pressure canning garlic
how many pounds pressure and how many minutes?
the garlic will be pickled.
Lawrence County Illinois
Canning garlic is not recommended as it loses most of its flavor and potency when canned at such high heat. There is not a scientifically tested recipe for pressure canning garlic. Garlic is a low acid food and supports the growth of the botulism toxin, so it is important to avoid improper canning and leaving garlic-in-oil mixtures at room temperature. Freezing and drying are safe options for preserving garlic, although some research has indicated freezing may cause the garlic to be increasing bitter.
North Dakota State University Extension has a great handout and “how to” for preserving garlic: https://www.ag.ndsu.edu/publications/food-nutrition/from-garden-to-table-garlic/h-1409-from-garden-to-table-garlic.pdf (page 5).