Is Garlic Difficult To Preserve? Teach You The Best Way To Store Garlic

How to store garlic

Garlic is a common ingredient that people eat all year round. It has a spicy taste, and a large amount of allicin can reduce inflammation and sterilization. We can also eat it as a condiment. But garlic is easy to sprout and deteriorate during the preservation process. Although grown garlic does not affect your health, it tastes much worse, so you must master the correct preservation method. The following is a specific introduction of garlic’s proper preservation method, giving you a detailed understanding of how to preserve garlic.

In the storage method

Hang and save

Storing fresh garlic by hanging after harvesting, but it should make necessary selections before storage. You need to remove garlic that too small or have signs of decay, and then place them on the ground to dry until the stems become soft. In the future, we can weave them together, and then hung them in a clam and ventilated place, and can store them for a long time.

Chemical storage

Spray with 0.1%- 0.15% penicillin aqueous solution within seven days before harvesting the garlic. You must spray the liquid medicine evenly and must cover the upper and lower blades with mist. Do not pour Qingxian Su for the reserved garlic.

Hanging Tibetan Method

When harvested garlic, we should carefully select the garlic to hung it. And remove the garlic heads that are too small, rotted, damaged, and damp.Then spread it out on the ground to dry until the stems and leaves become soft and yellow, the outer skin has dried.

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Finally, choose 50-100 heads of garlic of the same size to braid and hang them under the eaves in a cool, ventilated and rain-proof way, and let them air-dry for storage.

Container storage

We can store fresh garlic in a container without a lid. After putting it in, put the box in a calm and ventilated place. This way can reduce the influence of sunlight and heat on the garlic, keep the garlic fresh to the greatest extent, and prevent it. Sprouting is the most common method for preserving fresh garlic in the family.

Chemical treatment and storage

The commonly used chemical agent is penicillin. Its sodium, potassium and ammonium salts are readily soluble in water and have low toxicity to humans and animals. After garlic bolting to a week before harvest, dilute the phytocyanin with water 120 to 180 times and spray the garlic leaves to inhibit garlic’s germination. You should wash the sprayer used for spraying medicine after using and be careful not to sprinkle the garlic seeds not to affect the germination.

In the auxiliary preservation method

Salt preservation

First, peel the garlic into half and half. You don’t need to peel off this garlic; divide the whole garlic into small cloves. Then prepare a glass jar, put the garlic into it, and pour the right amount of salt into it. And then, close the lid and keep it tightly sealed so that the garlic is in an oxygen-free and dry sealed environment. So that we can store our garlic for a long time and without garlic sprouting or drying out.

Cigarette preservation

Prepare a plastic bag, put garlic in it, then put a cigarette in it. And squeeze out the air in the plastic bag, then tie the bag tightly and place it in a calm and ventilated place. So that we can preserve our garlic, there no mould or rot in one year, and there will be no symptoms of dryness and sprouting. Because cigarettes contain a kind of nicotine, which can prevent the garlic from mouldy and rot, and it can also keep the garlic in a dormant state for a long time.

Tea preservation

When storing garlic, you can also use the tea at home. Before storing the garlic, you can wrap the tea on a paper towel and then use tape to seal it on the video, tie a few small holes, and put it in the bag. Then put the garlic to be preserved in the bag, tie the bag’s mouth, and place it in a calm and ventilated place. Tea leaves will release tea polyphenols during storage. Tea polyphenols have a noticeable hygroscopic effect, reducing the absorption of garlic’s moisture garlic from spoiling.

Oil immersion preservation

There is controversy over the method of using oil to preserve garlic. Some people think that the oil-soaked in garlic is easy to breed botulinum to cause botulism when placed at room temperature. However, if you put garlic oil in the refrigerator, there will be no bacterial growth risk.

The safe way to store garlic in oil: 1.Peel the garlic cloves out, completely immerse them in the oil, and store them in a glass jar or plastic container. Cover the pot or container with a tightly sealed lid and put it directly into the refrigerator. Use a spoon when you need garlic. Besides, you can also use garlic and olive oil to make garlic paste. Put one part garlic cloves and two parts olive oil into a blender or food processor to mix. After processing, put the garlic paste into a refrigerated container. Close the sealed lid and finally put it into the refrigerated room. This method is very convenient for cooking because olive oil can prevent the garlic slurry from freezing, and when needed, you can directly into the pot with a spoon.

