You're suppose to wash your lids and jars even if they're brand new. There's dust from every day life and from the cardboard (let's not forget that roaches love cardboard so they've been walking around/ on the jars/lids/cardboard). Warm up your lids in a pot on the stove, it helps the sealing process!
I reuse perfect lids, as long as they’re intact and the rubber seal is still reasonable soft after sitting in hot water it’s perfectly fine. I also can with store bought jars with the button on the the lid. X
I reused lids in the beginning but hubby said he wouldn’t consume them if I did so I stopped. I don’t think there’s anything wrong with the lids but there’s a higher chance of seal failure and losing our food so now we just keep them for worse case scenario type stuff.
i do a LOT of dehydrating, so i reuse lids for vacuum sealing the DH stuff. works great, and no worries about wasting canned goods. but i will reuse them for canning, but only if i have no new ones
Yum! Sounds right up our alley. We use a ridiculous amount of garlic in our cooking. Dang, I miss Costco! Lol. Rumor has it Springfield is getting one!
love fermented foods can you tell me why would someone pickled can garlic? is it you would eat like a pickled food? how can it be used otherwise? learning
The main reason is storage time. I wanted to have a good amount of garlic in hand without needing to find cold storage or refrigerate it. I will be using it same as any other garlic, in recipes but it is also tasty out of hand. You could use it as an appetizer or on a charcuterie board
I love hearing the roosters so don't apologize. I'm fermenting garlic in honey tonight but I might save some to pickle and can. Thank you for this video. Blessings from Indy 💜
Great vid🥰..glad I found your channel. How long do you think it will stay in the fridge after you open a jar? I'm not sure if I should do 1/2 pints depending on the shelf live in the fridge. Thx marie from 🇨🇦
Welcome to canning! You are going to love it!!! In general 1-2 years before they start to lose some of their nutritional value but much longer before they go bad. In my pantry if it had a seal I keep it and many are from 2016 when I first started canning, but be sure to research so you can decide what you’re personally comfortable with
The only thing I’ve hear that can prevent it is using fresh garlic and being careful not to bruise it. There is nothing wrong with the blue though, it’s just a chemical reaction.
i know this is an older video, but it makes me wonder, why couldnt you ferment the canned garlic later? it's shelf stable this way, yes? then do the ferment when you need a jar.....hmmmm
I have pickled veggies and turnips and they were great and I now Like to pickle a lot. I never garlic,🤔. Maybe it’s time! Try below recipes they were excellent: Pickled turnips th-cam.com/video/t6mR_7lCLx8/w-d-xo.html Pickled cauliflower th-cam.com/video/R8Qg6-6ucYM/w-d-xo.html
I’m not sure which process you’re referring to? It’s pickled and canned so you can heat it all you like in cooking and such after the couple weeks of shelf time has passed. If you’re referring to the blue color I doubt it. The color is not bad, it’s just a natural reaction and has no effect on taste or food safety
I’ve heard the newer the garlic the chances of it turning colors is less. It’s not a problem though, there’s nothing wrong with it and I’m told it will eventually turn back.
She kept my attention all the way through… if she’d been sitting there like a bump on a log, silent the whole time, I definitely wouldn’t have enjoyed. Talking is good! Keep it up 💜
I am new to canning, but could you swap the cider vinegar for white and nix most of the sugar? Or is that essential to canning? I hate sweet flavor pickle recipes, and am trying to make my own pickled garlic.
I think i did a brine w vinegar salt and sugar for my garlic and canned in mason jars....it turned GREEN.....ive heard people say that it's fine, it's a natural reaction....but I can't bring myself to even try it. What happened and should i just try preserving them in oil? I tried the first time with honey and they turned green as well. I'm tired of wasting expensive ingredients. Please help.
