I just put it in the jar, mix it with the garlic etc. After a few days, the honey clears, and you can see bubbles of air flowing up. I use a fermentation jar, which lets the air (CO2) out, while preventing air (O2) from coming in. If you use a normal jar, you would need to "burp" it every 2 days for the first week. Also, adding a spoon of apple cider vinegar is recommended, for the unlikely and rare scenario that your garlic is infected with the botulism bacteria.