Useful tips: how to properly store garlic in winter. How to store garlic - let's keep the healthy vegetable fresh until the next harvest

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Garlic is one of those vegetables that require special storage. If you don't create for him optimal conditions, it will begin to sprout quite quickly, or even rot. There are two ways to preserve garlic until spring – cold and warm. Each housewife can choose for herself the best way storage of garlic. In addition, some prefer fresh heads, while others prefer simple blanks.

Before storing garlic for the winter, you need to preparatory work. By this time, the garlic roots are usually completely dry. They need to be set on fire to the very bottom. You can use either a candle flame or a regular lighter for this.
With the warm storage method, dry garlic heads are placed tightly in a cardboard box and left in a dry room at a temperature of 13-17 degrees in a dark place with a humidity of 70-80%. The disadvantage of this storage method is that garlic loses some of its meatiness due to slight drying. But at the same time everything beneficial features garlic, pungent taste and specific smell persist until spring.

With the cold storage method, you need a room in which the temperature is constantly maintained from plus 2 to 3 degrees and a humidity of 70-80%. In a city apartment, one of the sections of the refrigerator will be suitable for this, where such a refrigerator will be installed. temperature regime. The garlic is placed there in cardboard boxes. When stored cold and the roots are properly cauterized, garlic retains its meatiness and all its beneficial properties until spring.

An excellent place to store garlic is the cellar. Therefore, in a village or at a summer cottage where it is available, it is much easier to preserve garlic until spring. In such a cellar the temperature is usually maintained at 0 plus 2 degrees with a humidity of 70-80 percent. To allow garlic to “breathe,” it is best to store large stocks in wicker baskets or wooden boxes.

In urban environments, you can try to store garlic on the balcony in the same way, constantly checking the temperature. At temperatures below 0 degrees, the vegetable will simply freeze. In addition to temperature, you also need to monitor humidity. The fact is that this indicator is very important for garlic. When the humidity is less than 70%, it begins to dry out intensely, and when the humidity is above 80%, it begins to rot.

To preserve garlic until spring, you can use this method. Burn the garlic roots. Melt several paraffin candles in a saucepan. Let cool. Quickly dip the head of garlic into warm paraffin. Let it dry. Place in a cardboard box and place in a cool place. A thin layer of paraffin will protect the garlic from drying out and rotting, even if it is not possible to provide the necessary humidity.

Garlic perfectly retains its taste and full range of useful substances in some forms of canning. The simplest is the following method of storing the finished product. Peel clean garlic, place in a glass jar, add fresh olive oil or sunflower oil. The jar should be stored in the refrigerator. Garlic is used as needed, and the remaining oil can be used in making sauces or for dressing salads.

Garlic is an excellent protector against any infections in the cold and required ingredient For spicy dishes. A good owner stores garlic at home in winter for his own needs and for planting next year. You don’t know how to preserve this vegetable at home until spring? My grandmother’s method immediately comes to mind - braiding garlic and storing it hanging. But there are other ways.

We store garlic at home in a box until spring

Dry the garlic well first. Prepare a roomy wooden box. Make holes in its walls for ventilation. Next, your actions are as follows:

• Place a one-centimeter layer of salt on the bottom of the box. Instead of salt, you can use wood ash or sawdust;
• lay the heads of garlic, and again pour a layer of sawdust on top;
• alternate layers of garlic and sawdust or salt until the container is filled.

Place the box in a cool and dry place. The vegetable will remain hard and will not rot until spring. You can store the garlic cloves in a shallow wicker basket or cardboard box without spilling ingredients away from heating devices. But you’ll have to keep an eye on the vegetable—sort it out and throw away the spoiled heads.

We store garlic at home in bags until spring

Prepare small bags made of thick fabric or paper. Mix the garlic cloves with onion skins and place them in bags. Don't put too many heads. Hang the bags in a cool, dry place. The ideal option is storage in the cellar.

Another effective method storing garlic in a canvas bag:

• rub the bag with wet salt or soak it in a saline solution;
• do not rinse and dry;
• Place the garlic in a dry bag and store it in your pantry at home. Salt takes away excess moisture and does not allow the vegetable to germinate. It will also kill bacteria so the heads don't get moldy. You can store garlic in nets hung on the wall of a cool pantry.

