Preserved Garlic

"You will need a pressure canner and lots of garlic to make this recipe. I recommend that you grow your own garlic or buy it at a farmer’s market, but any garlic will work. Make this in small jars, as a few cloves go a long way in the flavor department. Half-pints are best, and don’t go larger than a pint. Using anything larger than a pint could mess up the sealing process — pressure canning recipes are designed for size and time, so changing the size of a jar can screw up the calculus. Stick to half-pints and pints...."