Preserving the harvest of garlic so that it will last until the next harvest is the main task of summer residents. It is important that during storage the teeth do not dry out, the heads do not germinate, do not rot, so that pests and diseases do not spoil them. By spring (with the wrong storage temperature and humidity), the cloves wither and lose nutrients. About how to store garlic better, disputes among experienced summer residents do not stop. But thanks to them, various methods have been experimentally tested:
- storage in a bank, bags, boxes, in a scythe;
- pickling, canning, oil filling;
- in the conditions of an apartment, basement, cellar, balcony, refrigerator, pantry;
- using salt, flour;
- by freezing, drying, grinding with salt.
Each method has a number of advantages and disadvantages, and ensures the safety of the crop for a period of 3-6 months. It is important to choose the right storage conditions, to collect and prepare the crop for wintering in time.
Why does garlic dry out? In fact, the bulbs do not spoil - they are prepared for spring. Useful substances from the lobules are directed to the growth point to form a new sprout. The cloves waste energy on the germination of new roots. As a result, density and elasticity are lost, useful substances and phytoncides from the pulp go into the core. Such a product is practically not suitable for use.
Storing garlic in a wreath, bunch or braids
This classic recipe for storing garlic was invented by our “grandmothers”. The dried stems are not separated from the heads, but woven into a wreath or braid, using twine. New heads are added sequentially. The optimal amount in one braid is 15 pieces.
At the end of the weaving, a loop is made and garlic is attached to it in a dry and well-ventilated room with room temperature or in a pantry at an air temperature of 1-3 ° C. Garlic with short stalks is tied in bunches of 13-15 pieces and stored under the same conditions.
Store in a drawer
A wooden or plastic box will do
If there are no cans or they take up too much space, use drawers. The simplest, plastic, with many holes on the bottom and walls. Or wooden, with wide gaps between the slats.
There is no need to cover the bottom: this will ensure good air exchange. Fold the dried garlic in there and place in the pantry or under the table.
Harvesting and preparing for storage
There are two types of varieties: winter (winter) and spring (summer). Varieties differ in planting time and ripen at different times. The characteristics of the ripeness of the crop, their readiness for harvesting are practically the same for both species.
The first sign is a change in the color of the leaves, which begin to turn yellow. Literally a couple of days after a complete change in color, the leaves wither and sink to the ground. At this time, you should start harvesting.
Winter garlic varieties have a distinctive feature - airy bulbs, which begin to overripe and burst in a thin skin.
When picking, the heads of garlic should literally disintegrate into the palm of your hand and have a completely dry, firm structure. For storage, drying, preparation of blanks, fruits without an elastic top layer are categorically unsuitable.
The husk is white, sometimes slightly grayish, traditionally with purple veins. When harvesting, care must be taken to ensure there is no damage to the skin of the bulbs.
Scratched, dented cloves should be eaten immediately, or thrown away, they cannot be stored for a long time. Do not use shovels or large garden tools for cleaning. The crop should be carefully dug out by hand.
In order for winter garlic to be stored, like spring garlic, for a long time, it must be properly grown, but mainly harvested.
- Watering is stopped 3 weeks before harvesting.
Watering is stopped 3 weeks before harvest
- The bulbs are harvested immediately after they ripen - overexposure in the ground reduces keeping quality, and if they are immature, they can simply crumble during storage.
- You can only dig up the bulbs in dry weather. The soil must be dry, otherwise the heads will be wet, which is not very good - the crop becomes susceptible to fungal diseases.
- In order to get the head, they dig it in with a shovel and gently pull it out. It is very important not to damage the scales and teeth!
- After digging, the garlic is left on the site to dry for 12-24 hours and only after that it is removed from the garden for further preparation for storage.
How long the product will be stored in a glass jar depends on the correct harvesting and preparatory measures by 50%. Here is a step-by-step instruction for you.
Overripe garlic will not last long as whole heads.
What is a good time to harvest?
- if the variety is winter - end of July;
- if the variety is spring - the end of August.
In a mature culture, the stems adhere to the ground, the scales on the teeth become dry and thin (almost transparent). But an easily crumbling head and the presence of cracks are clear signs of overripening. Overripe garlic cannot be preserved for a long time.
