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It’s 10:40 p.m. and we’re still canning! — 3 Comments

  1. Hi Jackie,
    Wondering about how many ears of corn you harvested for the 10 jars.
    There’s a local farmer nearby, that I’d like to buy some corn from, but not sure how much to buy, given that it’ll be my first time canning it.
    TIA,
    Donna G.

  2. I get my certified organic garlic bulbs from The Garlic Store in Ft. Collins, Colorado. Their web site has a lot of growing and harvesting information. Garlic should be dug when most of the bottom of the stalk turns brown, and that can happen in summer. Bulbs left in the ground after the stalk has turned brown can shatter – and mine have. If you were growing a small size garlic, that may be why you saw all those little cloves. Those little cloves can be used to flavor cooking oil or planted in spring or fall. They will produce a plant that looks like green onions, and can be pulled or cut and used as a green onion would be in cooking or salads.

  3. Another option for keeping garlic is to preserve it in brine. I use six tablespoons of sea salt to half a gallon of filtered water (the chlorine in tap water makes it unsuitable for this use) and pour the brine into quart jars filled with peeled cloves. Let them sit loosely covered for several days, keep the garlic submerged with a small jar, and they’ll bubble up with a white foam. When the bubbling settles down, put lids on the jars. I keep the jars in the fridge, but have read that under cool conditions such as a root cellar they are said to last many months. I don’t have cool conditions this time of year! So in the fridge they go. The garlic mellows nicely in the jars, really delicious.