Bring a medium pot of water to boil

Add garlic and citric acid to food processor and mince well.

Remove the garlic mixture from the processor to a bowl

Add the olive oil, and sea salt to the garlic and mix well

Slowly add 1 cup of boiling water and stir.

Slowly pour the minced garlic into your clean & sterilized jars leaving ½” headspace

Pack well and remove any air bubbles

Wipe clean and add your lid and ring

Carefully place your jars into your pressure canner

Process at 10lbs of pressure for approximately 45 mins or so

Remove from heat and wait until your pressure canner is safe to open

Remove your jars and place them on a drying rack or dish towel

Let cool and check to see if your lids have “popped”

Use and consume unsealed minced garlic

Those that did “pop” are now safe to store, remember to remove the ring.