What Exactly Is Jarred Garlic? Is It Ever OK To Use?

Jarred garlic, which I (and many others) lovingly refer to as "jarlic" is a polarizing product. I live with a chef, so it’s not allowed in our home kitchen. That said, I’m not as opposed to it as he might be.

It’s not for everything (I don’t personally like it on garlic bread, for example). And it has nowhere near the same flavor as fresh garlic, but that doesn't mean there isn't a time or a place for a scoop of it in marinara sauce or a stir-fry. Read on to learn more about the pantry product and when it’s best used.

What Is Jarred Garlic?

It’s nothing too complicated, just peeled and minced garlic that comes in a jar. Until it’s opened, the product is shelf-stable, and it can contain other ingredients, like water, oil, salt, sugar, or citric acid for flavor and preserving the garlic.

One-Pan Garlic-Butter Shrimp

What To Know About Jarred Garlic

This product isn't exactly the same as the fresh stuff. Here are a few things to keep in mind:

• Jarred garlic tends to be less potent. While fresh garlic can have an almost spicy bite, jarred garlic is much more mild. However, you can always use more of the jarred garlic to make up for its more subtle flavor.

• Most brands of jarred garlic pasteurize the product to kill any potentially harmful bacteria.

• It is convenient. Although some will tell you that you should never ever use this product, we understand that it can be a time-saving hack for many, and can also be useful for those with limited mobility who might find it easier to use than chopping fresh.

• Once opened the product should be refrigerated.

• It lasts about three months in the fridge and even longer unopened in the pantry, which can be great for keeping food waste at a minimum.

How Much Jarred Garlic Is Equivalent to Fresh?

Most jarred garlic brands will include a conversion for easy swaps in recipes. A good rule of thumb is 1 teaspoon of jarred garlic equals 1 clove of fresh minced garlic.

Garlic Butter Chicken

When To Use Jarred Garlic

It’s really up to you, as this is more of a preference than a hard-and-fast rule. Generally, in recipes that I want a super potent fresh garlic flavor like garlic bread or shrimp scampi, I won’t use jarred. But there’s no reason you can’t if you want to.

Jarred garlic can work really well in ready to eat sauces, like a salad dressing, where raw might be too strong or overpowering, but can work just as well in cooked applications like in these Garlic Parmesan Green Beans.

Alternatives to Jarred Garlic

If you really don’t like the flavor of jarred garlic, but you love the convenience, you can utilize your food processor and freezer to easily create a garlic surplus.

A food processor makes quick work of mincing large batches of garlic, which then can be portioned into small plastic containers, an ice cube tray, or bags, and frozen. The frozen minced garlic can go directly from the freezer to the pan when ready to use.

Also worth noting: A Microplane grater can make quick work of finely mincing fresh garlic when you haven’t planned ahead and either frozen or bought it in a jar.

Related: Can You Freeze Garlic?