yep its called lazy garlic over here in the UK, the UK being Wales,Scotland,the North of Ireland and England. great video most only use oil and dont soak it beforehand
Yeah, that’s why the food preservation dept at this university started studying the safety of that method. Without acidification, botulism risk goes up.
Thank you for this training video. It is important for people to know about the safety of keeping garlic. I was told to just put my garlic from the garden after peeling into oil in jars. Something was telling me to explore this further and learn properly. So glad I did !! You make your video very clear and I love the step by step teaching. Thank you!
The Iowa Univ article states mince garlic into ' NO larger than 1/4 inch pieces, smaller is fine.' Thank you for providing this valuable information. I add the oil as I fill the jars to be sure all garlic is oil coated and I find this easier to do.
Just discovered your channel. You do an excellent job explaining the process. I grew garlic for the first time this year and was looking for a good preservation method. Thank you!
Welcome to the farmstead! 🙂 Growing garlic is so much fun. We just harvested our own this year and it's about time for me to pull our this preservation method again!
Just planted my garlic for next year. It will be our first time growing garlic. I love the ideal you shared with every one. Thank you so much. We live on the outskirts of Montreal.
I'm so glad I found this video. I've heard about the dangers of botulism and garlic and it's always made me nervous. Do you taste the citric acid at all? Thanks.
Not at all! The citric solution is drained off towards the end of the process. 😊 It’s the same ingredient that is used in the minced garlic jars at the store.
Thank you for the great video. Have you read anywhere about using avocado oil versus olive? Avo has a higher smoke point and is better for higher-heat cooking. Happy cooking!
I haven't read about using avocado oil, but we usually focus on following traditional food preservation methods as much as is safe in the modern world. I'd assume it would work the same especially if you're keeping it in the fridge which already helps in the preserving process.
Hi I live in Perth Western Australia and have been growing garlic for about 8 years now. Every year they get better and better. I have just made your mince garlic for the first time and I am very happy with it so thank you. One question if you want to preserve whole garlic cloves do you use the citrus acid on them as well.
It so fun naturalizing varieties to your own garden and taste! So glad the minced garlic turned out well for you; I just made me first batch of this year myself. For whole cloves, I think pickling and water bath canning is the approved method. The key with the minced garlic is it is small pieces that can absorb the acid quickly. Not sure if whole cloves could absorb the acid to their center efficiently to make this a safe recipe for whole cloves.
@@gailboelema4654 Afraid I don't have a fermented garlic recipe, but I have been enjoying the recipes from Canning for a New Generation cookbook ( amzn.to/3PIfJEx) and she has a few other recipes for preserving garlic. For fermenting this book (amzn.to/43emT6u) on cultured foods has been recommended to me, but we haven't dabbled in fermenting beyond cucumbers and sauerkraut and kombucha yet! 🙂
Hello i was making Raw garlic infused olive oil.. but i seen a few bad things so its got me worried 😭 how do i make this safely i am making them as xmas gifts this yr my family loves mine so i wanted to make everyone their own lol but i worry i will do it wrong and cause botulism ive made it for myself but it never lasts long at all in my house can anyone help me out on this i google it but i find to many conflicting results
We show the process in the video. You just have to acidify the garlic before adding the oil. Here's the food safety tested recipe: www.foodprotection.org/files/food-protection-trends/Jul-Aug-14-Abo.pdf
@@DanielPayne-zj3wm We keep ours in the fridge and usually finish it up shortly before our next harvest. So quite a few months in the fridge. I don’t know about at room temperature as we haven’t tried that personally. It's been several years since I read the university study on minced garlic, but it may mention recommended time frames; th-cam.com/users/redirect?event=video_description&redir_token=QUFFLUhqbDNJRFhUNnZPRVU5SmtGZ0dqdjY1dDQ4SF9mUXxBQ3Jtc0trcUM3aTlqMUpoTmZWSEVyZDlPUmp0VkFrc1BPamNxb2Nub0dELWg5SnhrTm5ocmJ0aFczaDc1dFYtUktwNzZMM2hTQ0lEa2FmOEhLSXFRWHNzd0hFa1c0WnB6ME1HcTByTUJKZV9mRk1fTjdMaFRsRQ&q=https%3A%2F%2Fwww.foodprotection.org%2Ffiles%2Ffood-protection-trends%2FJul-Aug-14-Abo.pdf&v=_rT_uLVuFf0
Hello! It only soaks for that first day, so we haven’t found it affected flavor. At least not enough to give up the convenience 😉 it’s similar to the minced garlic sold in jars at the store
Thanks for a great video! Do you find that the garlic loses any flavour with the citric acid bath and rinse? I've seen this done with whole cloves and white vinegar, but I don't like the 'pickled' flavour of using white vinegar so am hoping also the citric acid is not so 'vinegary ' flavoured, if you know what I mean :) I planted my own garlic for the first time this year here in Western Australia, but my cloves are a lot smaller than yours!
We haven't found that the citric acid changes the flavor any, but it gets rinsed off after 24 hours, so it isn't on there too long to mess with flavor. We struggled with smaller cloves too our first few years. Frustrating when you've waited so long! We've found that garlic (in our area at least) it a fairly heavy nitrogen-lover and need full sun. We tried partial sun location the first 2 years without much success. We also started weekly applying fish emulsion fertilizer and the garlic was much happier. We usually stop applying it 3-4 weeks before we plan to harvest. Best of luck with your garlic! :-) th-cam.com/video/4DW6TIHTAqc/w-d-xo.html
Uh oh! Sounds like the pH might have been off in the acid solution? While we’ve never had it happen before, here’s a good article explaining what happened: www.growveggy.com/b/garlic-turns-green/
Why peel garlic on the spot with soil on the hands instead of later in the kitchen? Does the processed garlic maintain any taste? Usually the punch quickly goes after I add pressed garlic to a meal. Similar to other sharp crops like cabbage or raddish. Seems a bit wasteful to have so much garlic infusion drained down the sink. Couldn't you mix more concentrated acid into the mince and not drain it? I feel like this recipe has grown from dilute acetic acid. She called the potatoes "pit haters".
It just depends on what regions we're from . I talk fast . I've always talked fast . I work in an emergency medicine situations . And I have a lot to say for nurses to do . Don't have time to talk slow . But when I go home to the south I talk slower because we Southern ladies have good manners. That way we're all heard and understood by our older maybe less hearing people or mostly because some people aren't integrated enough to understand, so we don't want to confuse them.
I saw ur video last yr and followed ur method. There's NOT to many that tells you the right way to preserve garlic. Ty 😊
Thank you so much for sharing this information for safe preservation.
yep its called lazy garlic over here in the UK, the UK being Wales,Scotland,the North of Ireland and England. great video most only use oil and dont soak it beforehand
Yeah, that’s why the food preservation dept at this university started studying the safety of that method. Without acidification, botulism risk goes up.
Thank you for this training video. It is important for people to know about the safety of keeping garlic. I was told to just put my garlic from the garden after peeling into oil in jars. Something was telling me to explore this further and learn properly. So glad I did !! You make your video very clear and I love the step by step teaching. Thank you!
So glad you found it helpful!
Yum.
I planted 32 cloves... I'll be looking forward to this recipe come August, after everything has cured for a bit!
Enjoy!
The Iowa Univ article states mince garlic into ' NO larger than 1/4 inch pieces, smaller is fine.' Thank you for providing this valuable information. I add the oil as I fill the jars to be sure all garlic is oil coated and I find this easier to do.
So glad you found it helpful!
Just discovered your channel. You do an excellent job explaining the process. I grew garlic for the first time this year and was looking for a good preservation method. Thank you!
Welcome to the farmstead! 🙂 Growing garlic is so much fun. We just harvested our own this year and it's about time for me to pull our this preservation method again!
I planted garlic last fall and will be harvesting it this spring or summer. can't wait. I have a small garden. I think I will have about 50 heads.
How exciting! :-) Homegrown garlic tastes amazing.
Just planted my garlic for next year. It will be our first time growing garlic. I love the ideal you shared with every one. Thank you so much. We live on the outskirts of Montreal.
How exciting to have your first garlic planted! :-) The flavor of homegrown garlic is totally worth the wait!
Thx so much for your video! So appreciate knowing how to preserve our garlic!! God Bless!
Glad it was helpful! :-)
New here and thank you for sharing this. Great info
Welcome to the farmstead! 🙂
Put in container shake shake peal comes off
I'm so glad I found this video. I've heard about the dangers of botulism and garlic and it's always made me nervous.
Do you taste the citric acid at all? Thanks.
Not at all! The citric solution is drained off towards the end of the process. 😊 It’s the same ingredient that is used in the minced garlic jars at the store.
@@cottagefarmstead Thank you!
ok daft question but why not mix the garlic and olive oil in the bowl the jar them up
Don’t see why that wouldn’t work!
Thank you for the great video. Have you read anywhere about using avocado oil versus olive? Avo has a higher smoke point and is better for higher-heat cooking. Happy cooking!
I haven't read about using avocado oil, but we usually focus on following traditional food preservation methods as much as is safe in the modern world. I'd assume it would work the same especially if you're keeping it in the fridge which already helps in the preserving process.
You're awesome. Thank you for replying so quickly! I'm going for it:)>@@cottagefarmstead
Hi I live in Perth Western Australia and have been growing garlic for about 8 years now.
Every year they get better and better.
I have just made your mince garlic for the first time and I am very happy with it so thank you.
One question if you want to preserve whole garlic cloves do you use
the citrus acid on them as well.
It so fun naturalizing varieties to your own garden and taste! So glad the minced garlic turned out well for you; I just made me first batch of this year myself. For whole cloves, I think pickling and water bath canning is the approved method. The key with the minced garlic is it is small pieces that can absorb the acid quickly. Not sure if whole cloves could absorb the acid to their center efficiently to make this a safe recipe for whole cloves.
Do you have a recipe for fermented garlic cloves.
Your recipes are the best my minced garlic looks amazing.
@@gailboelema4654 Afraid I don't have a fermented garlic recipe, but I have been enjoying the recipes from Canning for a New Generation cookbook ( amzn.to/3PIfJEx) and she has a few other recipes for preserving garlic. For fermenting this book (amzn.to/43emT6u) on cultured foods has been recommended to me, but we haven't dabbled in fermenting beyond cucumbers and sauerkraut and kombucha yet! 🙂
Great video! 🙏 I’m going to try this.
Happy garlic peeling! :-)
Do you know if this method reduces or destroys the benefits of the allicin that is produce after mincing? Thanks
Afraid I do not know, but if it is an acid-sensitive compound it might be affected.
Hello i was making Raw garlic infused olive oil.. but i seen a few bad things so its got me worried 😭 how do i make this safely i am making them as xmas gifts this yr my family loves mine so i wanted to make everyone their own lol but i worry i will do it wrong and cause botulism ive made it for myself but it never lasts long at all in my house can anyone help me out on this i google it but i find to many conflicting results
We show the process in the video. You just have to acidify the garlic before adding the oil. Here's the food safety tested recipe: www.foodprotection.org/files/food-protection-trends/Jul-Aug-14-Abo.pdf
Thank you I haven't watched your whole video I had to pause it and take care of household duties lol I will watch it all thank you 😊
Can you provide a link to the article for the University of Iowa food safety study?
Sure! It turns out it was University of Idaho , not Iowa :-) www.foodprotection.org/files/food-protection-trends/Jul-Aug-14-Abo.pdf
@@cottagefarmsteaddo you know approximately how long it is good for after it has been processed and sealed?
