Garlic Confit in an Autoclave

Garlic confit for winter in an autoclave is a universal dish with a refined taste and endless benefits. Canned garlic is not ordinary preserves, but a true culinary masterpiece that preserves the rich flavor of young garlic and its benefits. Garlic is known for its antibacterial properties, which is especially relevant in the winter period. After autoclaving, it not only gains long-term safe storage but also retains vitamins and beneficial substances that strengthen the immune system and improve cardiovascular function. Cooked in an aromatic mixture of oil, bay leaves, chili pepper, thyme, and allspice, garlic in the autoclave acquires a tender texture and sophisticated aroma.

The garlic spread is delicate: the sharpness of raw garlic disappears, giving way to a gentle, slightly sweet aftertaste with spicy notes. The aroma of the dish is rich and saturated thanks to the combination of oil with natural spices.

Garlic confit can be used as a base for a garlic spread that will taste great with toasts, bruschetta, or crackers. Or add it to meat dishes, roasted vegetables, or pasta. Confit is also added to sauces, salads, and soups, giving them a distinct taste and aroma.

Garlic in oil recipes for 2 jars of 0.5 liters each.

Be sure to try the garlic recipe from Uteho’s video recipe. Autoclaving ensures sterility and product preservation, allowing you to enjoy garlic confit even on winter days. This dish will become one of your favorites, because it is not only delicious but also healthy; garlic will support your immune system and create a cozy atmosphere even in the coldest season.