California Farm Garlic in Olive Oil

Name: California Farm Garlic in Olive Oil
Yield: 2 people
Cuisine: American
Ingredients: 2 pounds hardneck garlic bulbs, peeled after steaming; 2 cups extra virgin olive oil; 2 cups canola oil; 4 leaf laurel; 20 Peppercorns; 1 Tsp Dried thyme

Hobby Horseman @HobbyHorseman

California, United States

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.

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.

Hobby Horseman @HobbyHorseman

California, United States

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.

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.

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Ingredients

Under an hour

2 people

2 poundshardneck garlic bulbs, peeled after steaming
2 cupsextra virgin olive oil
2 cupscanola oil
4 leaflaurel
20Peppercorns
1 TspDried thyme
Equipment: probe thermometer, 4 quart pressure cooker, 2 quart mason jars with lids
Cost: pressure cooker $40, garlic farm free, 1 pint Tunesian Olive Oil $4, canola oil $3

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Steps

Under an hour

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.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on April 02, 2024 20:25

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.