If you’re looking for a way to keep your garlic fresh and flavorful for longer, you may want to try preserving it in oil. Here’s a step-by-step guide on how to do it.
Checkout this video:
Introduction
Did you know that garlic is a member of the onion family? Allium sativum is its Latin name, and it’s related to shallots, leeks, and chives. It’s native to central Asia but grows just about everywhere now. Garlic has been used as both food and medicine for more than 7,000 years.
What You Need
-Garlic
-Airtight Storage Container
-Extra Virgin Olive Oil or Canola Oil
-Cheesecloth or coffee filter
-Paprika (optional)
To simplify the process, start with peeled garlic cloves. You can also use unpeeled garlic, but it will take a little longer to prepare. Place garlic in a clean and dry airtight storage container. Fill the container with enough oil to completely cover the garlic cloves. For a 1-pint (470 ml) jar of garlic, you will need about 1 cup (240 ml) of oil. Add paprika for color, if desired.
Seal the container tightly and store in a cool, dark place for up to 4 months. Check the garlic occasionally to make sure it is covered with oil and add more if necessary.
The Process
The process is simple. Start by peeling the garlic cloves and then gently crushing them. You can do this with a mortar and pestle, or by using the flat side of a knife to press down on the cloves. Next, heat up your oil of choice in a small saucepan over low heat. Add the garlic to the oil and stir gently until all of the cloves are coated. Allow the mixture to simmer for a few minutes, then remove from heat and let it cool. Once cooled, transfer the garlic and oil to a clean glass jar and store in the refrigerator for up to two months.
Tips
-To maintain the quality of your garlic-infused oil, be sure to start with a high-quality olive oil
-Use a light hand when adding garlic to the oil — too much garlic can make the oil bitter.
–store garlic infused oil in a dark, cool place.
-If you notice any mold growing on the surface of the oil, discard it immediately.
FAQs
-Why should I preserve garlic in oil?
-What are the benefits of preserved garlic?
-How long does preserved garlic last?
-How do I know if my garlic is still good?
-What happens if I eat bad garlic oil?
Conclusion
To ensure the garlic stays fresh for as long as possible, it’s important to follow these tips:
-Store the garlic in a cool, dark place.
-Keep the garlic in a dry, well-ventilated area.
-Do not wash the garlic before storing it.
-Remove any dirt or debris from the garlic before storing it.
-Place the garlic in a airtight container
-Store the garlic in oil at room temperature.
Further Reading
If you’re looking to learn more about preserving garlic in oil, here are some resources that may be helpful:
-The National Center for Home food preservation has a wealth of information on canning, pickling, freezing, and drying foods.
-The U.S. Department of Agriculture has put together a great guide on food preservation methods.
-This blog post from The Kitchn provides helpful tips on how to Store garlic so that it lasts as long as possible.
References
-Wash garlic cloves and let them air dry or pat them dry with a clean kitchen towel.
-Remove the root end of the garlic clove but leave the garlic bulb intact.
-Fill the jar with garlic cloves, leaving about 1 inch (2.5 cm) of headspace at the top of the jar.
-Pour garlic-infused olive oil over the cloves, using just enough to cover them completely.
-Place a lid on the jar and screw on the lid until it is tight.
-Shake the jar gently to distribute the oil and help release any air bubbles that may be trapped in the jar.
-Store in a cool, dark place for up to 3 months.
About the Author
Allison Sidhu is the author of “The Complete Book of Garlic.” She has been writing about garlic since 2004 and is currently the garlic Farmer at Song Farm in Rhinebeck, New York.
Disclaimer
The following information is provided as a guideline only. Please use your best judgement and consult a professional if you have any concerns.
When preserving garlic in oil, it is important to use a food-grade oil and to follow proper canning procedures. Failure to do so can result in botulism, a potentially fatal illness.
For more information on canning, please consult the following resources:
-The National Center for Home Food Preservation
-USDA Complete Guide to Home Canning
