No, I am not kidding with that title. I wasn’t complete until I discovered (and made) these roasted garlic cloves. If you find you don’t use garlic cloves fast enough, but hate that pre-minced stuff in a jar, this one is for you.
I have to thank Hank from Hunter Gardener Angler Cook for posting this recipe. His blog is also a must-read, especially if you or your husband hunt, but are at a loss as to what to do with your wild game. Even if you don’t hunt or forage (and you should) his blog is fantastic.
On to the garlic. The oven-free, life-changing roasted garlic.
Canned Garlic Cloves
- 2 Lb garlic cloves
- 1/2 C. sugar
- 1/2 C. olive oil
- 1/4 C. vinegar (red wine or sherry vinegar)
Let me preface this recipe by saying: you will want to find a movie marathon or some extra hands for this. Peeling 2 Lb. worth of garlic cloves takes a long time. Specifically 3 1/2 hours. So unless you know the secret to garlic peeling, grab the kids or some friends, or drag the trash can to the living room, because this is going to take a while. I watched a Restaurant Impossible marathon.
Step 1: Peel the garlic cloves. You should have about 5 C. peeled cloves when you’re done. Put your jars (1/2 pt. or pt.) in the oven at 220 degrees.
Step 2: Heat the olive oil in a large skillet. Add the garlic cloves. Toss them around in the oil until they just begin to brown.
Step 3: When they start to look like the above picture, your mouth will be watering. Add the sugar and stir it all together. Let the cloves caramelize for a few minutes.
Step 4: Add the vinegar. Sherry vinegar was what the recipe called for. I used red wine vinegar because I had it on hand, and it still maintains the sweet profile. Stir and allow the liquid to reduce and the cloves to darken. Prep your pressure canner according to the manufacturer’s directions. Heat the water in it so the water temperature matches the jar temperature. Prep your lids, also.
Step 5: Once the garlic cloves are caramelized, ladle them into the hot jars, leaving 1/2″ headspace. Tap the jars lightly on the counter to remove any air bubbles.
Step 5: Put the lids on the jars and tighten the screw bands to fingertip tight. Place them in the canner. Vent the canner for ten minutes, then place the weight on the steam valve. Process half pints for 10 minutes, pints for 20 at 10 pounds pressure.
Step 6: Allow the canner to de-pressurize. Once the canner is cool, remove the jars and allow them to cool for 24 hours. I found that the jars siphoned some oil into the canner. This is okay, as long as the seals hold.
I had a bit less than 5 cups of garlic, so I ended up with 3 1/2 pints plus a little extra.
These garlic cloves have the best flavor. They are great in anything that calls for garlic, as a garnish, or pureed and used as a sauce. If you have a pressure canner and use garlic often, these garlic cloves are definitely worth the work.
Plus, they make and ordinary pizza something to die for when used in place of tomato sauce.