On 7/4/2011 1:58 AM, YouGrowGirl wrote:
> Hi George,
>
> We are busy making that cactus jelly again, or at least we did some with
> some tunas we had in the freezer, others won't be ready till fall like
> Persimmons around Nov here.
>
> Another thing you can do to preserve garlic is to roast it and put it in
> olive oil in plastic containers in the frig, it keeps for months.

Unfortunately preserving garlic in oil in the fridge can cause botulism
and is considered an unsafe method. Go here for more info:
http://tinyurl.com/4yqf6zb
I'm sure
> you could probably freeze or can like that as well. I guess you would have
> to pressure can with the olive oil and garlic? I don't know, never tried it
> but I've done the roasted garlic and just put in a small tupperware, one
> lasts like two months and much better than the jarred garlics in the grocery
> store. I want to do a big fall garden this year with garlic, leeks, onions,
> all of it, but working full time puts a damper on our garden ventures. Wish
> I could retire........LOL
>
>
>
I generally buy garlic at the store in jars, either minced or chopped,
it is stored in a small glass jar and is covered with a solution that
prevents anaerobic growth of the botulism spores. Other than that I have
successfully dehydrated garlic on occasion and it works pretty good in
cooked dishes.

My kids and grandkids aren't retired but they all have gardens. A recent
development due to the upsurge in food in stores due to high
transportation costs. I'm hoping they will stick with it.