Dig out the head carefully so as not to damage it. Experienced vegetable growers lightly pry the soil with a pitchfork, and then take out the garlic with their hands.
Harvesting should be done in dry and warm weather. For 2 weeks, stop watering and slightly rake the earth from the heads.
Before harvesting, the heads are cleaned with hands from the ground and dried. If forecasters promise warm weather, after digging up, leave the vegetable for 5-7 days right in the garden. Do not cut off the stems and roots, since the heads will absorb useful substances from them for some time.
Then transfer the garlic to a dry, warm, well-ventilated area. For example, on a balcony or a summer veranda. Use scissors or pruning shears to trim the stems to 5–10 mm and the roots to 2–3 mm. Leave the heads to dry for 2 weeks. Avoid direct sunlight on the garlic, otherwise it will dry out.
Ripe dry garlic is completely ready for long-term storage. It does not need to be rinsed before being placed in a glass jar.
But what if the bulbs are overripe? Then, to increase the shelf life, you need to perform a disinfection procedure. To do this, add 10 drops of iodine to hot sunflower oil, mix. Dip each head in the solution and then dry.
To prevent the germination of the bulbs, experienced vegetable growers advise to lightly burn the roots over an open fire. You can use a regular lighter.
It is better to use a three-liter jar for storing whole heads. The container must be thoroughly washed, sterilized and dried.
How to store whole heads of garlic - 3 ways
What is the main advantage of storing whole garlic heads? So it retains a maximum of useful substances and can be used to prepare any dishes. In winter, the product practically does not differ from the freshly harvested crop.
Consider three storage methods offered by experienced growers.
Classic version
Place the prepared dry garlic in a clean three-liter jar. Do not close the container with a lid, otherwise the heads will not be able to "breathe" and will begin to rot quickly.
Ideal storage conditions:
- indoor humidity - no more than 60%;
- temperature - 15-20 degrees;
- lack of direct sunlight;
- fresh air circulation.
Where is the best place to put a glass jar? A glazed balcony, a winter garden, an upper kitchen cabinet are well suited. Do not store the product near heat sources: stove, microwave oven, radiator. A cellar and basement are also bad options, as the humidity is high.
Garlic heads do not store as well in the refrigerator than at room temperature. They partially lose moisture and flavor.
With flour
Storage conditions are the same as in the previous paragraph. Only the garlic should be placed in rows in a glass jar and sprinkled with 4–5 cm flour layers. This way the bulbs will not come into contact with each other. If one of them starts to rot, it will not spoil the rest of the heads.
In addition, flour absorbs moisture. It protects the product from mold, rot and microbial growth.
With salt
Storing garlic with salt is similar to the previous method. The heads should be laid in rows and sprinkled with 2-3 cm layers of salt.
Salt has the following benefits:
- perfectly disinfects the product - protects against the growth of microbes and fungi;
- draws out excess moisture;
- allows you to keep the bulbs fresh until spring.
Coarse rock salt is more suitable for storing garlic. And it is better not to use a small one (for example, iodized), since the manufacturer processes it with harmful components against caking.
Why is it poorly stored
For long-term storage in the cold season, spring, or spring, garlic is better suited. The heads of this variety of vegetables have more shell scales, so they can better endure the winter.
Winter, or winter, garlic is stored worse. Usually, by the middle of winter, there are many empty, dried teeth in the heads. However, winter varieties have the advantage that the teeth in their heads are larger.
Experienced summer residents store both varieties of vegetables. It's just that first they use winter garlic, and closer to spring - spring garlic.
Garlic keeps relatively well under almost all conditions. But, if you want to preserve the quality of vegetables for a longer period of time, you need to adhere to the following rules.
- A dark place. This could be a cardboard box, a jar under a table, a refrigerator, or an attic. It is very important to protect the garlic heads from sunlight in winter.
- Humidity 60 - 80%. With too dry air, the heads dry out quickly, and with excessive moisture they begin to rot. If in winter you begin to notice that the garlic is not as juicy as it used to be, then the air in the room is too dry.
- Cool. The optimum storage temperature for spring garlic is 18 degrees, for winter garlic - 5 degrees. If you live in your own home, you can place garlic in your attic or basement. But, if you live in an apartment, then it will be difficult to ensure the required temperature. Of course, vegetables can be packaged in bags and placed in the bottom drawers of the refrigerator. But what if they don't all fit there? If this is the case, try storing the vegetable canned. We will tell you more about this method below.
