In order for something useful to grow in your garden, you need to make a lot of effort or create all the conditions for the optimal growth of useful crops. However, in addition to the problems of growing a crop, a gardener-gardener still has other worries: harvesting and storing it in winter period time. All these points apply to garlic. It is quite profitable to grow such a crop, since the prices for it, especially in spring, are very high. Accordingly, it makes sense to increase and preserve the harvest of garlic. However, in addition to the problem of growing, there is also the problem of storing garlic at home. Consider the issue of storing garlic in different conditions.
It is worth knowing that not every variety of garlic is able to lie safe and sound throughout the winter. Also, its keeping quality depends on its maturity. If the garlic is overripe, then the cloves fall apart and begin to rot. The unripe one completely disappears in the first months of its storage. It is also worth thinking about fertilizing the soil layer, where garlic will grow on the advice of http://udobreniepochv.ru/, but this needs to be done in the spring. Until then, let's bring different variants storage of garlic at home.
Storage of garlic in the cellar
Perhaps this is the most the best place, which can be thought up for storing garlic and other vegetables. However, it is important to remember that the storage temperature should not fall below a few degrees. Ideal conditions is a dry room.
With the help of twine, the garlic heads are woven into the braid with the remaining grassy tails. After that, the pigtail is hung on a pre-prepared hook so that it does not come into contact with the walls of the basement.
In addition to braids, garlic can be stored in old tights or small elongated nets.
Storage of garlic on the loggia
Not all people have a cellar. Therefore, you have to store garlic in a city apartment. If you have an insulated balcony or loggia, then in the same form, garlic, covered from the sun's rays with a dark opaque cloth, can also be stored on the balcony. You can put together special boxes and overlay with foam plastic with foil. But be sure to watch the temperature. It should not be lower - 3-5 degrees.
Storing dried garlic in jars
The roots and stems need to be cut, and the heads of garlic are dried in a ventilated room for 3-4 days. Then it is laid out in well-washed dried glass three-liter jars. Sprinkle each layer of garlic with flour. Most upper layer flour should be at least 2 cm thick. We close the jars with plastic lids and put
Storing minced garlic
Similarly, in order to save space, you can store ground garlic. All garlic cloves are peeled and passed through a meat grinder. After that, this gruel is carefully transferred to a prepared clean glass jar. Close the jar tightly with a plastic lid and store in the refrigerator.
Storing garlic in oil
It is very beneficial to store canned garlic in oil. For these purposes, you can use any oil - sunflower, olive and even linseed. Peel the garlic and pat dry. Wash and dry the jar. Next, tightly lay the cloves in a jar and pour oil on top. This one doesn't need to be cleaned. The oil can also be used as a flavoring for garlic-flavored dishes.
Storing garlic with salt
Whole heads do not need to be cleaned, but simply covered with coarse salt. Pour a layer of salt into the bottom of a metal jar, put a layer of garlic, and so on, fill the entire jar with layers. Store in a dark, cool place with the lid open.
Until the next harvest is more difficult than growing it. The fact is that this bulbous culture does not have a high ability to lie for a long time, it quickly becomes moldy, rots, and closer to spring it begins to germinate and wither. Whatever the housewives do not come up with in order to store the heads of garlic could be all winter. The most different methods: from old and well-tested to relatively new, such as storage in glass jars.
harvesting garlic
The preservation of garlic is influenced by many factors, including proper (timely) cleaning and preparation for storage. So that the garlic heads can lie all winter and not rot, it is necessary to dig out the garlic in time, preventing it from overripening. It is important here to know when which variety to dig.
Everyone knows that garlic is winter (planted in autumn) and spring, which is planted in spring. Accordingly, the harvest time for both varieties is different. Winter garlic is dug up at the end of July. The main signs of its maturation are considered yellowed lower leaves, as well as a cracked seed pod on the arrow ( experienced gardeners leave a couple of arrows, so that later they can determine the maturity of the garlic heads).
Harvest time for spring garlic is determined by signs such as stem lodging, drying, and thinning of the flakes that cover the tines. As a rule, this happens at the end of summer, and garlic heads are removed from the garden at the end of August.
It is important to know that the timing of the collection of garlic is very limited. If it is not dug up in time, it will overripe and become unsuitable for storage.
The fact that the bulbs are overripe can be recognized by the following signs:
- the head easily crumbles into individual teeth;
- the scales are completely cracked;
- young roots began to grow in the root region.
Before you remove the garlic from the garden, you need to carry out small preparatory work: stop watering 2-4 weeks before digging, and rake the earth a little from the bulbs - this will speed up their ripening. Harvesting is carried out in dry and, if possible, in warm weather. It is best to dig the heads with a shovel or garden pitchfork. This must be done very carefully so as not to damage the teeth, and thereby prolong their storage. It is recommended to start harvesting in the morning so that the bulbs can dry out in the fresh air until evening.
