Tuesday, November 17, 2009

Canning Garlic

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.

No comments: