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Garlic may be small, but its bold flavor has shaped the world’s cuisines for thousands of years. From Mediterranean dishes to Asian stir-fries and everything in between, garlic is a culinary powerhouse. And for home canners, having minced garlic ready to use is a game-changer when it comes to quick meal prep.
A Brief History of Garlic
Garlic (Allium sativum) is one of the oldest cultivated crops in human history, with origins tracing back over 5,000 years to Central Asia. The ancient Egyptians revered it for both flavor and medicinal use, even placing bulbs in tombs like King Tutankhamun’s. Garlic spread through trade routes into Europe, India, and eventually the Americas, becoming a staple in cultural cuisines across the globe.
Nutritional Benefits of Garlic
Garlic isn’t just flavorful—it’s also incredibly good for you. It contains compounds like allicin, which is linked to antimicrobial and anti-inflammatory effects. Garlic supports heart health, may help regulate blood pressure and cholesterol, and can boost the immune system. Its concentration of manganese, Vitamin B6, Vitamin C, and selenium makes it a nutrient-dense ingredient that punches far above its weight.
Using Pressure-Canned Garlic in Cooking
Once pressure canned, minced garlic becomes an easy and safe flavor boost for countless recipes. Add it to stir-fries, soups, sauces, dressings, and marinades with no need for chopping or peeling. A teaspoon can be sautéed with butter for an instant aromatic base, or stirred into rice, beans, or pasta. Because it’s preserved in water, the garlic retains its pungency.
Canning Minced Garlic in Water
Yield: About 7 half-pints
Prep Time: 45 minutes
Processing Time: 45 minutes (half-pints)
Ingredients
- 3 to 4 cups peeled garlic cloves (about 2 to 2.5 lbs whole heads)
- Optional: Pickling salt (¼ teaspoon per half-pint jar)
Instructions
- Prep the Garlic by peeling garlic cloves and mince them finely using a food processor or sharp knife. Set aside.
- Wash half-pint jars, lids, and bands in warm, soapy water. Rinse thoroughly. Keep jars warm until ready to use.
- Bring a pot of clean water to a boil. This will be used to fill the jars over the minced garlic. Using a funnel, pack the minced garlic loosely into each hot jar, leaving 1-inch headspace. Add optional ¼ teaspoon pickling salt per jar if desired.
- Pour boiling water into each jar, maintaining the 1-inch headspace.
- Wipe jar rims with a washcloth dipped in vinegar. Apply lids and screw bands and hand tighten.
- Place jars in a pressure canner with the recommended amount of water. Process half-pints for 45 minutes at 10 PSI or according to your elevation and canner type. If processing in pints, process for 50 minutes and 55 minutes for quarts.
- Allow canner to return to zero pressure naturally. Remove canner lid and allow jars to rest for 10 minutes before removing them to cool.
Pressure canning garlic at home gives you instant access to one of the most useful and delicious kitchen staples. You’ll save time on prep and always have rich flavor on hand, ready to add depth to any dish.
Pro Tip: Use a stainless steel blade when processing garlic and avoid aluminum pots when heating or storing garlic. Garlic can react with some metals and cause off-colors or flavors.
Happy Canning!
xo
Diane, The Canning Diva
www.canningdiva.com