Storing garlic until spring at home - other ways

There are others effective ways storing garlic in apartments:

• storage in oil. Separate the garlic into cloves. Place them in a sterilized cooled jar. Pack tightly. Pour the garlic in a jar with any vegetable oil so that it covers it. Cover the container with a lid with holes and refrigerate until spring. Use as needed;
• storage in paraffin. Dip the garlic heads into melted paraffin, holding them by the stem. When the garlic is completely covered with paraffin, hang it up to harden the mass. Store in a dark and cool place until spring;
• burying Bury part of the harvested crop in the ground at your summer cottage. Place in plastic bags heads, wrap in several layers of paper and bury in the soil in late autumn. Place tomato tops on the ground. Dig up in the spring and get perfectly preserved garlic.

Storing garlic at home until spring - useful tips

Please note that the shelf life of garlic depends on the time it was harvested. Be careful not to crack the heads. After digging, dry the crop in the shade in the fresh air and choose healthy heads for storage for the winter. Once dry, trim the stems and roots. Harvesting of winter garlic begins on the twentieth of July, spring garlic - in the first half of August. Harvest in dry weather, early in the morning or late evening, when there is no scorching sun. Do not wash garlic before storing it and store it unpeeled.

If you follow our recommendations, garlic will not sprout, mold or rot. You will save money on buying an expensive vegetable and will use garlic whenever you want. Choose any suitable storage method, and the garlic will last until spring without any problems.

Everyone knows. It is not only a good antiviral agent, but also a delicious seasoning for dishes. It can always be found on store shelves. But often it is limp, semi-dry, wrinkled or already sprouted. It is best to grow the vegetable yourself and preserve it at home according to all the rules in order to enjoy the real taste all winter until spring.

(summer) and winter (winter). The first one has the ability to be stored for a long time, and the second allows you to harvest a larger amount of crop. Each variety is divided into types.

Spring most often grows without a single stem. The denticles are formed in the head in a spiral in several rows. The structure of the onion is dense, the taste is rich in pungency. Varieties of winter crops boast different degrees of ripening (early, middle, late). The best representatives are identified:

• Gulliver - endowed with excellent productivity, not susceptible to diseases, medium-late ripeness. One head averages 95-120 grams, divided into 5-6 significant cloves. It has a long shelf life of up to 1 year.
• Aleysky - average degree of productivity. The weight of the heads is insignificant, no more than 25 g. It has the disadvantage of being susceptible to fusarium and rotting. Shelf life: 10 months.
• Sochi 56 – characterized by winter hardiness and not susceptible to disease. The weight of one splinter is about 45 grams. The main advantage is that the maintenance period exceeds 1.5 years.
• Elenovsky - a dense onion structure, which contains up to 10 cloves, but weighing no more than 35 grams. Frost-resistant and not susceptible to diseases. The longest shelf life is 2 years.

Winter representatives may or may not shoot arrows. They differ from each other in the number of cloves in the splinter. Types of spicy vegetables:

• Alcor - has a characteristically stable harvest of medium ripeness. The bulb consists of 5 segments. Distinctive feature – lilac tone scales with veins. The weight of the product ranges from 25-40 g. Does not become infected.
• Lyubasha is not afraid of frost, drought, fusarium. Characterized by an average ripening period. The bulb has up to 6 slices, each of which weighs up to 18 grams.
• Nazus – semi-sharp in taste, weighing up to 60 grams. Each splinter contains up to 8 slices. Withstands sub-zero temperatures.
• Sofievsky - up to 110 gr. weighing, 5-7 cloves, flat in shape. Not afraid of transportation and long-term maintenance.

To plant a quality one, you must first understand the choice best view. Such actions are necessary in order to obtain the most successful harvest. Thus, it depends on the chosen type whether it will be stored for a long time (up to 2 years) or whether it is better to use it first.

In order for a spicy vegetable to retain its nutritional properties for a long time, it must be properly collected and prepared. Harvesting should be done according to the time of ripening. Winter varieties planted in autumn should be harvested in the second half of July, and spring varieties - in late August - early September. If the crop has begun to lay down greens that are beginning to turn yellow, it is recommended to prepare for harvest. First of all, stop watering about 2 weeks in advance. This is necessary so that it dries out in the garden and can be easily pulled out of the ground by the tops.