- Air access. Garlic is best stored in portions in separate small containers. Storage in an open space can provoke early drying of the heads.
Store garlic in a cool, dry, dark place.
There are many ways to preserve garlic during the cold season. Each of them, if you follow the rules, will allow you to save a vegetable for several months. Which method is more suitable, you need to decide based on the harvested crop and free space in the room.
The advantage of this method is that the temperature in the basement is ideal for storing winter garlic varieties.Plus, there the vegetable is stored away from sunlight. Almost any container can be used for containers: boxes, boxes, cans, bags or nets.
An important point, the basement should not be too damp, otherwise the garlic will simply rot. If the humidity is slightly more than 80%, then add sawdust or flour to the boxes.
Garlic heads are stored unpeeled in wicker baskets, wooden or plywood boxes. This is one of the most common and available methods, but it is associated with the most losses due to drying out or rotting of vegetables.
Most often, garlic heads are stored in baskets, boxes and boxes when there are a lot of them and processing, for example, for storage in chopped form or in marinade, will take a very long time.
Garlic heads are stored in ordinary glass jars:
- In the form of teeth;
- In the form of heads.
In the first method, the bulb is disassembled into cloves, each of which is examined, additionally dried and placed in a jar. In this case, the husk is not removed directly from the slices.
The advantage of this method is that there will be less husk in the jar, and you can always take as many cloves as you need. The disadvantage is that disassembling each head into slices will take a certain amount of time.
Storing garlic heads in a net is one of the most popular methods. First, it provides air access. Secondly, the nets can be hung on hooks. Thirdly, shopping bags are easy to get. Fourth, the heads are easy to inspect during the winter for dryness or decay.
If you have cloth bags, you can soak them in saline solution, dry and put the garlic in there. Salt will protect the vegetable perfectly.
In a braided braid
One of the oldest, most beautiful and most time consuming methods.
To store garlic in braids, you cannot cut off the tops.
The braid is woven in the usual way, from the heads to the tips of the leaves. The only advice is not to braid a lot of garlic at once. It is best if there are no more than 15 heads in one braid. The finished bundle is hung on a wall or ceiling. By the way, you can decorate the interior of your kitchen with such a scythe even in a city apartment.
In paraffin
Paraffin allows you to keep the heads intact until early summer. This is a very effective method, albeit somewhat laborious.
- Sort out the heads of garlic.
- Cut paraffin candles and melt them until smooth in a water bath.
- Light the bottom of the head with a lighter, match or on a gas burner.
- Take a garlic bulb by the tip of the stem and immerse it in liquid paraffin for 2-3 seconds.
- Place the head on the newspaper. Paraffin hardens very quickly.
- Cool all processed vegetables and transfer to a jar or box.
Paraffin wax covers the head of the garlic with a thin impervious film and protects the vegetable from both weathering and pests.
In sawdust
Sawdust protects garlic from excessive humidity. Heads and wood chips are poured into boxes, baskets and crates in layers. The last layer of sawdust, which should completely cover the vegetable.
Dried
In addition to the usual ways to store garlic, you can also dry it. To do this, the cloves must first be dried using a conventional oven or electric dryer. Then they are cut into slices and laid out on a baking sheet, after which they are sent to the oven for 30-40 minutes. Drying temperature is about 60 degrees.
Then let the dried wedges cool and place them in jars or bags. Such slices can be immediately used in cooking.
Dried garlic is stored for about 1.5 - 2 years.
Storing a vegetable in an ordinary city apartment is somewhat more difficult due to the fact that the space in it is limited. This greatly limits the use of wooden crates, sawdust and the braiding method.But there are several other ways that will help you save the vegetable for the whole winter, and will not spoil the appearance of the apartment.
On the loggia
You can store garlic on a loggia or balcony if you have it closed. And even better if it is insulated. Then in winter there will be no moisture, but it will be cool enough. And these are ideal parameters for storing garlic.
But even in this case, the heads must be regularly sorted out in order to notice the rotten ones in time and not to lose the entire crop.
