50 shades of Garlic
The Prepper’s garlic
Everyone has their own taste and preference of style of garlic, minced, fried, crushed, fresh, dried, powdered, fermented, strong, sweet and long last spicy. Jars of many types grace the refrigerator shelves and spice isles of the grocery. Preserving garlic usually requires dehydrating, pickling, freezing, and or pressure canning according to a recipe.
Personally I like fresh garlic from the garden crushed and rested for 10 minutes before use. That is not convenient when backpacking, hiking, or quick work day dinners. Yes fresh garlic in olive oil will be fresh for a week in the refrigerator. Still requires peeling, chopping, and short shelf life. Not to mention clean up and smells. For the busy cook jars of minced garlic are a ticket to easy and fast cooking. Downsides are preservatives, dyes, food additives, and other unknowns like age or origin. There is an easier and cheaper way. Make your own jarred minced garlic from dehydrated garlic, salt, hot water, olive oil and citric acid. My inspiration comes from http://thesunnypatch.ca/how-to-make-your-own-jarred-minced-garlic/ This method produces a mellow minced garlic with little effort. I use a sterilized half pint canning jar for this and organic dry minced garlic.
Three simple steps to semi-homemade jarred minced garlic
- Add enough dried minced garlic to fill the jar about 1/3 full. Then add 2 tablespoons of olive oil, a ¼ teaspoon of sea salt, and ¼ teaspoon citric acid to jar.
- Fill the jar with boiling water but be sure to leave a 1/2″ gap at the top for the garlic to swell up.
- Cover it securely and shake well. It will be hot. Let it sit 20 minutes. Keep refrigerated.
Easy, simple, and lasts about a month in the fridge. It cost me 75 cents minus the jar.