Determining the readiness of a vegetable is not difficult - if the husk rustles on it and easily comes off, it means the product is ready for storage.

When collected, the splinters should be hard, the protective scales located on the surface should contain 3 layers, and when separated, the slices should easily separate from each other. If the onion is raw and loose, it is not yet ripe. Such a vegetable will not be stored for long, it will quickly deteriorate and become sick.

It is worth harvesting before the onset of the rainy season. They will only spoil the product - it will become saturated with moisture, and the shelf life will be reduced. When harvesting, slices damaged or damaged by insects should be set aside separately. They cannot be preserved and, moreover, are not suitable as planting material. They either need to be used as food as quickly as possible, or disposed of.

The last stage of preparation before storage is high-quality drying. You need to collect and dry the vegetable together with the herbs, then all the nutritional and beneficial properties will be completely saturated with the garlic cloves. On a sunny day, it is recommended to place on a baking sheet on Fresh air under the canopy The process is repeated for at least 3-5 days. On a cloudy day, you should use the oven to dry. At temperatures up to 450C with the door open, fry for no more than 2 hours.

To ensure that garlic does not lose its appearance and qualities during storage, it is necessary to choose a rational preservation method. There are two types:

• With the warm method, the room temperature should not exceed +200C, air humidity is not recommended to exceed 50-70%.
• The cold method implies a temperature of +2+40C, a high level of humidity (70-90%). The best place- in a refrigerator. This choice is suitable for a winter vegetable; its maintenance period is not too long and therefore it is recommended to use it in short terms(up to 4-6 months after collection). Its representatives often begin to get sick when lying down for a longer period of time. They easily lose moisture, dry out or sprout.

The following methods of preserving the original qualities of the harvested crop are distinguished:

1. In a pigtail, inside of which a strong rope (twine, tourniquet) is woven. There is a loop at one end that is attached to the wall. In the old days, people decorated their kitchens with wickerwork - both as decoration and as food.
2. The slices are placed in a basket, they are well ventilated, the container has a large number of holes. Cardboard boxes are also suitable for this purpose, but it is worth making holes in them for ventilation, as well as plastic boxes.
3. Double bag - take a canvas bag, put a plastic bag on top of it, and put slices inside both of them. With the help of a double layer, the necessary moisture is retained inside the bag, which contributes to long-term preservation.
4. Glass jar - it should be sterilized, place the unpeeled slices separately and close with a tight lid. You can cover it with flour, but then the lid is not used. Salt layers are also suitable - alternate salt and garlic cloves.
5. In oil - it is boiled and seasoned with a few drops of iodine. Unpeeled garlic is dipped into the mixture and removed, allowed to cool and dry. Simply put in a suitable container.
6. Manipulation of roots - they are dipped in wax, paraffin or set on fire to slightly char.

For any storage option, the product must be placed in a cool place. It is recommended to periodically view and sort out the bulbs. Spoiled and rotten ones should not be left, they can infect others.

Garlic should not be kept in the light or in tightly closed plastic bags.

Thus, garlic collected with your own hands will last much longer and will delight you with its taste, even after a year of storage.

More information can be found in the video:

Garlic - must-have product in any home. It is used not only as a seasoning various dishes, but also as a preventive and therapeutic agent for many diseases. If you have a garden or country cottage area, you probably grow garlic “in reserve.” However, over time, it begins to turn yellow, dry out, mold or sprout, not even surviving until mid-winter. Why does garlic spoil, how to avoid it and preserve the product?

The need to create certain conditions for storage

Like any plant whose fruits are subject to long-term storage, garlic requires certain conditions. Failure to comply with them significantly reduces the shelf life of the product. You risk losing your entire harvest if you don't provide the right temperature, humidity and light. You even need to pick garlic certain rules so that it doesn't spoil too quickly.

High requirements for storage conditions are due to the content of garlic large quantities aromatic oils.

Following storage rules will help you preserve your garlic harvest for as long as possible

If you do not comply with storage conditions, you risk encountering the following problems:

1. High humidity will lead to fungal diseases - green mold, black rot.
2. At high temperatures and low humidity, the heads will dry out quickly. Such a product becomes unusable: it no longer has a specific taste or aroma, only an unpleasant odor.
3. Exposure to direct sunlight activates the process of photosynthesis, causing the garlic cloves to begin to sprout, preparing to give life to a new crop. Not the best suitable option, if you planned to save the product at least until spring.