@@DanielPayne-zj3wm We keep ours in the fridge and usually finish it up shortly before our next harvest. So quite a few months in the fridge. I don’t know about at room temperature as we haven’t tried that personally. It's been several years since I read the university study on minced garlic, but it may mention recommended time frames; th-cam.com/users/redirect?event=video_description&redir_token=QUFFLUhqbDNJRFhUNnZPRVU5SmtGZ0dqdjY1dDQ4SF9mUXxBQ3Jtc0trcUM3aTlqMUpoTmZWSEVyZDlPUmp0VkFrc1BPamNxb2Nub0dELWg5SnhrTm5ocmJ0aFczaDc1dFYtUktwNzZMM2hTQ0lEa2FmOEhLSXFRWHNzd0hFa1c0WnB6ME1HcTByTUJKZV9mRk1fTjdMaFRsRQ&q=https%3A%2F%2Fwww.foodprotection.org%2Ffiles%2Ffood-protection-trends%2FJul-Aug-14-Abo.pdf&v=_rT_uLVuFf0
Can you use water rather than oil?
The recipe has only been studied with oil, so I can't vouch for safety with water.
Thank you!
Hello from NY 👋🏽 just curious, don’t the water mixture take away from the garlic flavor/taste
Hello! It only soaks for that first day, so we haven’t found it affected flavor. At least not enough to give up the convenience 😉 it’s similar to the minced garlic sold in jars at the store
@@cottagefarmstead ok 😊 I’ll give it a shot
Thanks for a great video! Do you find that the garlic loses any flavour with the citric acid bath and rinse? I've seen this done with whole cloves and white vinegar, but I don't like the 'pickled' flavour of using white vinegar so am hoping also the citric acid is not so 'vinegary ' flavoured, if you know what I mean :) I planted my own garlic for the first time this year here in Western Australia, but my cloves are a lot smaller than yours!
We haven't found that the citric acid changes the flavor any, but it gets rinsed off after 24 hours, so it isn't on there too long to mess with flavor. We struggled with smaller cloves too our first few years. Frustrating when you've waited so long! We've found that garlic (in our area at least) it a fairly heavy nitrogen-lover and need full sun. We tried partial sun location the first 2 years without much success. We also started weekly applying fish emulsion fertilizer and the garlic was much happier. We usually stop applying it 3-4 weeks before we plan to harvest. Best of luck with your garlic! :-) th-cam.com/video/4DW6TIHTAqc/w-d-xo.html
@@cottagefarmstead Thanks! :)
Hi, tried your method to the “T” but the whole garlic and water turned green. Why. Please let me know what end wrong
Uh oh! Sounds like the pH might have been off in the acid solution? While we’ve never had it happen before, here’s a good article explaining what happened: www.growveggy.com/b/garlic-turns-green/
@@cottagefarmstead thank you for your reply, much appreciated. Will go through the article and understand what happened and then give it another try.
Can I use another preserving powder?
@@christinesinyangwe6999 it has to be acid.
Why peel garlic on the spot with soil on the hands instead of later in the kitchen? Does the processed garlic maintain any taste? Usually the punch quickly goes after I add pressed garlic to a meal. Similar to other sharp crops like cabbage or raddish. Seems a bit wasteful to have so much garlic infusion drained down the sink. Couldn't you mix more concentrated acid into the mince and not drain it? I feel like this recipe has grown from dilute acetic acid. She called the potatoes "pit haters".
No, no,no, this way !!!
You should have closed captions hard to understand what you say!
Thats something that YOU turn on at your end. There is a little box on the bottom of your screen that says CC, click on that.
@@chrisward7928 Of course but what do you do when it says no captions available????
How much is a pint? The other 96% of the planet wants to know…
2 cups or 16 fluid ounces
Why do US Americans talk sooooo…… slow…. lyyyyyy….
It just depends on what regions we're from . I talk fast . I've always talked fast . I work in an emergency medicine situations . And I have a lot to say for nurses to do . Don't have time to talk slow . But when I go home to the south I talk slower because we Southern ladies have good manners. That way we're all heard and understood by our older maybe less hearing people or mostly because some people aren't integrated enough to understand, so we don't want to confuse them.
Honestly it makes me laugh sometimes when I see people religiously debubble in thick viscid pastes. Not happening! You add more air by doing that.