We harvest Siberian hardneck garlic bulbs once a year. They last 5-6 months when dried. To preserve them till next harvest, we make garlic confit in hot oil. When garlic is kept away from oxygen, it can develop botulism if not heated first properly, 15 minutes at 251F degrees.
There is also a different way, a german recipe, that does not have the same heating method. I love the way german preserved fresh garlic cloves taste in olive oil.
We made one jar to store and test in our hot desert climate. It will take a year to find out how it keeps its flavor and texture compared to garlic oil confit.
If you are concerned about preservation risks, follow the instructions on soeasytopreserve.com.