A basic recipe for pressure canning garlic. This method is not approved by the USDA.
Peel the garlic, and chop any extra large cloves.
Pack a pint mason jar with garlic cloves, leaving at least 1 inch of headspace.
Add one-half teaspoon of salt directly to the jar (optional).
Fill the jar with boiling water, leaving 1 inch of headspace. Attach 2 part canning lids and seal to finger tight.
Process in a pressure canner at 10 pounds of pressure for 40 minutes. Adjust pressure to altitude if you're above 1000 ft in elevation.
Again, just a reminder that there is no USDA Approved method for canning garlic, and if you choose to can garlic, you do so at your own risk.