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Old 02-18-2009, 07:54 PM   #21
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Good to know it isn't just me and that I don't have to spend a bunch of time trying to fish out the blue pieces. I'd love to hear the reason for it if anyone knows.
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Old 02-18-2009, 07:56 PM   #22
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Here ya go.
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Old 02-18-2009, 08:05 PM   #23
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Thank you!!! That was very interesting. Great knowledge to hang on to for a long time.
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Old 02-18-2009, 09:19 PM   #24
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The garlic is fine. It will change to that color when exposed to certain metals, like utensils. Very common in canning. Remedy is to blanch the garlic before using so that unsuspecting recipients don't get shocked. It is visual only. Does not effect taste.
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