Thanks for getting to the point. I suffered through a 14 minute video that basically got to what you just said. Sidenote, I would use plastic lids when using vinegar.
Please be very careful when doing this. When garlic is stored in oil there is a relatively high chance for it to create something called botulism, which is a highly dangerous neurotoxin. It's recommended that you only store garlic in oil at room temperature for a max of two hours, or in a fridge for 7 days, or a freezer for 4 months before it starts to become health risk.
@@mynaturalme1999those have been pressure treated and canned for proper shelf life. There is a difference in how he made it vs what you see in the store.
Fortunately vinegar can only improve recipes. Of any kind. I’ve seen them use it in dishes from: USA Dominican Republic China Japan Ecuador Cuba Italy Moroccan Peruvian etc. so if you use this garlic it may have traces of vinegar flavor but I’m sure it would be overshadowed by the rest of the ingredients.
if you have no refrigerator? how to preserve safely? some of us live in sheds with no electric and some simply can't afford to keep electric on (a lot of seniors these days). The way things are going, grid down scenario, it's best to go into survival mode,learning now to safely preserve without electric.
you can look up using citric acid in water to soak for one or two days,instead of vinegar.Either way it needs to soak in acid before using olive oil to prevent serious food poisoning. Not safe to just cover garlic with olive oil. Also garlic should be chopped all the same size before soaking.
I put a bunch of garlic in honey. Gotta slightly open the li^dbecause it ferments and builds up gasses. but the smell is so amazing I feel guilty it smells like the good kind of farts....and Fauci will never get to me, i promise!
A man, straight to the point no fanfare... Thank you.
Your voice need to be on a radio show
Thanks for getting to the point. I suffered through a 14 minute video that basically got to what you just said. Sidenote, I would use plastic lids when using vinegar.
Is putting plastic film over the jar and then covering the plastic with the lid considered okay?
I would just check on the jars from time to time. Afterall, we use these lids for pickling so corrosion shouldn't be a problem.
How long can the garlic stay in the refrigerator after you put the oil in?
Thanks for that tip. I will give it a go when I harvest my garlic.
Thank you because my bag of garlic always goes bad before for the expiration date.And I get my from sam's club also
That was very informative. I want to try that. In Canada, when is the harvest time for the freashest garlick?
In ontario I just picked mine
I see other people are harvesting
Omg! This is absolutely marvelous. Thank you 😊
F.Y.I. you can fill half a jar with garlic cloves then top it off with honey. Eat a clove or two everyday to stay healthy.
Yes, once it’s fermented.
Will the garlic be tangy??
I freeze garlic all the time. It doesnt seem to affect its potency. However, i suggest chopping the garlic coarsely to aid in the preservstion.
Trying preserving it in a top quality honey 😉👍🏻
How long will this keep in the fridge?
Personally, I've kept mine for about a year or so. I use it so often that I haven't really had an opportunity to test it longer.
Please be very careful when doing this. When garlic is stored in oil there is a relatively high chance for it to create something called botulism, which is a highly dangerous neurotoxin. It's recommended that you only store garlic in oil at room temperature for a max of two hours, or in a fridge for 7 days, or a freezer for 4 months before it starts to become health risk.
You never seen garlic and oil in stores on the shelf🤔👀
@@mynaturalme1999those have been pressure treated and canned for proper shelf life. There is a difference in how he made it vs what you see in the store.
ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil#:~:text=Research%20performed%20by%20the%20University,be%20frozen%20for%20several%20months.
USDA warning on Olive oil and Garlic can create botulism.
@@buikhai1 in any kind of oil??
Will this stop botulism. And I used double strength vinegar?
Try fermenting it instead, your gut will love you. A plethora of vids here on yt.
Wow....good info! I wonder what does the vinegar do!?
Wont the garlic taste sour?
Fortunately vinegar can only improve recipes. Of any kind. I’ve seen them use it in dishes from: USA Dominican Republic China Japan Ecuador Cuba Italy Moroccan Peruvian etc. so if you use this garlic it may have traces of vinegar flavor but I’m sure it would be overshadowed by the rest of the ingredients.
if you have no refrigerator? how to preserve safely? some of us live in sheds with no electric and some simply can't afford to keep electric on (a lot of seniors these days). The way things are going, grid down scenario, it's best to go into survival mode,learning now to safely preserve without electric.
If life is truly that dire for you . . . I doubt that garlic preservation should be near the top of your list of concerns.
Does it turn blue green like this?
How long can you keep it up by doing this
Personally, I've kept mine for about a year or so. I use it so often that I haven't really had an opportunity to test it longer.
Does it have to stay in the refrigerator?
Thank you for this!!!
For sure!
Does the olive oil congeal in the refrigerator around the garlic?
Yes, high quality olive oil not so much, but yes.
Thank you
Vinegar tasting garlic and olive oil is more expensive than gold these days
you can look up using citric acid in water to soak for one or two days,instead of vinegar.Either way it needs to soak in acid before using olive oil to prevent serious food poisoning. Not safe to just cover garlic with olive oil. Also garlic should be chopped all the same size before soaking.
Can it in a water bath. The jars will heat and seal. No longer a threat.
I heard you can keep it in vinegar and just use it when you need it
Why do you put vinegar on it?
I put a bunch of garlic in honey. Gotta slightly open the li^dbecause it ferments and builds up gasses. but the smell is so amazing I feel guilty it smells like the good kind of farts....and Fauci will never get to me, i promise!
I go with Olive Oil. Lasts longer, tastes better.
Better to ferment them 👍🏻.. helps your gut.
❤❤❤
Tried this before but the garlic turned green.. wonderinf what i did wrong..😢
You probably did nothing wrong, Google “Laba garlic” which is preserved garlic which is green.
Can you just leave the cloves in vinegar?
I'm sure you can. However, I've never done that. Just doing it the way my grandmother did, so I always pour the vinegar off and save it.
Mine turned purple/blueish after 3 months in the fridge. It also rusted my lid. :/
So strange, that hasn't happen to me yet. I've done this process many times now.
Air probably got in the jar and the garlic spoiled (probably)
My garlic turns blue an green in fire cider, recipe said it was normal. I eat it
If you have a chamber vacuum use that to seal the jars so air won’t get inside
Louder!!!
Do you rinse the vinegar off, before adding the olive oil? Please answer.
No, don't rinse the vinegar; it helps keep the garlic fresh.
My dumbass used water instead of vinegar for some reason I didn't register the vinegar part.
You should bring vinegar to a boil
Dude radio is calling for your voice
I appreciate that, thank you!
I was thinking something else but ya radio works too