Ethnicity:Iron Range Food Type:Canning Preparation Time:n/a Servings:n/a Author: Valley Tyminski EmailIngredients:
12 large heads garlic, about 1 3/4 lbs.
2 -1/2 cups white vinegar
1 cup dry white wine
1 tbsp pickling salt
1 tbsp granulated sugar
1 tbsp dried oregano
5 dried whole chili peppers
Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves.
Place 10 clean 4 oz Mason jars in a boiling water canner; fill with water, bring to a boil. Boil lids 4 minutes to soften sealing compound.
In a large stainless steel saucepan, combine vinegar, wine, pickling salt, sugar and oregano. Bring to a boil; boil gently 1 minute; remove from heat. Add peeled garlic cloves to hot vinegar mixture. Stir constantly 1 minute.
Pack garlic and 1 dried whole chili pepper into a hot jar to within 3/4-inch of top rim. Add hot liquid to cover garlic to within 1/2-inch of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Centre lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining garlic and liquid.
Cover canner; return water to a boil. Process -- boil filled jars -- 20 minutes. Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.
Makes about 10 - 4oz. jars.
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