So instead of me plagiarizing someone else descriptive words about canned garlic I will quote them here.
"Precious few foods undergo a magical transformation when they are preserved", No matter how much I love fresh garlic, it is but a shadow of these preserved cloves. Eating them for the first time was a revelation, a culinary epiphany: I must have this garlic on hand. Always" Hank Shaw"
After tasting them myself Hank Shaw is 100% correct. "When you pressure can garlic it's magical and metamorphosing." ME
I modified the recipe just a little. My next batch will be closer to Hank Shaw's version in which he uses Sherry Vinegar instead instead of Champagne Vinegar and a little less sugar. Hank Shaw also wrote that Malt Vinegar will work too.
My recipe is for 9 lbs of Garlic Cloves which of course I purchased at Costco. I used 43 grams of Kosher Salt, 686 grams of Sugar, 412 grams of Champagne Vinegar and 268 grams of Extra Virgin Olive oil.
For this recipe I used Organic unrefined sugar which could be the reason why some of the cloves did not hold their shape. It could also be that I cooked the cloves too long. Anyhow I will try normal sugar next time and cook them a little less. That being said the garlic came out great. I call it Candy Roasted Garlic because to me it tastes like candy. I use the C-R-G in mash potatoes, Cauliflower rice, in eggs, in sandwiches and everything that calls for garlic. In my world everything could benefit from a little garlic.
In a very large saute pan, heat the extra virgin olive oil up and cook the garlic cloves for a few minutes. Add salt and continue to cook until they start to turn a little brown.
Constant stirring is a must if you want even browning. Don't forget I had 9 lbs of garlic. Using less garlic is so much easier. When they start to turn brown add the sugar and continue to cook until the garlic begins to caramelize. This should only take a few minutes. Add the vinegar and crank up the heat and cook for a couple of minutes.
I am not going to tell you how to use a pressure caner but read all the directions before taking on this task. Here are some of my suggestions though. Sterilize your jars and lids. I submerge everything in boiling water for a few minutes. Anything that is going to come in contact with the food is sterilized in boiling water. Use 1/2 pint jars and leave an inch of head space at the top of the jar after packing and process for 10 minutes. Make sure the rims are perfectly clean before sealing.
Note: I had to pull out my 20 qt saute pan to fry up that much garlic. My canner which measures "DAMN BIG" is 41 1/2 quarts and will hold 19 one quart jars and 32 pint jars. It can hold about 50 half pints. Yea.... big is always better.