Oh it’s totally normal. Happened when i fermented garlic. The color will fade to normal, it’s just a chemical reaction when the allicin reacts with the vinegar, totally normal! And pretty 😀. For reals nothing to worry about
Sweetie I just love your videos I don't know how long I will be watching them because my phone is tearing up there's times I can watch all of your videos and then my phone goes out it is not my battery it's something to do with my phone but I do love watching you can I honestly do I'm trying to get me another phone and you know how hard that is and where I got my phone through Straight Talk it is a Walmart phone but I need Straight Talk phone Samsung Galaxy but they are so expensive I've been trying to find somebody that's got one it's got some memory to it this one I've got his got none and the only thing it's on this one is my Facebook and my messenger and it's always saying it's full or something so I got to get me another phone and I hope I get to watch you can infer it more have your stuff I do love watching you and I have not never done no garlic add canned green beans tomatoes meet a lot a lot of canning but never fermented anything I was always scared to but I so do love your videos like I said I hope I get to see more of them or until I get me a new phone but every since I've been watching you I love what you do thank you so much God bless you hope you had a good New Year's 2021 I hope it's better than 2020 thank you again so much be safe and God bless you
I’m so happy you’re here! You’ll have to tell me what you ferment first, I’m excited to hear! I found that Craigslist and Facebook marketplace are great places to get used phones, I just had to replace mine. It takes some time but it was pretty inexpensive.
@@FermentedHomestead I hope I can get me another one because it is so aggravating but I'm so afraid somebody will sell me one Maddie's worst one in mind I hope not cuz that's what I thought about doing is going on the market place thank you so much for your videos I really do appreciate them
When I hear someone say "I've never tried this before" or "1st time" I click off the video, your video is no exception. Basically you know nothing about pickling garlic but want to show people any mistakes you make? I want to waste my time watching someone with a decade of experience, who knows what they're doing, and makes a great end product. You can't show me any of these, so please change your title to "just learning to pickle garlic so don't try what I do because it may be wrong".
What an incredibly strange thing to judge someone for. I understand the benefits of the metric system, I just don’t care. As an American I’m a bit of a rebellious type and I don’t care much for mindless compliance. Best of luck finding someone to follow who parrots all of your beliefs back to you 👋🏻🇺🇸🇺🇸🇺🇸🇺🇸
![[🔴LIVE] งานประกาศรางวัล MAYA TV AWARDS 2024 : มายามหาชน](http://i.ytimg.com/vi/nwmWYXXVwBY/mqdefault.jpg)
You're suppose to wash your lids and jars even if they're brand new. There's dust from every day life and from the cardboard (let's not forget that roaches love cardboard so they've been walking around/ on the jars/lids/cardboard). Warm up your lids in a pot on the stove, it helps the sealing process!
I reuse perfect lids, as long as they’re intact and the rubber seal is still reasonable soft after sitting in hot water it’s perfectly fine. I also can with store bought jars with the button on the the lid. X
I reused lids in the beginning but hubby said he wouldn’t consume them if I did so I stopped. I don’t think there’s anything wrong with the lids but there’s a higher chance of seal failure and losing our food so now we just keep them for worse case scenario type stuff.
i do a LOT of dehydrating, so i reuse lids for vacuum sealing the DH stuff. works great, and no worries about wasting canned goods. but i will reuse them for canning, but only if i have no new ones
G'day Anna, great idea I'll definitely be trying this. Thanks for sharing and God bless you guys. 🦘👍
Great! I hope you like it! God bless you too 😀
Yum! Sounds right up our alley. We use a ridiculous amount of garlic in our cooking. Dang, I miss Costco! Lol. Rumor has it Springfield is getting one!
Oh gosh, I don’t know what I’d do without Costco! It’s really nice to have it in the fridge preserved, I’m not a fan of peeling garlic haha
Springfield - IL, OH, MO ?
@@ach1199 MO :)
We have cheap season of garlic last week I bought quite a lot and make them in Vaggy oil thy will stay few months :) BTW I use gloves to peel the skin
Great way to preserve! I haven’t tried that yet 💜
Very insightful and will definitely try. Thank you for this tutorial 🙏
loved it.
