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steyr_m 03-14-2009 09:20 PM
Long term storage of Garlic
 
I've been wondering if anyone knows how to store garlic for long term.

I know you can buy jars of minced garlic at the grocery store. With the thought in mind to keep anything out of my mouth that could have originated in China, I want to grow and store my own.

So, is it as simple as growing it, running it through a mincer, then jarring it even keeping it refrigerated?

Merlin 03-14-2009 09:28 PM
Re: Long term storage of Garlic
 
Quote:
Originally Posted by steyr_m (Post 1625780)
I've been wondering if anyone knows how to store garlic for long term.

I know you can buy jars of minced garlic at the grocery store. With the thought in mind to keep anything out of my mouth that could have originated in China, I want to grow and store my own.

So, is it as simple as growing it, running it through a mincer, then jarring it even keeping it refrigerated?

Dehydrate garlic for long-term storage. I blanched mine, with the skins on; that makes it super easy to remove the skins after they've been cooled in ice water--they slip right off. Chop them in a food processor or by hand. Dehydrate in a food dehydrater. I then ran them through a coffee grinder to create garlic powder. Store the powder in an empty spice jar. I'm nearly to the bottom of a jar I filled two years ago. In my view, it's a lot more work growing garlic than it is storing it.:wink:

I suppose if you had enough to justify a Ball canning jar and an O2 absorber, garlic powder would keep a long, long time.

Lore 03-14-2009 10:49 PM
Re: Long term storage of Garlic
 
Allicin is the special ingredient in garlic. Most / practically all of it is lost when cloves are cooked or processed. So the best thing is to keep growing bulbs or trading for them locally.

Cassandra 03-14-2009 10:55 PM
Re: Long term storage of Garlic
 
Per the garlicfarm website, fresh garlic should keep for 6-8 months if properly cured. I'm growing my first garlic this year (I'm so excited--it just sprouted!), and 6-8 months supply is probably more than I will personally be able to grow. But if I had more than that, I'd think: pickles!

http://www.garlicfarm.ca/storing-garlic.htm

Quote:
Curing Garlic

After garlic is harvested it needs to be hung to dry. Remove most of the dirt from the roots, being careful not to bruise the garlic. Tie the plants about 25 to a string in five bunches of five. The appropriate number of plants in a string depends on their size and moisture level at harvest. You want the circulating air to be able to reach all sides of all bulbs. Leave the roots on as they have a moderating effect on the drying rate.

Hang the strings out of direct light where it is warm with good air circulation - a temperature of 21 - 24�C (70 - 75�F) is ideal and two to three weeks drying time is ideal. This way the bulbs dry evenly and without spoilage. You want the wrappers to dry and the garlic to retain its moisture and oils.

Tip - Select Your Garlic Seed First
Select good sized, fully mature bulbs with nice plump healthy cloves and set these aside for seed.

Cleaning Garlic

When the wrappers are dry, prepare your supply of garlic for long term storage or for planting.

Cut off the roots and leaves of bulbs selected for fall planting, but don’t fuss much about cleaning them. Label them and hang them in clean mesh bags in the storage area until planting time.

For your eating supply, cut the roots off the bulbs, leaving 1 - 2 cm of root, and cut the tops off, being careful not to cut the skins protecting the individual cloves. The papery wrapping protects the garlic and keeps it fresh. Remove the dirty outer layers of wrappers and brush loose dirt out of the roots. Place the clean bulbs in clean mesh bags and hang in the storage area.

Tip - Don't Store Damaged Bulbs
Damaged cloves spoil easily. Put aside any bulbs with soft cloves for immediate use. The good cloves from these bulbs are excellent for garlic pickles or dried garlic.

Storing Garlic

Under good home storage conditions a solid, well-cured, well-wrapped garlic bulb will keep 6 to 8 months or longer. The actual keeping time is affected by variety and other factors. Store garlic at a cool, stable room temperature. A temperature of 15 - 18�C (60 - 65�F) with moderate humidity and some air circulation works well. We hang our garlic in mesh bags and store our bulbils in paper bags.

RealJack 03-15-2009 12:01 AM
Re: Long term storage of Garlic
 
I'm growing garlic like crazy this year. All around the garden. Love the stuff. Bugs hate it.

Andy9999 03-15-2009 01:53 AM
Re: Long term storage of Garlic
 
1 Attachment(s)
Quote:
Originally Posted by RealJack (Post 1626042)
I'm growing garlic like crazy this year. All around the garden. Love the stuff. Bugs hate it.
This yerar I will grow 500 or more

Andy9999 03-15-2009 02:00 AM
Re: Long term storage of Garlic
 
2 Attachment(s)
garlic scape's are very delicious

ImaCannin 03-15-2009 02:04 AM
Re: Long term storage of Garlic
 
What grows good next to garlic?

steyr_m 03-15-2009 06:14 PM
Re: Long term storage of Garlic
 
Quote:
Originally Posted by RealJack (Post 1626042)
I'm growing garlic like crazy this year. All around the garden. Love the stuff. Bugs hate it.
....I have 8 inches of snow on the ground still. Won't be planting anything soon.

George Spelvin 03-16-2009 08:04 AM
Re: Long term storage of Garlic
 
Quote:
Originally Posted by Merlin (Post 1625792)
Dehydrate garlic for long-term storage. I blanched mine, with the skins on; that makes it super easy to remove the skins after they've been cooled in ice water--they slip right off. Chop them in a food processor or by hand. Dehydrate in a food dehydrater. I then ran them through a coffee grinder to create garlic powder. Store the powder in an empty spice jar. I'm nearly to the bottom of a jar I filled two years ago. In my view, it's a lot more work growing garlic than it is storing it.:wink:

I suppose if you had enough to justify a Ball canning jar and an O2 absorber, garlic powder would keep a long, long time.
I grow about 20,000 bulbs per year of 12 varieties (for farmers' market sales). Your methodology is very close to my own. Use the powder in everything. Makes for awesome eggs and insanely delicious and addictive mashed potatoes!


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