In a refrigerator
Garlic can be stored in the bottom drawer of the refrigerator
The refrigerator is the best place to store garlic right in the apartment itself. The vegetable is folded into bags and placed in the bottom drawer. The disadvantage is the limited space. But, if there are few garlic heads, then the refrigerator is the best choice.
If your garlic starts to deteriorate, then it needs to be chopped. To do this, use a blender, meat grinder, or simply cut it with a knife.
Add a little salt to the resulting mass, mix thoroughly and put in jars with tight-fitting or screw caps. After that, put the jars in the refrigerator.
This method will save the garlic for some time.
Storing garlic in oil
Storing garlic in oil is a fun way. You need to separate the cloves from the head and clean each of them. Then sort the best ones, rinse them with running water and dry them with a towel.
Next, you will need a sterilized jar with a screw cap. Place the cloves tightly there and cover with vegetable oil so that it covers the garlic. Close the jar with a lid and refrigerate.
In this form, the vegetable can be stored for about 2.5 - 3 months. By the way, vegetable oil can then be used in cooking. It will absorb the garlic aroma and add a spicy flavor to the dishes.
At the bottom of the jar, pour about 4 cm of table salt or flour. Then place the peeled garlic cloves in circles or rows so that there is at least 1 cm of loose product between them. Then salt (flour) is poured again to hide the garlic. The thickness of the last layer should be approximately equal to the thickness of the first.
The advantage of this method is that the garlic does not dry out or rot. The disadvantage is that it is not very convenient to look for individual cloves in flour and salt.
You can freeze the whole garlic, slices and ground mass.
The third option is most often used. To do this, the vegetable is pre-ground, mixed with a small amount of salt and put into plastic containers or mesh bags for making ice.
Storing minced garlic in the freezer
Frozen garlic is stored for about 6 - 9 months, after which it begins to lose its taste.
Few people know, but garlic can be canned in the same way as cucumbers or tomatoes. You will need:
- 1 kg of garlic cloves;
- 100 g of salt;
- 100 g sugar;
- 1 glass of vinegar.
Preparation:
- The teeth must first be cleaned and rinsed. Sterilize jars and lids.
- Simmer the wedges in water over low heat for 5 minutes.
- Mix sugar, salt and 0.6 L of water.
- Boil the mixture and add vinegar.
- Take the jars and place the garlic cloves in them.
- Pour the marinade into the jars and roll up the lids.
Peeled garlic
You can store peeled garlic as follows:
- in the refrigerator (freezer);
- in pickled form (brine or vegetable oil);
- in flour or salt.
Whichever method you choose, you need to adhere to a number of rules. They are simple, but will allow you to preserve the vegetable for a longer time.
- Select only healthy, cleaned and dried cloves for storage.
- Inspect regularly.
- Do not re-freeze.
A well-established ventilation system is needed so that the crop does not break
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Frozen
Young garlic from the garden
How to prepare a vegetable for storage
The period during which garlic can be eaten depends largely on the preparation of the vegetable for storage. Due to improper preparation, the chances are high that the garlic heads will dry out or rot.
The preparation of the vegetable for storage begins at the time of harvest. It is very important to harvest on time to prevent the heads from overripe and preserve all the beneficial properties of the vegetable.
Before storage, the garlic heads must be cleaned of the ground, sorted and dried well. Usually, the harvested crop is left to dry right in the garden, but if there is a chance of rain, then it is better to bring the dug heads under a canopy or into a barn. Drying takes about a week. Sometimes it turns out a little less (about 5 days), sometimes a little more (about one and a half weeks). It depends on the weather.
After the end of drying, the garlic is cut off. The roots are shortened to 3 mm, the tops - up to 2 cm.
The garlic must be dried and the tops cut off.
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The harvested crop cannot be hidden immediately, since winter garlic can be stored at home only after thorough preparation of the crop for this process.
- Within 3 weeks, the heads of garlic are dried in a dry and ventilated room. A summer kitchen, a spacious room with large open windows, a balcony, and a roof are suitable for these purposes. This is done so that the inside of the head becomes dry (usually, after collection, there is moisture between the inner scales - condensation droplets).
You can store winter garlic at home only after thorough preparation. - After drying, the top layer of the scales should be removed, because it is dirty and may contain larval eggs, fungal spores. Under the dirty scales, you should see clean, white or lilac. If blue streaks are noticeable, then most likely there are worms or other pests in the head. Such material is not suitable for storage, it is disassembled, everything bad is thrown away, and more or less normal teeth are put into food. It is worth noting that the head with three opaque scales is best kept.
