank you so much! Yes, I have learned a lot since this last video and I plan on doing an updated version of it soon. Thank you for the recommendation. I will give it a try!
Whoops, just made some and didn't do that 😬 is this unusable now?
@@RetroKatapillarYou can still use it but it is not shelf stable. It would need to be refrigerated. If you can use it t up within the month ha would be great.
Mistakes happen. I would leave some in the fridge and then freeze the rest. It will be just fine that way. Pop one out when your cooking or making dressing.
@@roki5337I did without vinegar was perfectly fine almost a year later in the fridge
I'm growing my own garlic this year. I already have the jars, so ima gonna make some minced garlic!
Hello friend good evening
Greattng from MACAU CHINA
Thanks so much for great sharing ❤️❤️
This was awesome, thank you!
Your channel came up on my feed. Thank you for sharing. I may give this a try. I dehydrated some of my garlic, and I roasted the rest. New subscriber here.😊
Thank you and welcome!
Your video was so timely for me! Very clear, concise and well-presented. I have over 100 heads of garlic that are curing in my garage right now! How do you store your finished jars of garlic? Refrigerate, freeze? Wonder if they could be canned for longer preservation? Appreciate any guidance you could offer. Thanks so much for sharing! 😊
glad it was helpful! I plan on doing some future videos on preserving garlic as well. Stay tuned!
They need to be refrigerated and used within 3 months. ❤
Wow I'm definitely going to try this out.
Thank you for the knowledge.
No problem!
Should this be processed some way to be shelf stable?
This version is refrigerated. In a future video, I will cover other methods.
Hi new here just what I want to do is your crushed garlic so will give it a try and let you know greetings from Canada 🇨🇦
Sounds great and thank you!
I saw in an other video that garlic oil is poisonous. What are your opinions?
Hi Monica, good question. I would say yes and no. If you store the homemade garlic in oil in the refrigerator or freezer, you should be pretty good for a certain amount of time. However, homemade garlic oil can become poisonous if left out of the refrigerator for too long. It can cause the growth of bacteria called botulism (which can be very poisonous).
Great teacher…thank you. One question…do you refrigerate all the jars or just the one you’re working with.
Thank you! I refrigerate them because we go through them rather quickly.
How long is it shelf stable?
In the refrigerator, I would say 1 to 1.5 weeks at the most. In the freezer, I would say 3 months.
Thank you ☺️...Im going to try this...Cheers from Canada 🇨🇦🇨🇦 great video
Thank you and cheers! Let me know how it goes!
what about adding some white vinager also for preservation and anti bacterial ect. as we do with pickles? do you think it will work? what about freezing it?
Hi Divona, I know that you can definitely freeze garlic but I am unsure about the results of the texture. Also, I haven't thought about adding vinegar, maybe I can create a video testing both of them out!
Did you notice a strong aftertaste after you minced your garlic? I know it was fresh and just chopped, but it seemed kind of strong to me.
Does the store brand minced garlic have salt???
Can you water bath these jars to make them shelf stable?
Not sure but I am open to trying!
Love the video and it do save you a lot of money. God bless.
Yes it does and thank you!
could you then water bath can these? just to make sure they stay pristine?
That I am not sure, I’ve never tried it.
Thank you ❤
Can i store it in room temperatureI don’t have refrigerator
in this condition, I would not recommend storing at room temperature. Maybe you can find other food preservation techniques that are safe, such as dehydrating garlic.
Easy question…can I freeze the extra jars? Thank you.
I haven't tried it yet but I would say yes as long as the jars are freezer safe.
Do you have to refrigerate this after jarring it ?
Hi Virginia, yes that would be best
I put olive oil with it, Last forever and tastes awesome. I cannot imagine not putting olive oil in it.
Olive Oil… nice sounds like a new recipe for my books!
@@MyAfroBohemianHomesteadwait what?! Excuse ma’am but how when you used olive oil in the video??
But I enjoyed your video
Now how did you keep yours in the cupboard or in the refrigerator?
Hi Carol, when I do make it I store it in the fridge 😊
How did preserve this, freezer, fridge, or canning ?
Hi, the fridge and freezer. The refrigerator is better for the short term, and the freezer is better for the long term but make sure that if you store it in zip lock bags to get all of the air out before freezing it.
No measurements? Plus i did that one time actually i made pesto, but my oil spoiled.
Hi there
How did u store ur awesome minced garlic...is it shelf stable or fridge storage?
Nice video!
Thank you! I stored it in the fridge. However, I am going to try another recommendation provided by Jasons Jungle for longer storage (see the comments below) and you all know how it turned out!
Does it stay without water canning or pressure canning? I-imagine it has to stay in refrigerator,right?
