Green or blue garlic in jars is edible and safe

Garlic turning green or blue in preserves is a natural phenomenon caused by a reaction between sulfur compounds (including allicin) and lactic acid, vinegar, or lemon juice. The metallic composition of tap water containing iron or copper can also cause discoloration. Such garlic is completely edible, safe, and has almost no change in taste. Preserves should only be discarded if there is visible mold, separation, damaged or bulging lids, or bubbles after opening.

Similar stories

🏥 Health Dinch plasticizer in food packaging linked to lower birth weight The Guardian Health · 8h ago 🍳 Food Venison: low fat, Omega-3 fatty acids, and available in Poland WP Kuchnia · 1d ago 🍳 Food How to remove bitterness from walnuts: boiling water or oven WP Kuchnia · 1d ago