Another West Aussie :)

[Agelfling]

Hi Judy and Michele

I'm not sure of the exact ratios but we were half filling the TM bowl with garlic cloves, added enough white vinegar to be equal with the top of the garlic and about a tablespoon and a bit of salt. Then processed until smooth texture, put in sterilized jars and put enough olive oil on the top to create a "seal" over the minced garlic. Done this way you can store the garlic in the pantry until the jar is opened then keep in the fridge. One teaspoon is equal to one clove of garlic, but the flavour does intensify over time. Mum has been preserving garlic for years, and it lasts for years - the last jar I finished before making this batch was done in 2008!
Luckily we were at mums house doing the processing so it was her house that you could smell down street - one side effect was that all the skin on our hands peeled off about 2 weeks later even though we were wearing gloves- not painful just weird!

All our family and friends are the beneficiaries of these efforts - even though mum does sell other jams, preserves etc after having her kitchen commercially rated there is no way you could sell this - its a real labour of love at that quantity even with the TM!

I'll try and post photos of our efforts...but I'll have to work out how to do it first 

[cookie1]

I'd love to see the photos.

[dede]

That garlic must be strong if it makes your skin peel. At least it lasts for a long time. No mould or bacteria would be game enough to go anywhere near the garlic I'm sure.

[judydawn]

Thanks Agelfling, nice of you to share with the forum.

[Agelfling]

Ok here goes with the photos, hopefully they work - unfortunately I didn't think to take a photo of all the garlic before it was peeled. We ended up with over 80 jars of minced garlic...

[dede]

That looks fantastic. What a huge effort. Bet your glad that's done for awhile.

[goldfish]

WOW!! . .That was one heck of a job! well done! Thanks for the photos... very impressive!  Did you grow the garlic? I'd certainly buy a jar or two!!!!!  That was very kind of you to share your processing method. Thank you!

[Frozzie]

Hi and welcome agelfling.. Wow thats a whole lot of garlic.. Thanks for sharing. 😃

[judydawn]

Thanks for the photos agelfling.  Too late now but did you peel the garlic using this method. Here's a video of a slightly different method. Both are great time savers.

[Agelfling]

For some reason i can't get Helene's slideo to work but we experimented with every method I could find on the web -the method we had the most success with was putting two handfuls of garlic in at a time along with water to j *:ust cover and using reverse function for 4-6 secs on speed 4-5 - it didn't get 100% of the peel off (I think because the garlic had only been drying for about 6 weeks, not months like bought garlic, so wasnt fully dried out) and then peeled the balance by hand. Definately saved a lot of time!!

[cookie1]

That is a very impressive lot of garlic.

[mcmich]

Thanks angefling, have you you got a recipe for smaller ratios?
I will only ever have grams of garlic not kilos.