How can I process pickled garlic without turning blue? have seen Food TV as to why but I need to know how not?

by Malingering
Question by Poor Middle Class In America: How can I process pickled garlic without turning blue? have seen Food TV as to why but I need to know how not?
I processed pickled garlic after standing for 3 hours peeling it and it turned blue in the processing in the water bath for canning and sealing. How can I get this to NOT happen again. Other people do it and it's fine! I know about the copper and the chemical reaction, I need to know how NOT to let it happen again.

Starting Baby on Solids