How to store garlic in a can


Many vegetable growers face a problem - they have grown a crop, but they don’t know how to save it. Garlic heads are no exception. From the big harvest to the winter, sometimes it is possible to save barely a third. Bulbous cultures do not have a good ability for long-term storage, they quickly rot, grow moldy. In the winter, they begin to wither and germinate. What can we say about the spring months, when you want so much to pamper yourself with hearty garlic. Nevertheless, there are ways to preserve the harvest until spring.

Why choose the bank

To store garlic in due form it is necessary to understand the main condition. It will remain in excellent condition for a long time, if you stop access to it by germs and air. When stored in banks, the necessary conditions are created. To prolong the shelf life, the jars must be sterilized and dried thoroughly.

Before we consider the various ways of keeping garlic in a jar, a few words about the general rules of storage. Not only the jar is subjected to thorough drying. The heads themselves must also be dry.

Therefore, if time permits, cleaning garlic is better to postpone on a rainy day.

In a glass container can be stored both peeled and unpeeled garlic. Some housewives in order to save space disassemble it into cloves.

How to store garlic in glass jars

Method №1 Separate teeth

Storing garlic in glass jars begins with disassembling the head into cloves. Each of them must be carefully inspected, remove all slices with rot, mold or damage.

Before removing the garlic for the winter, it must be dried for 5-6 days. You should not put it near the battery, in this case it can dry out. The best option is in the room, on the floor.

The cloves are laid out in jars and sent to a dry place. Lids can not be closed.

Method number 2 Whole heads

Garlic is not always disassembled into slices, it is also stored with whole heads. As in the previous method, it is necessary to decompose the garlic peeled peels of dirt and top layer into glass jars. And more than anything they do not need to fill.

The disadvantage of this method, in contrast to the first one, is the fact that large heads will enter garlic in the jars. In addition, without breaking the garlic into small pieces, you can skip the rot inside it. In this case, the garlic in the jar will start to rot.

Method number 3 with salt

How to save garlic throughout the winter, a lot of reviews and comments in various forums. Many people write: “we store garlic in salt”. The effectiveness of this method is time tested. They store various vegetables with salt, as it is an excellent preservative.

Salt layers between layers of garlic should not be less than 2-3 cm. The general actions are as follows:

  • The heads (or cloves) are dried thoroughly. It is important that they remain fresh and vigorous.
  • To prevent molds from forming in banks, they are sterilized.
  • Salt is poured at the bottom of the tank. It should be ordinary stone, iodized salt in the blanks are not used.
  • Layer after layer alternate garlic and salt. It is necessary to finish with a layer of salt.

To determine how to store garlic, you must carefully read the conditions and choose a way to your liking. The video offered at the bottom of the article will help you better understand and understand the intricacies of cleaning and storing in glassware.

Many growers store garlic with onions. These two cultures feel great with each other. Both of them require the same conditions for preservation.

Method number 4 Milled garlic

If, despite all the efforts, garlic began to deteriorate, it is urgent to take action.

  • Good teeth are separated from the bad, cleaned.
  • By means of the meat grinder they are ground (it is possible to use the blender).
  • Add some salt to the resulting slurry.
  • In advance prepared banks shift the mass and close the lids.

Store such garlic in glass jars only in the refrigerator. Garlic mass is used in cooking. The disadvantage is that such a mass cannot be stored for a long time.

To extend the shelf life, the mass is poured with sunflower oil on top. By forming a layer of liquid that does not allow air to flow through the product, it allows it to retain its taste qualities longer.

Method number 5 With flour

The method is very similar to the previous ones with the difference that flour is used as an insulator for one layer of garlic from another. It prevents the heads from touching each other and takes away excessive moisture. A large layer of flour is placed at the bottom and top of such a “puff cake” - 3-5 cm. The shelf life of the product by this method is quite large.

Method number 5 In sunflower oil

Only peeled cloves are exposed to storage in sunflower oil. They are quite dense layers are stacked in pre-prepared banks, and then poured small. The jar is slightly shaken so that the liquid fills all the gaps and is evenly distributed. On top of all the slices should also be covered with oil.

While garlic is stored, the oil is saturated with its aromas. Therefore, it can also be used in cooking. To make it even more fragrant, many housewives add peppercorns, various herbs and salt to the jars.

Method number 6 wine

In Mediterranean cuisine, garlic infused in wine is often used. In a jar lined cloves, peeled from the husk. Unlike the previous method, do not tamp them too tightly. Wine is added to the tank. You can only use dry wine. But red or white - at the discretion of the hostess.

Method number 7 Dry

Garlic cloves are cut into thin slices and dried. Garlic chips are obtained. You can store them in bags or in glass jars. Just do not close the jars with lids. Such chips are used in the preparation of meat dishes, soups. They retain all the flavor and beneficial properties of the product.

A few tips on preparing garlic for storage

Before you figure out how to properly store garlic, you need to understand how to properly collect it. Heads are dug out in dry weather when tops are almost dry.

  • Every vegetable grower should know that it is impossible to get rid of garlic stalks. This culture is one of the few that is dried along with the stems.
  • After drying, the roots are removed. It is more convenient to do it with large scissors. Although some gardeners spar on fire. Well retains a copy of the specimen, in which the roots are not completely cut off, and about 3-4 mm long are left.
  • The next stage is the selection of a preserving temperature regime. Garlic lasts a long time in temperature ranges - 2-4 degrees or 16-20.

Bulbs before harvesting can be disinfected. For this 0.5 l. sunflower oil glow on fire. 10 drops of iodine are added to it. The solution is thoroughly mixed and removed from heat. Each head alternately immersed in the solution, and then sent to dry in the sun. This simple procedure will allow hostesses to forget about rot and mildew on garlic. This procedure should not expose the bulbs collected in dry weather. They will be well kept anyway.

It is important to properly dig up copies. In order not to cut the heads, many growers use forks. Having slightly dug them further connect hands. Stretching garlic out of the ground, they wipe it off with a glove to remove any residue. Roots gently shake to clean them.

Regardless of the method chosen, storage in banks is perfect for those who do not have their own basement or place to hang garlic braids.