California Farm Garlic in Olive Oil
Following the University of California Food Preservation Guidelines, and the University of Georgia website soeasytopreserve.com, Garlic botulism is not killed at boiling temperatures, it needs 250 F degrees and 15 minutes.
But, According to European Guidelines, weckenonline.eu, garlic botulism is killed at waterbath temperatures, 100 C degrees, 212 F, and 15 minutes. Only pressure cooking with steam gets hot enough to preserve garlic at 250F degrees.
Compared to the european water bath method, our american pressurized steamed garlic tastes like mush.
This pressure steamed recipe cooks garlic cloves for 15 minutes and they are then immersed in sterilized oil. We will taste them regularly during the year to see how they maintain their quality.
October 2024 update: planting time for new garlic. We are planting Susanville garlic, the most expensive large garlic bulb we know of, $30 per bulb. However, it retains its freshness and flavor for ten months, instead of our current 5 month garlic. We shall taste it fresh in a year, and taste it dried in two years.
California Farm Garlic in Olive Oil
Following the University of California Food Preservation Guidelines, and the University of Georgia website soeasytopreserve.com, Garlic botulism is not killed at boiling temperatures, it needs 250 F degrees and 15 minutes.
But, According to European Guidelines, weckenonline.eu, garlic botulism is killed at waterbath temperatures, 100 C degrees, 212 F, and 15 minutes. Only pressure cooking with steam gets hot enough to preserve garlic at 250F degrees.
Compared to the european water bath method, our american pressurized steamed garlic tastes like mush.
This pressure steamed recipe cooks garlic cloves for 15 minutes and they are then immersed in sterilized oil. We will taste them regularly during the year to see how they maintain their quality.
October 2024 update: planting time for new garlic. We are planting Susanville garlic, the most expensive large garlic bulb we know of, $30 per bulb. However, it retains its freshness and flavor for ten months, instead of our current 5 month garlic. We shall taste it fresh in a year, and taste it dried in two years.
Cooking Instructions
- 1
Pressure Steam whole garlic bulbs, unpeeled. 15 minutes. Cool. Peel cloves. Dry peels and pulverize to sprinkle on dishes. If you bought chinese garlic, discard. Put cloves in sterilized mason jar. Heat olive oil and canola oil mix in oven, 251 F degrees, cool, pour over pressure steamed peeled garlic cloves in mason jars. Remove cloves with skewer to maintain sterile environment.
- 2
Compared to pressure steamed mushy garlic, these garlic bulbs are heated 15 minutes at 251F degrees in olive and canola oil to preserve, called garlic confit. Garlic confit looks darker than pressure steamed garlic and tastes stronger, and the olive oil has a delicious garlic flavor.
- 3
This is a jar of test garlic following the european garlic preservation method of blanching garlic 15 minutes in a boiling water bath and then covering with sterilized oilve oil and canola oil. This jar will be left unopened and tested for botulism next year. The garlic cloves in this jar taste better than the pressure steamed ones as well as the confit ones. I use the sharp probe thermometer to skewer garlic cloves without contaminating the garlic.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
California Farm Garlic in Olive Oil, German Recipe California Farm Garlic in Olive Oil, German Recipe
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.
-
California Farm Garlic Confit and Puree California Farm Garlic Confit and Puree
We grow hardneck garlic cloves, and have two lucious bay laurel trees for fresh laurel leaves, and grow fresh thyme, blossoming at the moment, the major ingredients in garlic confit in oil. Always keep a jar in the fridge. The garlic skins and cores are pulverized in the food processor and sprinkled like granulated garlic. No waste.Our garlic confit is adapted from a recipe from the famous greek chef Michael Psilakis, without the salt. We dont add salt to oil, we add salt after frying, salt makes oils rancid.There is a concern that garlic in oil can cause botulism. According to university research, when heated at least 15 minutes at 251 F degrees, botulism is killed. So we cook at 251F degrees in a mixture of olive and canola oil. We also keep ours in the freezer.Our garlic puree is made in an instant from confit garlic cloves and flaked seasalt with a mortar and pestle, a garlic press, or a mallet, or lay the side of a knife on top and press. -
California Farm Made Granulated Garlic California Farm Made Granulated Garlic
Our harvest of hardneck garlic in July provides great dried bulbs, but only for half a year, then the garlic bulbs start to wither. We make granulated garlic from unblemished, dried whole garlic bulbs in winter to use the rest of the year with this recipe. Perfect till next harvest if kept in airtight containers. Best for use in baking and in soups and sauces. Granulated garlic freezes and thaws well. -
California Farm Made Black Garlic California Farm Made Black Garlic
