Blue Garlic

Reply Tue 30 Jul, 2013 08:37 pm
I was using a Teflon coated pot that made my pickles taste like metal so I have changed to a canner will this be ok? why is my Garlic turning Blue?
Reply Tue 30 Jul, 2013 09:54 pm
@plumber John,
Why is my garlic turning Blue

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Reply Tue 30 Jul, 2013 10:18 pm
@plumber John,

Question: Sometimes when I preserve garlic or foods that contain garlic, the cloves turn a blue color. Is it still safe to eat when this happens?

Answer: The blue or green color that you see is caused by an enzymatic reaction and is perfectly harmless. Natural sulfur containing compounds in onion and garlic breakdown quickly when exposed to oxygen to give us the typical pungent flavors we associate with these foods. These react in an acid environment with natural amino acids to form the harmless colored pigments you see.

The age of the garlic may have something to do with the reaction. Some have found that storing the bulbs for 2-4 weeks at 70°F will decrease the likelihood for this color to form. Some have also suggested blanching the individual cloves in boiling water for a minute to inactivate the enzyme. This may have an affect on the flavor though.

Garlic and onions can also turn green if stored in the light for too long. This time the color is the result of chlorophyll formation. Chlorophyll is harmless, but bitter flavors may accompany the color change. So store all your onions and garlic away from the light.
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Reply Tue 30 Jul, 2013 10:20 pm
@plumber John,
What recipe are you using for your pickles? What equipment does the recipe suggest you use?

Which method of pickling are you using, a cold process or a hot process?
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Reply Tue 30 Jul, 2013 10:25 pm
@plumber John,
Check out some of the other similar topics here about canning and pickling.

This one is about the cold process of pickling:


This one is about several processing methods:


A collection of favorite pickling recipes from some of our members:


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Reply Tue 22 Jul, 2014 01:49 am
Help please, just noticed i used regular salt and not my kosher salt for pickling beans & carrots (entire garden) Will they be ok? I used regular salt in my jar withour thinking.

Reply Tue 22 Jul, 2014 01:56 am
You can always open the jars, dump the brine, rinse the vegetables and do it again with the correct salt.

Be sure to reprocess using good canning procedure.

Here's some info for you:



Don't use iodized salt or table salt as a pickling ingredient. Anti-caking ingredients in both of those salts will make your brine cloudy, and iodine in iodized salt will discolour the items you are pickling, and when pickling fish, iodized salt may give the fish a bitter flavour.

You need to use a pure salt: pickling salt, kosher salt or dairy salt.

Don't alter the amount of salt in recipes -- it's there for a reason, which is health safety, and as a side point, too little salt may cause the item you are pickling to go soft and slimy.

Don't even think about using imitation salt substitutes. They are meant to fool your taste-buds, but they will not fool deadly bacteria.

There are now food safety expert certified recipes for low sodium pickling methods. These recipes preserve both the safety aspect of the food product, along with the satisfying crunch.

Note to North Americans: when swapping one (acceptable) salt for another, it's best done by weight, because salts have different grain sizes, which can lead to cup measurements being off.
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