- Together with the removal of the upper part of the scales, you also need to chop off the stem. As a rule, a small stump with a length of 2-5 cm is left from it. The roots are also cut by 1 cm. Optionally, but if desired, you can burn the remaining roots over a fire. If there are any larval eggs or diseases in them, then they will die immediately. Cutting the roots and stems is carried out with very sharp scissors or pruning shears. It is important not to touch or damage the bulb itself so that it does not start to rot prematurely.
Garlic in nets
In storage, garlic is an unpretentious vegetable. Subject to a certain algorithm during the selection and packaging of material, it is perfectly possible to store garlic in an apartment in winter until spring. How can it survive better?
Highlights:
- First rule! If you decide not to peel the garlic, it is best to keep it cool.
- Many housewives, worried about how to preserve garlic in winter, singe the rhizome slices with a candle, this prevents the vegetable from rotting and the germination of the tops.
- The key to the safety of garlic is its regular inspection. This is especially important for workpieces that are planned to be stored at room temperature, the cloves may eventually lose their "marketable" appearance due to fungi caused by excess moisture. Therefore, freshly harvested garlic should not be wrapped in polyethylene (it is better to replace them with paper bags). Otherwise, excess moisture can lead to rotting. It is important that for the first time the garlic is stored either in nets or sprinkled on the windowsill.
After harvesting, the garlic must be dried. Spread it out to provide air access to each head, under a canopy or in a ventilated area. Then peel them off the top dirty husks. Check the stem - if it is dry, the nutrients have transferred to the stem.
Trim the roots with pruning shears. Leave the stem if you plan to braid the garlic or store it in a bunch. If not, then cut it to two or three centimeters.
Sort the garlic. Separately set aside cracked and bad heads (with spots, darkening).
Summer or winter
Spring garlic is planted in spring and harvested in summer. Winter - planted in autumn, it gives bountiful harvests. Winter garlic is highly resistant to frost and can withstand temperatures down to -20 ° C. Spring is afraid of frost, but it is better stored at room temperature. Winter garlic loves temperatures from -2 to 4 ° C.
Storage problems
Garlic is fairly easy to store without spoiling at the right temperature.
Places with normal or low humidity are often used. For storage, it is preferable to choose warm rooms, devoid of light or with low light.
After harvesting, first of all, it is necessary to thoroughly clean and dry the crop. The heads of garlic should be washed with clean water, wiping off the soil and dirt with light movements. After the crop should be dried clean.
It is better to shake off the dirt harder, removing the top layer of husk. The method is ideal for storing completely peeled cloves. Before drying the bulbs, you must cut off the lower antennae, roots.
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Storage temperature of garlic
Garlic is especially picky about the cold; along with other vegetables, it will not tolerate a strong drop in temperature.
The most favorable indicator will be the range from +10 to +15 ° С. A tolerable temperature regime will be the interval from +3 to +10 ° С.
In an excessively warm place, the cloves will quickly begin to dry out, becoming unsuitable even for cooking.
Storage moisture for garlic
Garlic is very sensitive to moisture, it is highly discouraged to store it in poorly ventilated parts of the house. Condensation will have a disastrous effect on the safety of the crop.
Therefore, it cannot be put into plastic bags, plastic containers, buckets for a long time. You should store crops in the cellar, basement for the winter using wooden boxes, boxes or baskets.
If you plan to store a large amount of garlic harvest, then boxes with low sides will be the best option. In them, the bulbs are laid out in a thin layer, which will allow the boxes to be ventilated.
Canvas, cloth bags are hung from the ceiling of the utility room for drying and efficient ventilation of the crop.
Regardless of the method chosen, sawdust, hay, soft husks or ash should be poured between layers on top of the bulbs. The dry composition will absorb moisture if it gets into the storage.
The layer will help protect vegetables from winter frost. As a result, the harvest will last much longer.
Preservation conditions
Compliance with these requirements will help the optimal storage of garlic in winter in a city apartment. It is best to use a cellar. Usually, garlic heads are braided or hung in nylon bags. The main conditions are optimal humidity and the obligatory presence of an exhaust hood for air ventilation.
