California Farm Pressure Cooked Garlic in Olive Oil

Name: How to cook California Farm Pressure Cooked Garlic in Olive Oil - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Pressure Cooked 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. According to European Guidelines, weckenonline.eu, garlic botulism is killed at boiling temperatures, 100 C degrees, 212 F, and 15 minutes. Only pressure cooking with steam gets hot enough to preserve garlic at 250F degrees.

Ingredient

Food ration :

2 people

Cooking time :

Under an hour

2 pounds

hardneck garlic bulbs, peeled after steaming

2 cups

extra virgin olive oil

2 cups

canola oil

4 leaf

laurel

Peppercorns

1 Tsp

Dried thyme

Cooking instructions

* Step 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.

* Step 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.

* Step 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.