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I am looking for recipes on how to can garlic. I do not want to pickle it. I've heard you can "float" it in oil and process it, but am unsure if this will work. Would you be able to help me?

Canning garlic is not recommended because the resulting product has little or no flavor. I have never seen a recipe for doing it.

You might be interested in reading the article written by one of my friends in California on the subject of preserving garlic that can be found at


Douglas L. Holt, Ph.D., Chair, Food Science and Extension Specialist, University of Missouri-Columbia






Last update: Tuesday, May 05, 2009



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