Garlic Confit
Ingredients
- 200 g olive oil
- 125 g garlic cloves peeled
- 2 g rosemary sprigs
- 1 g thyme sprigs
Instructions
- Combine ingredients into 16 oz canning jar
- Tighten the lid fully, then unscrew 1/4 turn so the jar doesn't explode under pressure
- Pressure cook at 15 psi (1 bar) for 2 hours
- Let cooker release pressure naturally, or do a quick release, but let contents of jar cool before opening
Notes
Only keeps one month in the fridge, but the jars can be frozen.
Adapted from Modernist Cuisine