Why should you keep Garlic in your pantry?

Not only does it taste amazing, but each tiny garlic clove also hides a treasure trove of beneficial effects. From boosting the Immune System to lowering blood pressure to reducing cholesterol.

It also contains beneficial trace minerals such as:

Manganese: 23% of the RDA.



Vitamin B6: 17% of the RDA.



Vitamin C: 15% of the RDA.



Selenium: 6% of the RDA.



Fiber: 1 gram.



Decent amounts of Calcium, Copper, Potassium, Phosphorus, Iron and Vitamin B1.

*the above is for a 1 ounce (28 grams) serving of garlic

Plus it has been found to improve bone health, increase estrogen levels in females and improve physical performance. It’s also high in antioxidants and can even reduce lead toxicity.

So whether you grow your own or purchase it by the 5 pound bag. Garlic is definitely something I know I can’t live without in my pantry.

Options for Storing:

Canning

When canning garlic you can go the Garlic Jelly route or you can go with Pickling.



Garlic Jelly Print Ingredients ¼ cup fresh garlic, finely chopped

⅔ cup apple cider vinegar

2 cups sugar

1 cups water

1 (2/3 ounce) package dry pectin Instructions In a blender or food processor, Blend the garlic and ½ of vinegar until smooth. In a saucepan, combine the garlic mixture, remaining vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat. Immediately fill sterilized half pint jars with the jelly, leaving ¼-inch head space. Allow to cool and place in refrigerator or process for canning 3.2.2802

Easy Refrigerator Pickled Garlic Print Ingredients Whole Garlic Cloves

¾ cup Apple Cider Vinegar

2 teaspoons Pickling Saltor Kosher Salt

1 8-Ounce Half Pint Jar Instructions Peel garlic cloves. Place in a clean, sterilize jar. I used a plastic cover to avoid reactions with the vinegar. Mix vinegar and salt in a separate bowl or jar. Pour over garlic to cover. Cover with the lid and place in refrigerator. 3.2.2802

Food Saver

The FoodSaver is a no-no in this department. Garlic is not something you want to store in a vacuum sealed bag or container. It releases gases related to due to its allicin sulfur derivatives it contains, which will cause the bag to expand like a “nerf ball” or a bottle to burst, which makes this an unsafe way to store.

Freezing

My favorite way of storing garlic is whole in a Ziploc bag. You can just reach in grab a couple of cloves and chop still frozen. Freezing garlic makes it very easy to slice paper thin though some people swear it losses it’s flavor. I always grab an extra clove or two which may be why I don’t notice a difference.

Another method I like to use is mixing it with extra virgin olive oil and running it through the food processor. Then placing in silicone molds to freeze in portions for use.

The United States Food and Drug Administration issued a warning in 1993 about storing garlic in oil, triggering widespread concerns about the safety of keeping garlic in different types of fats. It is in fact perfectly safe to store garlic in oil, with a couple of critical caveats that should be kept in mind. Very few people have actually gotten sick from this garlic; the food-paranoid might want to be more worried about meat products like oysters and chicken, which routinely cause food-borne illness when handled improperly. The concern with storing garlic in oil is that garlic is a low-acid vegetable, which makes it ideal for culturing Clostridium botulinum, the bacteria that causes botulism. As long as the bacterium is exposed to oxygen, it cannot develop the spores which secrete the toxin, so garlic itself is perfectly safe. However, when garlic is placed in oil or fat, an anaerobic environment is created, and if the bacteria is present, it can cause botulism in anyone who consumes the product. SOURCE: The Wise Geek

You can also make prepared Garlic Bread portions with Italian Herbs and Parmesan Cheese already added.

Dehydrating

Slice or Mince the garlic and place in Dehydrator or spread on Fruit Roll Sheets till dry and brittle.

You can keep it as is or go one step further to crush in a Mortar and Pestle or food processor to make garlic powder

Did you know Garlic turns blue/green and that it’s normal?

If fresh garlic is picked before it is fully mature and hasn’t been properly dried, it can turn and iridescent blue or green color when in the presence of an acid, like the vinegar in your dressing or in the Cuban Mojo. It’s caused by an allinin derivative which gives garlic it’s distinct smell.

Books and Reference Materials:

** Updated on 10/10/2014 to include information on botulinum and freezing **

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