💜
Loved this! I’ve got a big ol’ bag of garlic in the fridge, that someone gave to me….. siiiiigh, I have to peel it all tho… 😂😫🇺🇸🇺🇸🇺🇸
love fermented foods can you tell me why would someone pickled can garlic? is it you would eat like a pickled food? how can it be used otherwise? learning
The main reason is storage time. I wanted to have a good amount of garlic in hand without needing to find cold storage or refrigerate it. I will be using it same as any other garlic, in recipes but it is also tasty out of hand. You could use it as an appetizer or on a charcuterie board
That was my question too! I've ate it, but didn't think about using it in a recipe.
What is the shelf life please ? I possibly missed that part 😊
I'm wanting to do honey fermented garlic sometime
It’s a good one to do for sure 💜
When you were processing the jars, did you stack them in the water? Looks like the pot wouldn't be able to fit all of those side by side.
I do not stack when I’m water bath canning. It is such a quick processing time without much between time so it’s pretty simple to run multiple loads.
I love hearing the roosters so don't apologize. I'm fermenting garlic in honey tonight but I might save some to pickle and can. Thank you for this video. Blessings from Indy 💜
I love all those types of preserved garlic!
Great vid🥰..glad I found your channel. How long do you think it will stay in the fridge after you open a jar? I'm not sure if I should do 1/2 pints depending on the shelf live in the fridge. Thx marie from 🇨🇦
Welcome! I’m happy you found us! I would guess a few months at least in the fridge. The vinegar really extends the fridge life💜
do you boil the garlic first
How did you not process jam enough...I've done jam without a bath..
It too sure what you mean
How long is the shelf life doing it this way. I'm new to canning.
Welcome to canning! You are going to love it!!! In general 1-2 years before they start to lose some of their nutritional value but much longer before they go bad. In my pantry if it had a seal I keep it and many are from 2016 when I first started canning, but be sure to research so you can decide what you’re personally comfortable with
Hi, do you have any fix on garlic turning blue?
The only thing I’ve hear that can prevent it is using fresh garlic and being careful not to bruise it. There is nothing wrong with the blue though, it’s just a chemical reaction.
i know this is an older video, but it makes me wonder, why couldnt you ferment the canned garlic later? it's shelf stable this way, yes? then do the ferment when you need a jar.....hmmmm
Once it’s canned it’s a gonner, canning ends any bacteria it had so fermenting it after doesn’t work
@@FermentedHomestead yeah, i am sorry to hear that! but it makes total sense
thank you
how long can you shelf these ?
Not sure, we still have it and it’s just as good as the first day
Did you put it in the fridge for 4 weeks?
I canned it so no need, I left it on the shelf to pickle before trying it.
How do you use this?
We use it like any other garlic
Why all that sugar?
I made the mistake of trying one of my pickled Garlic one week after it sat in the bringe, it still taste like raw Garlic
Oh goodness! That sounds like quite an experience!
subbed
I have pickled veggies and turnips and they were great and I now
Like to pickle a lot. I never garlic,🤔. Maybe it’s time!
Try below recipes they were excellent:
Pickled turnips
th-cam.com/video/t6mR_7lCLx8/w-d-xo.html
Pickled cauliflower
th-cam.com/video/R8Qg6-6ucYM/w-d-xo.html
Did your garlic go blue? Mine has gone blue!
Sometimes the do, it’s a totally normal chemical reaction so no worries 😃
@@FermentedHomestead if I get up the garlic will it stop the process?
I’m not sure what you mean by “get up”
@@FermentedHomestead oops, heat up. Lol. I am trying that now!
I’m not sure which process you’re referring to? It’s pickled and canned so you can heat it all you like in cooking and such after the couple weeks of shelf time has passed. If you’re referring to the blue color I doubt it. The color is not bad, it’s just a natural reaction and has no effect on taste or food safety
But my garlic ended up turning blue 🙃🙃
Totally normal, they often change colors 💜
Is there a way to prevent that from happening ?
I’ve heard the newer the garlic the chances of it turning colors is less. It’s not a problem though, there’s nothing wrong with it and I’m told it will eventually turn back.
هههههههههه
💜
Background music is so annoying...why do you need it?
This video is so slow
Perhaps check your internet connection 👍🏻
CANNING, is slow. Lol 😂 This ain’t Cambells!
