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Old 03-12-2020, 11:23 AM
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Minced garlic seemed convenient and for a while I had a small jar in the fridge. I kept it because often when I reached for a garlic clove it would be dried up.

I read the ingredients in minced garlic finding that it contained phosphoric acid. I don't know if the amount is dangerous but I recall a warning against drinking sodas (especially colas) because the phosphoric acid content can leach calcium from the bones. Since fresh garlic is so easy to mince and smells so good sauteing in butter I have decided to leave the minced stuff in the market.
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Old 03-13-2020, 11:35 AM
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Whenever we come across old dried out garlic, I like to mince it and toss it into vinegar. The natural copper in garlic will turn green when it comes in contact with the vinegar, but it is still good.

We have a quart mason jar filled with this pickled garlic.

This preserved garlic is still great for recipes.
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Old 03-16-2020, 10:19 AM
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We grow & pickle a considerable amount of our fresh garden grown garlic in pint mason jars.

https://www.wikihow.com/Pickle-Garlic

It will be a fairly cold day in hell, before I run out of garlic.

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Old 03-16-2020, 10:49 AM
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I get organic California minced Garlic
It has one ingredient
Organic Garlic
Very potent
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Old 03-16-2020, 10:57 AM
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[QUOTE=Eddie_T;2013419

I read the ingredients in minced garlic finding that it contained phosphoric acid. I don't know if the amount is dangerous but I recall a warning against drinking sodas (especially colas) because the phosphoric acid content can leach calcium from the bones. [/QUOTE]

I'm guessing if you drink 2-3 colas a day,it might be dangerous/unhealthy vs.1 teaspoon of garlic twice a week.
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Old 03-16-2020, 02:09 PM
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I like garlic greens, I eat most of my garlic in the form of sprouted greens and sometimes straight cloves.

I generally just use the cloves in cooking. I bought some minced garlic many years ago, but it went bad in the fridge relatively quickly, it also did not taste very good to begin with.
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Old 03-16-2020, 03:24 PM
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I had a similar problem with ginger root. Never could use it all before it spoiled. I tried processing it into mush, and then freezing portions in little silicone muffin molds. Popped each one out, and stored in a ziploc bag in the freezer. Works pretty good.

(They look like tiny Reese's peanut butter cups)
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Old 03-16-2020, 10:55 PM
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Quote:
Originally Posted by jetgraphics View Post
I had a similar problem with ginger root. Never could use it all before it spoiled. I tried processing it into mush, and then freezing portions in little silicone muffin molds. Popped each one out, and stored in a ziploc bag in the freezer. Works pretty good.

(They look like tiny Reese's peanut butter cups)
Ginger is easy to freeze. It needs no processing. Just pop the entire hand of ginger in an airtight container and freeze it. If you use a scraper, you don't even need to thaw it to use it. Just scrape off shreds of the frozen root. I've been using my last batch for a couple years now and it's still just fine.
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Old 03-17-2020, 06:38 AM
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Jars of chopped garlic have phosphoric acid because water or oil create a botulism hazard.

Phosphoric acid in the quantities used is no more hazardous than drinking Coke.
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Old 03-17-2020, 06:42 AM
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I have some jarred garlic, Polaner and Goya brand. I feel the benefit outstrips the negatives about it. I get medium sized jars so it doesn't get funky towards the bottom.
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