Apparently this is the place to talk about the reason why there is not new home made canning recipes being released.

What recipe were you proposing that might be considered unsafe?

Garlic grows in soil, which contains botulinum. Botulism grows in an anaerobic environment, as is found in a can. Home canning doesnt use the pressures or temperatures used in industrial/commercial canning, and many store bought jars of garlic have been acidified to prevent the botulism from growing. And many you buy in the store are not advertised as shelf stable, thus the jars of minced garlic being refrigerated. Garlic stuffed olives are in acidic brine. Etc.

As it stands, there is no FDA approved/recognized method for *home canning* garlic. Thats all. There’s no conspiracy here.