I have a bumper crop of garlic. Other than braiding and hanging, is there a way to preserve it? Like in the stores, they have those jars of minced garlic in oil. Anyone done it this way before? Thanks, In His Grace, Sissy

-- Sissy Sylvester-Barth (iblong2Him@ilovejesus.net), October 05, 2001

Answers

Make Pesto. I don't really measure, but if you have access to Basil, chop the basil and garlic in a food processor and add enough olive oil to moisten it. Freeze in small baggies or bowls. Add to bread recipe or pizza crust recipe. Or put some in pasta, or on top of pizza. Delicious. I put mine in 1/3 cup increments.

-- Melissa (cmnorris@1st.net), October 05, 2001.

We also add parsley, nuts, and small amount of lemon juice to our pesto ~ yum! We freeze it in little clumps wrapped in saran wrap.

-- Primitive Passion (oldquiltlover@hotmail.com), October 05, 2001.

Hello Sissy, Marke garlic soup! Sincerely, Ernest

-- http://communities.msn.com/livingoffthelandintheozarks (espresso42@hotmail.com), October 06, 2001.

Please forgive the garlic ignorance here....but what is Pesto and what do you do with it? We usually just dry garlic, or mince it and store in jars with olive oil, or I make my own garlic cough syrup.

-- Charleen in WNY (harperhill@eznet.net), October 09, 2001.

Heres really good recipe and something i really enjoy eating. YOu make biscuit dough, lay it out on the counter, flatten it out with a rolling pin. Then grat cheddar cheese into a bowl. Once you have your dough rolled out sprinkle cheese on top, and cover all the dough. Now fold the dough in half with the cheese inside. Cut the dough into strips, twist each strip, lay them on a cookie sheet, season with garlic powder and stick them in the oven. YUM YUM

-- jillian (sweetunes483@yahoo.com), October 10, 2001.