Preparing for storage
The dug-out garlic should be cleaned from the ground with your hands and, together with the stems, laid out in rows right on the garden bed for further drying. The stems are left so that the plants can still receive useful substances from them for 4–5 days. Some gardeners leave the heads to dry in the garden for several days, citing the fact that such bulbs become more resistant to decay and can be stored longer. Others recommend immediately harvesting and drying it under a canopy or indoors.
You can decide for yourself how to dry the garlic bulbs. If the weather is hot, you can leave the crop to ripen in the garden, but you need to slightly cover the heads with leaves so that they do not get sunburn. If the air is cool or rain is possible, it is better to dry the heads indoors, but it must be dry and well ventilated.
Garlic bulbs dry indoors for 2-3 weeks depending on the weather. Their readiness is evidenced by peeling scales, which by this time should become thin and slightly transparent. Now the bulbs need to be cut from the stems and roots. This procedure is performed using secateurs or scissors. The roots are cut to 3 mm, stems - up to 5-10 cm.
There are several ways to store garlic bulbs in jars.
The first and the easiest. Whole heads are folded into a prepared jar of any size and closed with a nylon lid. In a cool place, such a product can be stored for several months.
The second way. The bulbs cut off from the stems are placed in a jar in layers, sprinkling each with flour. A final layer 2–3 cm thick is poured on top. It should completely cover the bulbs, and thereby prevent air from reaching the heads. This method helps to preserve the product for a long time, unless, of course, the top layer of flour is damaged.
The third way. The heads are folded into a jar in layers, by analogy with the previous method, but instead of flour, the layers are sprinkled with salt. Salt perfectly disinfects the product and allows it to be stored indefinitely.
Method four. The heads need to be disassembled into teeth, cleaned, placed in a jar and poured to the top sunflower oil. In conclusion, the container needs to be shaken a little so that the oil is evenly distributed and covers each tooth. If desired, salt, herbs, peppercorns can be added to the jar - they will betray the original taste not only of the cloves, but also of the oil, which can then be used to dress salads.
Method five. The product prepared in this way is often used in Mediterranean cuisine. It involves filling the peeled teeth with wine, and it doesn’t matter if it’s white or red. You need to store such a blank in the refrigerator.
And the last way is the sixth. The teeth need to be crushed, or twisted with a meat grinder. Next, place the product tightly in the prepared jar, pour a thin layer on top vegetable oil. You also need to store the workpiece in the refrigerator, spend it as needed, without fear that the product may deteriorate.
It should be noted that methods 4-6 involve storing peeled garlic, so they are more troublesome to perform, but then such a product is very convenient to use.
Video "An effective way to store garlic in a jar"
Garlic is widely used in both cooking and traditional medicine. If you buy it by weight a little, you won’t have to worry about the safety of the vegetable. But if you have your own garden, you need to take care of harvested. How to store garlic so that it does not dry out, mold or sprout?
Training
Before harvesting garlic, do not water the bed for several days. Dig it only in dry weather. Do this very carefully so as not to damage the necks of the bulbs. Immediately after digging, dry the vegetable for several days. Then cut the leaves, leaving only a small tail.
Scorch the roots of each head to prevent their germination. In order to prevent mold, treat the bulbs with a special solution. Heat 0.5 l of sunflower oil on the stove. Add 10 drops of iodine. Dip the vegetable in vegetable fat and dry in the sun.
Optimal conditions
It is recommended to store garlic in wooden boxes, cardboard boxes or wicker baskets. Winter is better to keep in a cool (+1 ... +3 ° С), and spring - in a warm (+16 ... +20 ° С) room. Many people make the mistake of putting it in the refrigerator. At low temperatures the head is saturated with moisture and moldy.
The optimum humidity level is no more than 70–80%. Therefore, garlic is stored separately from potatoes and other vegetables. The latter need higher rates - up to 90%. For the same reason, do not take the bulbs out onto the balcony. Wet weather can cause rot. As a last resort, place a container of quicklime next to the garlic.
Storage in bulk materials
Ideal for storing garlic bulk materials- salt, flour, ash, onion peel, etc. They absorb excess moisture, thereby protecting the heads.
Salt. Put the vegetable in wooden box with holes. Sprinkle each layer with dry table salt. Another way is to put a layer of salt (about 2-3 cm thick) on the bottom of the jar. Fill a container with garlic. Fill the remaining voids with salt. Shake the jar so that the substance is evenly distributed. Some people store heads of garlic in jars without falling asleep. For insurance glass containers sterilized and dried.
