I always use a lot of garlic when I cook, which means I tend to buy garlic in bulk or have a lot growing in the garden. A good way to keep garlic is to either dehydrate it and turn it into garlic powder or to mince it. Minced garlic is a good way to keep garlic which can easily be spooned into your meals as you cook.
Homemade Minced Garlic
Homemade minced garlic is easy to make and only takes three ingredients – garlic, oil and salt. All you need to do it throw the fresh, peeled garlic, salt and oil into a food processor and give it a short buzz. All done!
The oil and salt are needed as they help preserve the garlic. I use a light olive or avocado oil, though you could use any oil of your choice. Keep in mind, that because you are adding salt to the minced garlic, you will need to decrease the amount of salt (or not use any) in the dishes you make when you use this homemade minced garlic.
Instructions
When making minced garlic, I use the ratio of 3 cups of whole garlics to half a cup of oil and 1 tablespoon of salt. You will need more oil for topping up your jar.
- Prepare the jars you are using to store your garlic in by washing and drying them.
- Peel garlic if needed and place in a food processor. If you wash them, they need to be dried completely before going onto the next step.
- Add ½ cup of oil and 1 TBSP of salt and pulse a few times. If you want more of a garlic paste, pulse more.
- Scrapes sides and pulse once again to make sure all the garlic is the size you want.
- Pour into prepared jars, leaving about a half inch space on the top.
- Top with oil.
- Seal and store in the fridge for up to one week.
- If you freeze it, use within about 3 months.
Notes
- You could freeze this minced garlic if you use glass jars that can be placed in the freezer. Make sure you allow space for expanding when adding the garlic and topping with oil. Or, freeze in individual portions using an ice cube mould.
- To prevent mould, use a clean spoon when using this garlic and keep topped with oil, until the garlic is just covered after each use.
You may also like:
- Learn how to Dehydrate Celery
- How to Make Celery Salt from Dried Celery Leaves
- How to Dehydrate Strawberries
- Learn how to Dehydrate Oranges for decorations
Herb and Garlic Roasted Cauliflower
Barbara
Easy Peasy! And so much better than bought minced or having to mince each time for a recipe! Especially if you add garlic to everything ❤️.MeemsinMemphis
Gail
Can this be used in a water bath to store longer?
S Jones
No. It can’t be water bathed as it contains oil.
Tammy
From what I have read in posts elsewhere, the garlic will soften and darken if processed in a water bath
S Jones
Products containing oil should not be processed as the oil can go rancid.
Others may have done it, but I have never tried it.
Tammy
No, garlic does not can well
S Jones
No, that is why I haven’t and won’t do it.
Steven Price
Do not do that. The issues is botulism. This recipe calls for just oil. Botulism spores grow in an oxygen free environment, which is oil. If you water bath, you never attain the right temp to destroy the spores. Its playing russian roulette. You would need an high acidic environment. The stuff you buy in the store has vinegar in it. Unfortunately the vinegar kills the flavor and nutrients. What you can do is make this recipe, then take an ice tray. Fill the cubes with the garlic then freeze. Everytime you need garlic take out a cube. Im a trained biologist and now a garlic farmer
Irene
Thank you for your input! Will do as you say!
Lana A
How about using Citric acid as a preservative and to avoid Botulism?
S Jones
The issue is the oil. Citric acid won’t help in avoiding botulism spores.
Gloria Miller
What is the shelf life of the minced garlic if refrigerated?
S Jones
As per the instructions, it will last up to one week in the fridge and up to 3 months if frozen.
Brandy Matchett
so this will only last for a week in the fridge?
S Jones
Once garlic is minced, it has a short life span. For safety reasons, it is best to make a fresh batch each week.