This chick talks a lot…. Lol
We’ll you did click on a 19 minute video on pickling garlic so I’m pretty sure that’s obvious from the start dude
She kept my attention all the way through… if she’d been sitting there like a bump on a log, silent the whole time, I definitely wouldn’t have enjoyed.
Talking is good! Keep it up 💜
How much garlic,?i missed you.thank you
I am new to canning, but could you swap the cider vinegar for white and nix most of the sugar? Or is that essential to canning? I hate sweet flavor pickle recipes, and am trying to make my own pickled garlic.
Yes, to both questions.
I think i did a brine w vinegar salt and sugar for my garlic and canned in mason jars....it turned GREEN.....ive heard people say that it's fine, it's a natural reaction....but I can't bring myself to even try it. What happened and should i just try preserving them in oil? I tried the first time with honey and they turned green as well. I'm tired of wasting expensive ingredients. Please help.
Oh it’s totally normal. Happened when i fermented garlic. The color will fade to normal, it’s just a chemical reaction when the allicin reacts with the vinegar, totally normal! And pretty 😀. For reals nothing to worry about
Would you pickle the scapes the same way. I would pickle with dill! I want to can it too.
I’ve never tried it but it could be? Im always hesitant to change waterbath canning recipes personally but it probably is fine
Fermented garlic is my absolute favorite. Hope all is well.
It is some tasty stuff for sure! All is well here 😀
I will give this a try. And also I’m going to check out your honey and garlic video thank you for doing these videos.
That’s awesome!!
Sweetie I just love your videos I don't know how long I will be watching them because my phone is tearing up there's times I can watch all of your videos and then my phone goes out it is not my battery it's something to do with my phone but I do love watching you can I honestly do I'm trying to get me another phone and you know how hard that is and where I got my phone through Straight Talk it is a Walmart phone but I need Straight Talk phone Samsung Galaxy but they are so expensive I've been trying to find somebody that's got one it's got some memory to it this one I've got his got none and the only thing it's on this one is my Facebook and my messenger and it's always saying it's full or something so I got to get me another phone and I hope I get to watch you can infer it more have your stuff I do love watching you and I have not never done no garlic add canned green beans tomatoes meet a lot a lot of canning but never fermented anything I was always scared to but I so do love your videos like I said I hope I get to see more of them or until I get me a new phone but every since I've been watching you I love what you do thank you so much God bless you hope you had a good New Year's 2021 I hope it's better than 2020 thank you again so much be safe and God bless you
I’m so happy you’re here! You’ll have to tell me what you ferment first, I’m excited to hear! I found that Craigslist and Facebook marketplace are great places to get used phones, I just had to replace mine. It takes some time but it was pretty inexpensive.
@@FermentedHomestead I hope I can get me another one because it is so aggravating but I'm so afraid somebody will sell me one Maddie's worst one in mind I hope not cuz that's what I thought about doing is going on the market place thank you so much for your videos I really do appreciate them
You are one of my Faves to watch and learn from.
Thank you
Thank you! That’s so kind of you to say 💜 I’m happy you’re here!!
I love to hear my roosters crowing 🤣🤣
❤️❤️
When I hear someone say "I've never tried this before" or "1st time" I click off the video, your video is no exception. Basically you know nothing about pickling garlic but want to show people any mistakes you make? I want to waste my time watching someone with a decade of experience, who knows what they're doing, and makes a great end product.
You can't show me any of these, so please change your title to "just learning to pickle garlic so don't try what I do because it may be wrong".
Have a great day! 😘
* pls don't be american *....
🇺🇸
@@FermentedHomestead yeah it's because you still haven't figured out the benefits of the metric system and i can't be bothered to humor your laziness.
What an incredibly strange thing to judge someone for. I understand the benefits of the metric system, I just don’t care. As an American I’m a bit of a rebellious type and I don’t care much for mindless compliance. Best of luck finding someone to follow who parrots all of your beliefs back to you 👋🏻🇺🇸🇺🇸🇺🇸🇺🇸
@@premier69 little rude are you not
@@WarriorforTruth429 meh, I'm sick and tired of americans being "special" all the time.