Sunday, June 5, 2011

Roses are Red, Garlic is Blue

A lot of people have used that rhyme to express love in poetic form. Roses have been used for ages to show not only love but friendship, purity, passion and even mourning. Roses are probably the most used flower when proposing marriage so the rhyme is very fitting.


Garlic is... Wait isn't that supposed to be violets??? Usually that's true but in this case I would like to show my wonderful experience in preserving garlic.

It was supposed to be a nice happy jar of garlic cloves to put in whatever might be needed in the future. If we had followed the recipe exactly we would never have had this happen. I avoid the word problem on purpose since the garlic is still perfectly edible and tasty.

The recipe said that the garlic should be blanched to make it easier to remove the skins but it failed to mention that this step also prevents it from turning blue, or possibly green or purple as I soon found out.

There seems to be some chemical or another that reacts with the vinegar solution used in the canning process. Yes I know this is a jar but for some reason it's still called canning.

Personally I kind of like the color it gives it and recommend that everyone skip this boring step of blanching and enjoy the color it adds to your dish.


On a side note I began to wonder if garlic could be used to dye fabric but quickly abandoned this notion when I also realized that even if it did, your clothes would probably then smell a bit of garlic.






2 comments:

HolleyGarden said...

Well, this is interesting! First, I didn't know you could even can garlic. And then, the color! What a surprise!

Bumble Lush (A Garden Blog) said...

Wow! I agree with HolleyGarden, the color IS a surprise. I'm with you, I'm in favor of avoiding theb lanching process to get some interesting color into the dish. Nice post!