From Jackie Clay from Backwoods Home:
To can garlic, either peel and can cloves whole or chop it fine. Then add just enough water to simmer it in for 5 minutes. Pack into half pint jars to within 1/2” of the top and fill to within 1/2” of top of jar with hot water that it has been simmered in. Wipe the rim clean and place a hot, previously simmered lid on the jar. Tighten a ring down firmly tight and process in a pressure canner for 40 minutes.
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