The duration of garlic storage directly depends on proper and timely harvesting. When determining the timing, it is necessary to take into account the peculiarities of the growing season of this crop, its growth and development.

Choose a dry and warm day for cleaning. But don’t delay, you need to do everything quickly and in a timely manner. Any delay may lead to deterioration in the quality of the product.

How to properly remove garlic

Storage conditions

There are 2 ways to store garlic:

1. Cold: humidity 70–80%, temperature from +2 to +4°C. Under these conditions, it is recommended to store winter garlic. These include the following varieties:
   • Hermann;
   • Alcor;
   • Dubkovsky;
   • Lyubasha;
   • Doctor;
   • Jagged;
2. Warm: humidity 50–70%, temperature from +16 to +20°C. Used for spring varieties.
   • Abrek;
   • Aleysky;
   • Gulliver;
   • Elenovsky;
   • Sochinsky-56.

Do not forget that winter garlic is not suitable for long-term storage. Due to the smaller number of covering scales, its heads begin to dry out faster.

Pozdushka - ripened garlic seeds

Aeration is the garlic seeds that form at the top of the arrow after flowering. They are also called bulbs. Storage conditions depend on what type of garlic you grew.

Effective ways

The most common way to store garlic at home, known to our ancestors, is braiding it. You've probably seen such fagots not only in historical films and in paintings, but also in his grandmother’s house.

Harvested in time, well-dried garlic is braided like a braid or wreath, and then hung in a cool room.

If you decide to store garlic this way, you need to master weaving technology. It's simple, but you'll have to try hard the first time. Remove all leaves, leaving the false stem and head. Start weaving from the bottom, adding new bulbs one by one, up to 15 pieces. Make a loop at the end of the braid so that the bundle can be hung.

This method is good if you live in a private house. Other methods are more suitable for an apartment.

1. Choose shallow baskets, cardboard boxes or crates. Place well-dried heads of garlic in them. Place the filled container in a cool, dry place, away from heating appliances. From time to time, sort through the garlic and remove any spoiled heads. This method is simple, but not effective enough: you are unlikely to be able to control the level of humidity and temperature in such conditions. Garlic may dry out or become moldy.

   Shallow baskets and boxes are very convenient, but do not ensure long-term preservation of garlic

2. Linen bags and nylon stockings are excellent for storing garlic. Place the prepared heads in them and put them in a dry, dark place. If the air humidity in the room is low, you can sprinkle the garlic with onion peels; if it is high, the bag or stocking should be treated with a saturated saline solution (dip in salt water and dry). This method is the most common, its effectiveness is confirmed by many housewives.
3. Storing garlic in nets in which vegetables and fruits are sold. This is a fairly convenient option; properly dried bulbs, folded in such nets and hung in a dark place with a suitable level of temperature and humidity, do not spoil for about 3 months.

   In a city apartment, a small amount of garlic can be stored in vegetable or fruit nets

4. Place well-dried, unpeeled garlic heads in sterilized dry jars or other deep containers. Place them in rows, dusting each one with flour. Close the lids tightly and place in a dark place. However, not all housewives like this method; many say that flour does not protect garlic well enough from drying out and molding.

   You can store garlic in a deep bowl, sprinkling each row with flour.

5. An effective, although not very common, way to store garlic is dry pickling. Place whole, unpeeled heads in any suitable container (jars, boxes), pouring big amount coarse salt, the lower and upper layers of which should be at least 2–3 centimeters. Close the container with a tight lid and place in a cool, dark place. Salt will protect the garlic from moisture, limit the access of oxygen and serve as an excellent antiseptic.

   Garlic stores well in jars filled with table salt.

6. You probably know that garlic sold in stores is coated with a layer of paraffin. This ensures long-term storage of the product. You can use this method at home if you don't have much big harvest. Melt the paraffin in a water bath and immerse the heads in it one by one. Wait 2-3 hours and then place the garlic in cardboard boxes. This method is quite effective, but labor-intensive.

   If you cover each head of garlic thin layer melted paraffin, the bulbs will not dry out, and the shelf life will increase significantly

7. Many people prefer to store garlic in the refrigerator, putting it in plastic bags with holes made in them. This good way, but only if you have a few heads and you plan to use them in the next 3 months.
8. Garlic can also be stored in freezer in the form of whole heads or cloves, not peeled. Required condition- temperature not lower than -2 degrees. Otherwise, the product will freeze and lose its taste.
   