Yes without using water or pressure canning, I had to keep it in the refrigerator, but it was cool because I use quite a bit of garlic.
Did you pressure can or water-bath this at all?
No ma'am just refrigerated it.
If you put garlic in warm water & let it sit about 5 minutes the skins come off rather earlier. Try it & you will be a happy minced garlic maker. 😃
Did you water bath them to seal it?
Hi Judy, No ma'am I did not I just put them in the refrigerator but I may consider that my next go around to see how it turns out.
Thank you for the response. How long did they last in the fridge?
About 4 weeks@@judyfolkers4167 . I am working on a new recipie that will hopefully make them last longer.
Check out the bowl trick for peeling garlic; it would work great for doing a bunch!
Cool beans, I will check it out! Thank you!
How do I store it once garlic is jared? Do I just keep all jars in fridge? I'm definitely trying this!
Yes ma'am and thank you!
Should I keep it in fridge or freezer
@@shaikha_7755 its really your preference the fridge is good for short term and the frezzer is great for long term.
@@MyAfroBohemianHomestead thanks for your answer
@@shaikha_7755 no problem!
I think I would use vinegar instead of oil for safety, or freeze.
What do you do after you do that…..cann them or put in the fridge..??? You can tell I know nothing about this….I like that wanna try it too….lol
I put them in the fridge since I go through them rather quickly.
I would put it in the freezer for long term storage. Or pickle, or ferment.
good ideas! I never thought to pickle or ferment garlic. I am going to have to add this to my to do list.
Is there a follow up to how long this lasted
Not yet but it is coming soon!
Store it in the frig?
Hi Regina, yes that would be great.!
Garlic in oil it’s very dangerous for botulism. You have to use vinegar.
Hello! I've been watching videos about preserving garlic for a while... I still didn't fully grasp and decided on my household procedure, but many of them say that just preserving garlic on oil isn't enough for bacterias. Those should be kept on the refrigerator for short-term storage and on the fridge for long-term (and even long-term should be 6 months maximum).
Best regards from Brazil!
Hi Mariana, great points! I like to add a pinch of salt to my minced garlic to help in addition to the oil. As for storage, we store them in the refrigerator and in most cases use them up pretty fast. Matter of fact, I think I have already used three to four jars in I posted this video. 🤣 We really like garlic. Thank you for posting!
@@MyAfroBohemianHomestead Oh, here at home it also goes pretty fast! I use a similar method to yours to make garlic for a week or two.
I am still looking for ways to preserve it long term. When garlic goes off season here, the price doubles and the quality plunges. It would be nice to have good garlic preserved.
Tell me about it! That is so true, that is why I am learning to preserve minced garlic as well. If you can find a longer way to store it please let me know!
University of Idaho Extension office has developed a method for the long term storage of garlic and fresh herbs in oil through the use of citric acid bath. If you go to their website and search for garlic, the link "Making Garlic- and Herb-Infused Oils At Home" takes to a PDF of the instructions.
Nice video. Investing a little bit of time doing this can save you time every time you cook for the next month or so.
I coarsely chop my garlic then soak it in a solution of citric acid before adding it to the oil and processing it. By acidifying it botulism spores can't develop into the bacteria (which loves an oxygen free environment provided by oil) and I can keep the garlic for several months.
Ooooo, nice idea. I am definitely going to try this method!
@@MyAfroBohemianHomestead Instructions can be found on the University of Idaho Extension office website where they have tested them and created a safe method.
@@jasons-jungle thank you!
I need to do this, I use way too much much with everything I cook not to.
👌🏾👌🏾👌🏾👌🏾👌🏾
If you cut the garlic clove in half long ways the papery peel will come right off.
I will try that! Thanks for the recommendation!
Water bath can mine. That sucks out the air and makes jars seal.
Nice! How did it turn out?
@@MyAfroBohemianHomestead turned out great did not last long need to make bigger batch
How long to water bath for?
I throw the garlic in a sealed jar and shake, shake, shake.....all the skins come off easily.
You need to keep that in refrigerator as its not canned
No worries, it was stored in the refrigerator 🙂
Love U ❤
After watching the documentary with garlic. I'll NEVER buy pre minced garlic or jarred garlic EVER again.
Ooo, do tell! What documentary is this? I always love a good documentary 😍.
A trick my granny taught me is to use the knife and break it then soak in hot water shell falls off easy
thanks! I will have to give that a try.
Minced garlic at the store is 🤢! Gonna try ur recipe
Thank you! Let me know how it turns out!
such annoying background 'music'. why do you need it?
Not a need, more like a want. Thanks for watching! 🙂
You're free to watch whatever you want. Turn it off if you don't like it.
Ty@
No problem!