Option for storing garlic in a subfield
In winter, there are many options. After all, the lower the storage temperature, the more useful trace elements will be stored in garlic. A small box-closet under the windowsill with the possibility of airing or a box on the balcony will do. The main thing is to monitor the temperature.
Garlic has begun to deteriorate, it cannot be eaten
How to keep garlic in an apartment until spring? First of all, decide for yourself whether you are ready to "pull" such volumes of storage and processing of garlic.It will be strange if a person decides to make a warehouse out of a one-room apartment. In this case, it is easier to buy garlic at the store. It is better to involve more helpers in the selection and cleaning stages. This will make it easier to maintain control at every step.
Store garlic in a dark cool room at temperatures up to 15 degrees and in the absence of high humidity. Too dry air negatively affects the product - garlic dries out faster.
Remove heads with dark spots or soft to the touch. They will infect a healthy crop.
The shelf life also depends on the type of garlic. Some varieties will not lie until spring, no matter how carefully they are protected.
Frozen
We clean the cloves and twist them in a meat grinder. We spread the mass into an ice mold. Freeze in the freezer. Then we shake the resulting cubes into a plastic bag, tie it tightly and store in the freezer. If necessary, we take out the cube and use it for its intended purpose.
Purified
Place the peeled cloves in a plastic container and freeze in the freezer.
In salt
Put the garlic in glass jars and sprinkle with coarse salt. We do not close the banks, otherwise the process of decay will go. Salt absorbs moisture well, so this method is suitable for rooms in which the air is humid.
In oil
This method is suitable for storing heads that show darkening. We completely clean the cloves, put them in a clean glass jar. Then fill them with vegetable oil to the top. Close the lid and put it in the refrigerator. This way the garlic can be stored for several months.
As the slices are consumed, you can use vegetable oil to make salads. It will add a pleasant garlic flavor to the dish.
In paraffin
The essence of this method is that the roots are sealed when immersed in paraffin. This prevents bacteria and fungi from getting inside.
Melt the paraffin in a water bath. Take the stem, quickly dip the head in paraffin and remove. You can wax only the rhizome, or you can wax the whole head. This hot treatment kills germs.
If you can't find paraffin, take paraffin candles, chop them into pieces and melt them in a water bath.
In flour
We place the heads in sterilized glass jars, periodically dusting the empty spaces between the rows with flour. The top layer of flour should be about two centimeters. We close the nylon lid and put in the refrigerator. This is how garlic can be stored for two to three months.
In sawdust
Pour sawdust at the bottom of the cardboard box, lay the garlic. In the middle and up - again a layer of sawdust.
In onion skins
Pour the dried onion husk into a glass jar, put the heads of garlic, fill it with the husk again, close it with a nylon lid and place it in the refrigerator.
In ash
Ash prevents bacteria from entering. This method will require sterilized dry jars. Put a tablespoon of wood ash on the bottom. Place the garlic inside, up to about half the jar. Pour more ash on top. Shake the jar and add the garlic again. Then add another spoonful of ash. We leave the jars in a cool dry place, do not cover with a lid.
In cling film
Wrap each head with cling film two or three times, put in a box, cover with sawdust. Packaged in this way, garlic can be stored at room temperature for up to four months. Check the heads periodically for condensation.
In a vacuum
Put the peeled cloves in a bag and use a vacuum apparatus to evacuate the air. Garlic in this way can be stored for up to a year.
The bunches together with the leaves are suspended on ropes, there should be enough distance between the stems for ventilation. It is advisable to select a dry place with a light, warm wind.
Storage in bundles
The stems are cut almost completely, leaving 5-12 cm.They are tied with a rope or thick thread, forming bundles that are easily suspended from nails or rope.
It is advisable to leave the bundles to dry over the stove, battery in any warm, dry place. After a week, they should be removed and put into the cellar. Bunches of bulbs can be left hanging in the apartment in the kitchen for months.
Taking into account the winter cold snap, the apartment will have a quite comfortable temperature for long-term storage of vegetables. Favorable storage will take place in dark, light-free places.
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Storage in braids
The method of storing garlic in braids is not very different from that described above, you will need to leave a rather long stem, almost not cutting off at all.
Braids from the stems are woven in the same way as when weaving braids from hair. The braid is additionally secured with a rope and suspended for further storage.
