Garlic is a favorite flavor addition to many recipes. There are several options to preserve garlic, but canning is NOT an option.
Garlic is a low acid vegetable and requires pressure canning. This high heat treatment, however, causes garlic to lose most of its flavor. Therefore, no processing times have been developed for safe canning.
Other safe preservation methods include freezing, drying, refrigerator storage in wine or vinegar, or properly stored in oil. Follow these recommendations from http://ucfoodsafety.ucdavis.edu/files/250352.pdf.
Try roasting garlic to use in vegetables or on bread. Leave the garlic head whole, cut off the tip to expose the cloves. Place in a dish or on foil, add olive oil and seasoning. Cover and bake at 350°F about 45-60 minutes. Squeeze out the roasted cloves and enjoy!