Garlic Water !

[q dawg]

I read on a post a few weeks ago someone relating that his dad or part of the family who used to make a lot of sausage.....would take garlic cloves , put them in a canning jar...pour boiling water over them....cap and let set overnight, before using the liquid in the making of their sausages.

This sounds like a very interesting way to add garlic flavor.....has anyone tried this with their sausage....or wouldn't this be useful for making brines instead of just adding crushed cloves to your brining liquid...?

Any comments ???

Q Dawg

 

[bbally]

This is not a good idea unless you are going to use the proper time and temperature method for canning garlic.

The problem resides in the fact that garlic is one of the foods that can have botchulism in or on them. Put them in a place with warm temperatures and low oxygen and you have the beginnings of someone becoming seriously ill.

Stay away from it, and for gods sake don't use any Alton Brown methods for trying to mitigate the garlic problem.