An interesting solution would be storage in a grid that can be hung. A great analogy to a pigtail, only without the stems. The heads will be much better blown out, thereby reducing the likelihood of deterioration.
The advantage will be the presence of ventilation in the room. A cellar or other storage room must be ventilated. Thus, the garlic is constantly slightly dried out, reducing the risk of excessive moisture, and, consequently, rotting of the crop.
In sterile glass jars, which are tightly closed with a lid, products are exposed to minimal environmental influences.
The salt added to the jars has become a secret of some housewives. Salt absorbs excess water, prevents the development of rot, and in an arid internal environment creates favorable conditions for storing vegetables.
If desired, salt can be replaced with flour. She should fill jars with cloves already peeled from the husk.
Waxing
This method involves storing the heads of garlic in paraffin. You will need to melt a few candles in a glass or a tin can, it must be constantly heated in a water bath (by placing it in a saucepan).
Together with the husk, the garlic is dipped into the melted paraffin by the stem, the paraffin flows down, drying in a thin layer. The paraffin shell reliably protects the vegetable from external mechanical influences.
Storage in bags
Bulb bags should not be kept in a basement that is too humid or warm, as they are too moisture and temperature permeable. Already dried, peeled garlic without tails and roots is put into the bag.
Garlic does not tolerate refrigeration very well due to the humidity. And in the refrigerator there is not enough space for bulk stocks.
A dry place is recommended, the garlic braids should be hung in dark corners: put in the closet, put in a box under the cabinet or leave in the kitchen as an original accessory.
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It happens that during cooking a decent amount of peeled cloves remains. In this case, put the garlic in a container or jar, fill it with sunflower oil on top, and put it in the refrigerator. The oil will preserve the vegetables for 1 to 2 weeks.
If the heads of garlic have been stored in the refrigerator for a long time, then they should be stored further under the same conditions. You cannot transfer vegetables that are used to cold and moisture in an ordinary dry place.
They will lie down for the first week or two, then, with improper care, they will start to deteriorate. The bulbs will rot if not disposed of in the first days after purchase.
Garlic canned or harvested in another way is well stored in the refrigerator, but a cellar or balcony is no less suitable for this purpose, since cans of canned food love cold and moisture.
It is not entirely advisable to freeze the cloves, but you can do this if you wish.
Seat selection
Garlic stays well in a cool, dark place.Restriction of light and heat is imperative, otherwise the teeth will begin to germinate.
It is best to keep the garlic in a cellar or basement. It is cool and dark here, which means that all conditions for successful storage have been created.
In the apartment
You can store garlic in an apartment at room temperature, but for this it must be well dried. Examine the heads carefully, remove those with dark spots.
On the loggia and balcony
On the balcony, leave the garlic in clean, dry three-liter jars. Cover the top with cardboard or an old blanket to keep the crop out of the light. In severe frosts, you can wrap the jars with a blanket or bring them into the apartment before warming.
In a refrigerator
You can store winter garlic in the refrigerator. The dried heads are pre-folded in paper bags or cardboard boxes.
Winter and spring - what's the difference?
Garlic, the useful properties of which are very much appreciated not only in cooking, but also in folk medicine, has a different keeping quality, depending on the variety. Winter, or winter garlic is planted in the fall, and the harvest is harvested at the end of July. Inside its heads, covered with a lilac shell, there is always a strong rod, and the teeth are usually arranged in one row. It is stored at best until the New Year.
Summer (spring) varieties are planted in spring and ripen at the end of August-September. The peel at the heads is light, the teeth form a multi-row spiral. Under favorable conditions, spring garlic can be stored until the next harvest.
Storing garlic in paraffin
The roots are cut from the heads and the upper scales are removed. Paraffin is heated in a water bath to a liquid state and the heads are dipped in it. In this case, the paraffin must be warm. When the layer dries, the garlic is placed in a cardboard box and kept in the basement or closet.
A layer of this substance prevents moisture evaporation, and the carbon dioxide that accumulates in the cloves kills pathogenic microorganisms and thereby protects garlic from diseases.
In what container
Before placing the garlic in a container, burn the roots over a gas burner or candle. This will prevent bacteria and fungi from entering through the root system and the product will be better preserved.
