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California Farm Garlic in Olive Oil, German Recipe
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Chef :
Hobby HorsemanCalifornia 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.
Ingredient
Food ration :
2 people, 1 quart mason jarCooking time :
Blanch 15 min, sterilize oil, store 1 year
1 cup
canola oil
1 Tbs
dried thyme
Cooking instructions
* Step 1
Blanch unpeeled garlic cloves 15 minutes in salted boiling water. Cool, peel and dry.
* Step 2
Heat olive oil and thyme to 251F degrees, 15 minutes, cool. Put dry and blanched cloves in sterile jar, cover with cooled olive oil and thyme. For this test, we will keep the jar unopened for a year.
* Step 3
After a year, run botulism test on blanched only garlic cloves to be sure. Eat if safe.
* Step 4
Select the best Siberian Hardneck bulbs as seedbulbs and plant in October. 3 large bulbs grow thirty new bulbs.
Note: if there is a photo you can click to enlarge it
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