Flour. Sprinkle a layer of flour on the bottom of a jar or pan. Dip the garlic heads in it. Put them in a container, pressing close to each other. Sprinkle flour on top and close the lid. The vegetable will retain its freshness until at least summer.
Wood ash. Pour the substance into a regular cardboard box with a layer of 2 cm. Place the heads tightly on top. next layer there will be ash again, then garlic, etc. The topmost layer is from ash. The completed box can be kept right in the kitchen.
Onion peel. This method is no less effective. Place the garlic in a basket, bag or box. Sprinkle everything onion peel. Fix the container higher, for example, on the mezzanine.
Drying and freezing
The previous methods are used to store fresh garlic. However, it can be dried and frozen. Useful properties he does not lose.
Drying garlic is carried out in two ways - with and without a dehydrator. The first one is simpler and faster. Peel the vegetable and cut in half. Choose only hard and large cloves. Lay them out on the appliance tray. Install the one temperature regime specified in the manufacturer's instructions. Completely dried garlic will be brittle.
If you don't have a dehydrator, use the oven. Spread the cut cloves on a baking sheet and keep for 2 hours at a temperature of +60 ° C. After a while, reduce the heat to +55 ° C. Bake until the slices are crispy.
Garlic salt is often prepared from the dried vegetable. It will add a delightful subtle flavor to the dishes. Grind the product in a blender to the consistency of a powder. Add sea salt in a ratio of 1:4. Turn on the device again for 1-2 minutes. Store garlic salt in a glass container. Close it tightly with a lid and place in a dark, cool place.
You can freeze garlic in one of the following ways. Wrap whole, unpeeled cloves in cling film or cling film, or place in plastic bag and then into the freezer. Remove individual cloves as needed. The second option is to clean and grind the cloves, put them in a freezer bag.
canning
You can store garlic so that it does not dry out by canning. Sunflower oil, liquid paraffin, vinegar, wine are suitable as a preservative.
Sunflower oil. Clean the cloves, place them in a plastic container or glass jar. Fill with oil and close the lid tightly. Send the container to the freezer. Next, take out the cloves with a spoon.
Another option is to purée garlic and olive oil. Clean the cloves and grind in a food processor. Mix the resulting slurry with oil in a ratio of 1: 2. Transfer the puree to a freezer container. Close the lid tightly and store in freezer. This method is convenient for those who often cook. Thanks to the oil, the puree does not harden. You can immediately pour it into the pan.
Paraffin. Melt paraffin candles in a water bath. Dip the heads of garlic into the melted liquid one by one. Let them drain. The substance forms a thin layer on the vegetable protective film. It prevents rotting, evaporation of moisture and the effects of pathogenic bacteria.
A good result is provided by a mixture of paraffin (97%) and monoglyceride (3%). Heat it up to a temperature of +80 ... +85 ° С. Fold the garlic in synthetic nets and immerse in the composition for two seconds. Store the vegetable in small trays, boxes, or cartons placed on racks.
Vinegar or wine. For this recipe, you will need dry white or red wine or white wine vinegar. Put the peeled cloves in a glass jar. Fill with any of the suggested means. Close the lid tightly and place in the refrigerator. To add a savory flavor to canned food, add salt (1 tbsp per cup of liquid) and dried herbs. Shake the container to mix the ingredients. With this method, garlic is stored for up to 4 months.
other methods
Some housewives keep garlic classical method- in bundles, a fabric bag, mesh, etc. Let's consider exactly how to do this.
In bundles, pigtails. This method requires certain skills, labor and time. It involves weaving braids from heads dried along with the stem. Hang them from the ceiling in a cool, dry and dark room. This saves space in your home storage.
IN cloth bag. Garlic keeps well in a bag of natural material. Soak the heads in concentrated saline for 1-2 minutes beforehand. Then dry. This treatment prevents the appearance of mold and other diseases.
On the grid. Another way that does not require a lot of space. Garlic is packaged and then hung higher. Periodically review it and select the spoiled one. Such storage will not protect against drying and germination.
Note to the owner
When preparing garlic for storage, consider the following guidelines.
- For long-term storage, spring garlic is more suitable. It differs from winter by the absence of a false stem in the center of the head. Harvest begins in August.
- If you pour garlic with sunflower oil, do not store the container at room temperature. This can cause the botulism-causing bacteria clostridium botulinum to multiply.
- If you're making garlic salt, don't beat it in a blender for more than 2 minutes. Otherwise, lumps will form.
At proper storage garlic remains juicy, strong and fragrant until the next harvest. It is not difficult to achieve such an effect. The main thing is to dig up a vegetable in time, choose a good container, provide the necessary level of humidity and temperature. When choosing a storage method, be guided by the size of the harvested crop.