Today I pulled the last of last year garlic out to process. It was about time, since 2 heads had expired, and since all of this years garlic has been harvested.
One of my favorite ways to preserve garlic, is to confit it. To confit, means preserving in oil. Here is how you make it:
Peel your garlic cloves and add them to a thick bottom pot, like a Dutch
oven. Cover them in oil (I usually add a little extra for garlic oil). Set the pot on the stove and bring it to a gentle simmer on low heat. Simmer it for 45 minutes, until the cloves are soft, and has gotten a golden color. Transfer the confit garlic to sterile mason jars and cover them with the oil. Any extra oil can be stores and used as garlic oil. You can now store them in cold storage or in the freezer. They will last 3-6 months in cold storage, any longer and you will have to freeze them.
You can use confit garlic:
- in any recipe that calls for roasted garlic.
- to spread on bread or pizza/flatbread with a little salt
- added to pesto
- used in humus
- for tomato sauce
And so much more. Today I only got 2 pints, but it’s something I will make more of later in the season. We usually go through 1 gallons each year.
Happy eating
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