   This is interesting! Try the following storage method: crush the peeled garlic cloves with a press, mix with a small amount of salt and spices, and place in ice cube trays. Freeze the mixture and store the resulting cubes in the freezer. You can always season first and second courses with them.

9. When preparing garlic for storage, trim off the roots, leaving about 10 mm. Burn the bottom of the head over an open fire (for example, on gas stove), then put the harvest in boxes and hide it in a cool, dark place. This method has been known for a long time; it ensures long-term preservation.
10. You can wrap each head of garlic in cling film(in 2 layers) and put in cardboard boxes or glass jars, sprinkled with small sawdust.

    Wrap the garlic tightly in cling film and store in the refrigerator.

11. If you have special lids for vacuum canning, then place clean, dried heads in sterilized jars, cover with such lids and pump out the air. Garlic preserved in this way can be stored in the refrigerator: it will not lose its taste and healing properties for a long time.

    Vacuum canning devices will help you preserve garlic for as long as possible

The above methods are quite effective, but you may not want boxes and jars taking up a lot of space in your kitchen. There are also unconventional methods that will not only ensure long-term preservation, but also make the product always ready for use.

With vegetable oil

You will need:

• glass jars, pre-sterilized and dried;
• nylon covers;
• garlic cloves, peeled;
• vegetable oil (sunflower, corn or olive).

1. Make sure that the garlic cloves are clean, strong, and without any signs of damage.
2. Place them tightly in jars and fill them to the top with vegetable oil.
3. Close the lids and place in the refrigerator.

This way the product will be stored for up to 3 months.

During storage, the oil will become saturated with garlic aroma, which will make it an excellent dressing for salads, main courses and soups. If you add herbs and spices, you will get a complete sauce.

Garlic in vegetable oil with spices will be a complete addition to your dishes

How to store garlic in vegetable oil - video

Garlic powder at home

It will be stored even better garlic powder. It's not difficult to prepare.

1. Peel the garlic cloves and cut into thin slices.
2. Dry them in an electric dryer at temperatures up to 60 degrees.
3. Grind the dry plates in a mortar or blender with the addition of a small amount of salt.

Cut the garlic into thin slices, dry and chop

You can store garlic powder in any tightly sealed container. It does not take up much space and does not lose its properties throughout the year. In addition, you will subsequently save significant time when cooking, because the garlic does not need to be washed, peeled and chopped. True, this method has a significant drawback: the product loses its beneficial properties. But if you are interested in taste, this is what you need.

What to do if garlic starts to spoil

Many signs may indicate that garlic has begun to disappear, in particular:

• unpleasant odor;
• wrinkling of cloves or entire heads;
• the lobe falls inward when you press it with your finger;
• drying of garlic heads;
• the appearance of mold.

The most common problem that occurs is the garlic heads drying out. This occurs due to the evaporation of moisture. If you are unable to provide more suitable storage space, waxing will help.

The frozen paraffin will retain moisture in the cloves, and the carbon dioxide that forms in the head from the respiration of the stem will destroy harmful microorganisms and thereby protect the garlic from disease.

To avoid mold growth during storage, be sure to dry the garlic in the open sun after harvesting.

During storage, mold may form on the bulb, and in some cases even black mold-like rot. This happens if the garlic heads have been damaged or frozen. High temperature and humidity significantly accelerate the development of diseases. To avoid this, be sure to dry the garlic in the open sun after harvesting: ultraviolet radiation has a detrimental effect on fungus, mold and bacteria. Another problem is the sprouting of garlic heads. As soon as the green leaves hatch on the cloves, the bulb begins to give them all the valuable substances and eventually dries out, losing marketable condition and taste. The best way To prevent germination is to roast the bottom of the bulbs.

If you couldn’t avoid trouble, we advise you to plant the sprouted slices in the garden to grow a new crop.

Storing garlic in the refrigerator in winter - video

Last year I was advised to peel the garlic, put it in a jar, cover it with water and store it in the refrigerator. I did it! I ruined all the garlic I had! Fermented, foamed all over, ungrateful! Don't do this!!!

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