Few vegetables undergo as magical transformation in the kitchen as garlic. Raw, garlic is notably sharp, pungent and spicy, but slow roasting turns it into a smooth, smoky and sweet delicacy — what Italians call a garlic conserva —that adds amazing depth to any sandwich, dressing or sauce.
However, due to the low-acid nature of this recipe, it cannot be preserved using traditional water-bath canning. Like many dishes containing meat, fish or dairy, and vegetables like corn, beans, or squash, this requires the use of a pressure canner to safely preserve. But pressure canning, with it’s dedicated, high-temperature and high-pressure equipment can be intimidating to the first-timer.
Join Christine Manning, owner of Manning Canning and long-time preserver, as she teaches you how to safely use a pressure canner. You will walk out of this class with the basic understanding of jar sterilization, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of the recipe to take home and 1 jar for your pantry.
BONUS! While your conserva is processing, Christine will walk you through a fast & easy quick-pickled garlic packed with zing and crunch. This quick “refrigerator-pickle” will not be canned, but can be safely stored in the fridge for several months.