Canned Garlic Recipe
By Ann
Make your own, minced, canned garlic! Have garlic on hand at all times to add to your delicious recipes by canning your own. In just over an hour you can have enough canned garlic to last a year with this easy canned garlic recipe.
Prep Time: 30 minutes
Cook Time: 46 Minutes
Ingredients:
● 2 lbs Fresh Garlic
● 1½ tsp Citric acid
● 2 tsp Olive Oil
● 2 tsp Coarse Sea Salt
● Boiling Water
Directions:
● Wash your canning jars, lids, gaskets, screw tops in the dishwasher on sanitize, boiling water on the stove, or extremely hot sink water.
● Pull bulbs from the entire head of garlic and peel. (The easiest method I have found for peeling is to smash the entire bulb under your hand, then give each bulb a firm hit with a pot ( I used the bottom of a jar). The peel will come off easily.)
● Bring a medium pot of water to a boil.
● Submerge garlic cloves in boiling water, turn off heat and allow to sit for 1 minutes.
● Remove garlic from water, reserve water.
● Mince garlic. If your food processor has a blade that minces (not mushes) you can try that, or mince by hand.
● Add the citric acid to the food processor while mincing.
● Combine minced garlic, olive oil and sea salt in a bowl.
● Stir in 1 cup boiling water.
● Transfer garlic to your sterilized jar packing it well, remove any air bubbles with a rubber spatula.
● Wipe off the rim to clean and place lid and ring on top.
● Place in pressure canner at 10 lbs pressure for 45 minutes.
● Release pressure.
● Remove from canner and then allow to cool on a dish towel as placing them on a cool counter could crack the jars.
● Listen for the ping ping of each jar sealing, remove the ring and try to pry up lid if it is secure your seal was successful.
● Garlic will keep when opened in refrigerator for up to a year and unopened in a cool, dark place for years.
● When processing garlic it may turn slightly brown but it still delicious and edible!
● Makes 100 servings Canned Garlic
Notes
● Pressure canners these days are much better than they used to be. This is the Pressure Canner
used for this tutorial.
● In this tutorial, the rings were built into the lid. If you have the old lids + rings + bands, no problem, it works the same way.
● Make sure you sterilize all the parts of your canning jar: the jar itself, lids, bands. Some people just use REALLY hot sink water to get the jars good and hot and clean. You can also run the jars through the dishwasher instead to make sure they are clean and come out hot. And there is the old boil it all on the stove so they come out squeaky clean and remain hot.
● This recipe makes 3 pints or 6 small half pints (perfect for gifting!)
● To print the Canned Garlic recipe, click here.
● Disclosure the links in this post may be affiliate links.
● For more Recipes on Ann’s Entitled Life, click here.
● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!
Emily says
I’ve never thought about canning garlic! Interesting idea! Thanks for linking up with Merry Monday.
Cynthia McKeon says
How does it taste? Is it overcooked? Some places say not to can garlic so I’m interested.
Brett Martin says
Thanks so much for joining us at Delicious Dishes! We love your Canned Garlic recipe and hope you’ll join us again this week!
Darlene says
When do I add the citric acid?
Ann says
I am so sorry, Darlene. I hate when I forget things.
When you are using the food processor and mincing your garlic, add it then (to the mixer, processor, whatever you are using to mince).
Ann
Darlene says
Thank you.
Could I replace the citric acid with lemon juice?
I haven’t been able to find the powder here in Vancouver B.C
Terilynne Knight says
Brenda,if you have a hobby shop or a bulk barn they carry citric acid. Hope this helps you out.
Lisa says
Hi, I was wondering if you could help me out. I am in the process of cleaning my garlic. Something has come up & I have to leave town today-Tuesday. I won’t be back till Thursday. Will my cleaned garlic still be ok to can? If so do I put the clean garlic in the refrigerator or leave it room temperature? Thanks in advance.
Ann says
Lisa have you peeled it and cut it yet? If so, refrigerate it.
If you have not yet peeled it, just leave it on top of something with air-flow (although to be honest, I don’t always do that). A mesh bag with air flow, twined together to hang down without a bag, or simply in an onion keeper will certainly work for a few days.
Ann
Lisa says
Thank you
Beth R. says
I need help…I cleaned & cut a lot of fresh garlic cloves & put in jar with alittle water a few days ago…now it’s turning green! Yes I I I forgot the oil….
My question is is my jar of garlic trash? Or how can I save it? Thanks
Ann says
Beth, I honestly do not know. So, I googled and immediately found this, and this.
I hope those sites help!
Ann
Annie says
How do I make this recipe if I don’t have a pressure canner?
Laurilyn says
Ann, can I do a hot water bath instead of the pressure canner?
justme says
i have the same questions as other people posted but they have not been answered?
what can substitute citric acid as it is not available in my area?
i only water bath canning does it work for this recipe?
Rachel says
Very disappointed. Followed this recipe completely. My garlic turned brown after processing and now tastes awful. Won’t be doing this again
Gigi says
Lovely idea. I have 800 cloves of garlic to deal with!
Does the garlic lose flavour after it is canned?
Brook says
Hello! To anyone who’s tried this recipe how has it turned out- specifically after some time (years) have passed? Has anyone tried this recipe with the addition of aromatics (rosemary specifically)? Also, I assume I can simply use the oven method instead of buying a pressure canner, yeah?
Thanks to anyone who replies!
kristina nickerson says
why did my garlic turn brown after I pressure canned it? I follow the recipe to a T since it was my first time
Ann says
According to Taste of Home, your garlic went bad, Kristina. The advise from that article is not to eat it.
Ann
Linda vaughan says
I love the garlic I put in my jars when I’m canning pickles. I use the pickle recipe and don’t forget to put in an oak or grape leaf. I do not boil garlic before canning cause they will be soft and brown.