Box
For storage, use ventilated containers: cardboard boxes, wooden boxes with slots or plastic ones with a lattice. We fill the containers to the top and leave them in a cool, dark place. It is possible on the balcony or attic, but in severe frosts, the boxes must be covered with old blankets, down jackets, coats, or brought into the apartment or house during the cold snap.
Eat garlic in winter to prevent colds?
Basket
The heads are folded into wicker baskets that allow air to pass through and "breathe". The container is removed to the basement, balcony or closet.
The bag should be linen so that it can freely let air through. For better preservation, you can put dried nettle leaves there. It will kill bacteria and keep the garlic from spoiling for a long time. The bag needs to be tied. Go through the contents of the bags periodically. Throw out the heads that have begun to deteriorate.
Fold the garlic into a net and hang. This method is convenient because the heads are well ventilated. They are also perfectly visible in the net, so the hostess will easily notice which head has started to deteriorate and will remove it.
Stockings or tights
Dried garlic is placed in nylon tights and hung from doors, ceilings or beams. This method is similar to grid storage.
Put the garlic in glass jars and leave in a cool place. You cannot cover the jars with lids, otherwise the garlic will rot.
Without container
Outdoor storage methods without containers are common and convenient. Air is supplied to each head, and the garlic stays fresh longer. In addition, each head is visible, so the hostesses can control the storage process. If the head has deteriorated, it can be cut off.
Buy ready-made bags
Can be folded into woven mesh bags
If the idea with tights does not seem very aesthetic, woven bags made of polypropylene thread will help out. They are as durable as nylon and look quite dignified. Excellent air permeability, they can be hung or placed in the pantry. Instead of mesh, linen cotton bags are also suitable. These can be stored on a shelf in a pantry or closet.
Storing garlic in vegetable oil
Scales are removed from the garlic, the head is divided into cloves, they are poured into a sterilized jar and poured with sunflower or olive oil. The jar is then closed with a pre-drilled plastic lid and placed in the refrigerator. This garlic does not spoil for several months.
After using the cloves of garlic in the remaining oil, you can fry meat, fish or pour them on boiled potatoes and season salads.
If the garlic starts to deteriorate, you can keep it ground. To do this, the cloves are cleaned, passed through a meat grinder, salted, placed in a glass jar, covered with a plastic lid and placed in the refrigerator.
How to store peeled cloves of garlic - 4 ways
If you have harvested overripe garlic, it is better to eat the product right away or prepare it in the form of peeled cloves. The most popular storage methods are listed below.
In sunflower oil
Rinse the heads and clean the cloves from the scales. Put the product in a glass jar and cover with refined sunflower (olive) oil. Add spices to taste, such as bay leaves, black peppercorns, or Italian herbs. Close the container with a lid, shake well so that the cloves are saturated with the fragrant liquid.
Store food in the refrigerator or freezer. At room temperature, bacteria of the genus clostridium botulinum can grow in the workpiece, so it is better not to risk your health.
In a frayed form
Puree the cloves using a crushing machine or blender. Mix with olive oil in a 1: 2 ratio, add oregano or other aromatic spice. Store the garlic puree in a glass jar in the refrigerator or freezer.
In wine or wine vinegar
The procurement method is exactly the same as in the case of sunflower oil. Place the cloves of garlic in a glass jar, fill to the top with dry wine (both red and white will do) or white wine vinegar. You can add dried Italian herbs, bay leaves, or hot spices to the bowl. Then shake the jar.
Store garlic in the refrigerator. The shelf life is 4 months.
Dried
Drying allows the garlic to be preserved throughout the year. You can use one of the following methods:
- Vegetable dryer. Only large and hard teeth are suitable for the workpiece. Cut them into thin slices and place in the appliance. Select the appropriate temperature setting following the manufacturer's instructions.
- Oven. Line a baking sheet with parchment paper. Put prepared thin circles on it. Dry the garlic for 2 hours at 60 degrees. Then reduce the heat to 50–55 degrees and leave the cloves to dry until cooked.
Garlic when properly dried is pale yellow in color and crisp when broken. Store it in a small glass jar without a lid.
Alternatively, you can mix dry garlic and sea salt in a 1: 3 ratio, and then grind in a blender. The result is a very tasty and healthy seasoning that is ideal for meat and fish dishes.
