A Simple Way to Harvest and Preserve Garlic

I like to make my life easier, so I’m always looking for the simplest ways to preserve and consume my garden produce.

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Today I dug up half of my garlic. Garlic is ready when the bottom four leaves of the stalk have turned brown. For Zone 3, this is usually mid to late August.

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After separating the cloves I carefully washed and patted them dry with a towel.

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I then tossed the cloves into my tiny food processor and added enough vegetable oil to cover them.

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I used the pulse button to control the chopping until I had the consistency I wanted, just slightly larger than a mince.

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I put the resulting mixture in a jar, topped it up with a bit more veggie oil and that’s it. The mixture lasts for several weeks in the fridge and after I’ve used up all the garlic I have fabulous oil to use as well.

Note: Storing garlic in oil at room temperature can result in proliferation of botulism, and botulism poisoning is a potentially fatal condition. Always store the oil at less than 3 degrees C and use it only if cooking thoroughly. 

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