Making black garlic turns pungent white garlic bulbs into a mild black specialty, and preserves the bulbs for a year. To make black garlic, I only needed to put the bulbs in a turkey roasting bag in an old crockpot for two weeks. The “keep warm” function on my lil old crockpot is like a rice cooker, keeps warm at 150 F degrees. I included a black garlic ripeness test in here.The garlic becomes mild with a sticky sweet flavor, like dates or molasses. A delicacy, great flavor enhancer, soup, salad dressing, sauce maker.I included a money saving tip in this recipe on how to make a simple solar powered crock pot dehydrator. Free electricity. -
California Farm Olives California Farm Olives
This is a foolproof farm method to make green as well as black preserved olives, not salty, from the same fresh green local Sevillano olives, grown right here. We make five buckets of five lbs. each, taste one olive once a month till they develop their flavor over the time span of a year till next October harvest. You can use tall plastic food containers with lids, keep the proportions the same, to make smaller quantities. -
California Farm Persian Pickled Garlic California Farm Persian Pickled Garlic
This recipe is from cookpad member Mahsa Aras. Thank you. I am always very careful when fermenting garlic because of botulism. She keeps her garlic refrigerated after pickling. I also sterilized the garlic in a water bath just to be sure. Hope that did not spoil the flavor.Her garlic tastes really really good after two days, spicy and intense, you wont need much! -
California Farm Garlic Bulb Rescue California Farm Garlic Bulb Rescue
We grow our own Siberian hard neck garlic, one crop per year, harvest in July. Dried garlic stays only fresh for 5-6 months, to use them year-round, we fry garlic in oil and keep them in jars, called garlic confit. Some people pressure can them. The heating affects the taste and texture.When you have only one or more bulbs getting soft, here is how to rescue.Cookpad member Ricardo suggested peeling, blanching and then freezing garlic cloves individually on parchment paper and storing them frozen. I did, they taste good after freezing. I will use and taste them every month to see how they make it to next harvest in July. Thank you, Ricardo. We use these frozen garlic cloves like we would fresh ones.We also planted a new variety, Susanville garlic, which lasts ten months when dried. Results in two years. -
140 California Farm Garlic Noodles 140 California Farm Garlic Noodles
Handmade fresh fettucini noodles are quick, 15 minutes, and easy to make. To cook the noodles al dente, i use a cast iron skillet with boiling water, instead of a huge pot with lots of water. This recipe uses heaps of garlic cloves fried in ghee butter in a second skillet, with bean sauce and oyster sauce. You can easily make these sauces and ghee at home from scratch, I posted recipes in cookpad. A tablespoon of Icelandic black caviar added to this dish makes it even more special. -
California Farm Roasted Garlic Cream Soup California Farm Roasted Garlic Cream Soup
Just like french onion soup doesnt make you smell like onion, garlic soup is a french farm country delicacy that gives incredible flavor without leaving any garlic smell. And this recipe roasts the bulbs in such a way that the cloves come out without peeling with your fingers.We grow a mild garlic called elephant garlic, twice as big as regular garlic and twice as mild. Garlic is believed to be good for you, a potent natural antibiotic, but we make this garlic soup for its delicate creamy flavor. Sprinkle with bacon bits, serve with sourdough bread and a glass of dry white wine.Here is the recipe. -
California Farm Frozen Garlic Puree Paste Ice Cubes California Farm Frozen Garlic Puree Paste Ice Cubes
Garlic puree is pure minced whole garlic bulbs and good for a few days after thawing. Garlic paste is puree with olive oil and flaked seasalt and is good for a week after thawing. A great way to save garlic bulbs when they get soft. An ice cube has the strength of half a bulb.The ice cube tray holds 14 ice cubes, that is seven whole bulbs of garlic. The trays have covers, they stack. Good for a year in the freezer. Best for pastas, olive oil dips, garlic butter, garlic aioli and mashed potatoes. -
California Farm Lemon Grass Oil Confit California Farm Lemon Grass Oil Confit
This one is fun. A pound of Lemon grass stalks and leaves contain two teaspoons of strong, pungent, pure lemon grass oil, one teaspoon is released in oil which flavors a full cup of mild grapeseed oil, turning it into fragrant lemon grass oil for cooking, stir frying, massage, and aromatherapy. The stalks retain the other teaspoon of oil and flavors for cooking. Stays fresh for two years without turning rancid, gets stronger every month from stalks left in bottle and jar. Use the stalks left in the jar also for stir frying. This method is technically called hot oil infusion, or making lemon grass confit. -
California Farm Black Garlic Cheese Pizza California Farm Black Garlic Cheese Pizza
Home made, quick, inexpensive, delicious pizza. Black garlic is milder than regular garlic, goes well with mild Brie cheese, flaked seasalt and virgin olive oil. Pizza from scratch in 20 minutes. Everybody loves them. Cost is lower than the pizza delivery person tip.
More Recipes
Comments