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Tips for storing garlic

Tip 1:

Peel the outer garlic skin from the garlic you bought and cut the root of the garlic flat. This way will reduce the chance of garlic germinating. This method is generally suitable for short-term and low-volume preservation.

Tip 2:

After air-dried the garlic: Firstly, peel off the outer skin. But do not pluck all of it. Then just leave one layer. Finally, break the garlic, peel it into individual garlic cloves, put it in a fresh-keeping bag and put it in the refrigerator. We can store it for three months. The above does not germinate. This way is because after sealing the fresh-keeping bag, the garlic slowly absorbs oxygen and exhales carbon dioxide. When exhausting the oxygen in the fresh-keeping bag, the fresh-keeping suitcase will be full of carbon dioxide. Everyone knows that garlic will not sprout in carbon dioxide air.

Of course, garlic is a common ingredient, and we can consume it within three months. If they left for too long, they could be broken, and everyone should pay attention to this.

Tip 3:

Cut off the bottom of the garlic and wrap it with tin foil. Here, please use a piece of tin foil for one head of garlic and let the tin foil and garlic fit closely together without air contact. This way also has the effect of avoiding light. Does not need to store the wrapped garlic in the refrigerator, but you can place it directly in a cool place. Use this method can keep garlic for about two months without sprouting.

Tip 4:

Garlic can be marinated, or garlic can be made into garlic oil. The method is very simple, it is the gospel for garlic lovers,with the cooked garlic oil to eat noodles and rice are all delicious. And after sealing the garlic oil, we can store them in the refrigerator for more than half a year.

Let’s talk about the practice of garlic oil:

【Garlic Oil】

Prepare the ingredients: Garlic in a moderate amount. If you like spicy food, add some green and red peppers-appropriate amount of cooking oil.

specific methods:

  1. Peel off garlic skin, chop it into garlic paste with a knife for later use, clean the chilli and cut into small thin circles for later use.
  2. Pour edible oil into the pot. If you put chilli, add the chilli to fragrant after the oil is hot, and then add garlic and stir-fry. If you don’t add chilli, add garlic and stir fry.
  3. Boil the garlic slowly with low heat here. The moisture in the garlic should be boiled to weaken the spicy taste of the garlic to stimulate the aroma of the garlic. Boil the garlic until the garlic turns into yellow garlic oil, and it is ready to be out of the pot.
  4. Boiled garlic oil is very delicious; noodles or mixed rice are both excellent good ways to eat. Of course, it is also terrific to add some when cooking. After it has cooled thoroughly, please put it in the storage tank and put it in the refrigerator for more than half a year.
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How to choose garlic

There are many benefits of eating garlic. Garlic has not only high edible value but also has high medicinal value. Generally, we have garlic in our lives. We bought some garlic from the supermarket to take home. But sometimes we find that the garlic we bought has no taste and tastes terrific. So how should we choose garlic? What kind of garlic should we choose?

There are many types of garlic. Garlic is divided into garlic cloves: large cloves of garlic, usually 4 to 7 garlic cloves per garlic head. Small cloves of garlic, 10 to 30 per garlic head. And single garlic, also called single head garlic, has only one head and is round and round. Among them, single garlic is more expensive. According to the colour of the double skin: white garlic, purple garlic, red garlic, the most cost-effective purple garlic. By watching the garlic cut surface classification: single-layer garlic coat and multi-layer garlic coat. According to garlic’s ecological adaptation to environmental temperature, there have low-temperature garlic, low-temperature intermediate type, and low-temperature dull type.

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Two picking techniques for garlic

Technique 1: look at the appearance. Regardless of red-skinned garlic, purple-skinned garlic, or red-skinned garlic, it has a smooth appearance and no potholes, and it is generally high-quality garlic. If it spits out, but there is no ditch mark between the garlic cloves, it is good garlic with large particles. There are many traces of garlic cloves, and the garlic cloves are tiny, and they are small garlic cloves. The garlic is cracked, but the garlic cloves are still clustered together. This kind of garlic is also high-quality garlic, and it has been here for a long time.

Technique 2: Pinch the surface of the garlic with your hands. The garlic particles are dry and free of moisture. If it becomes soft, it means that the garlic is terrific or has begun to sprout. You can also gently open the garlic skin. If there is a green colour on it, it means that it needs to grow buds. We can not select this kind of garlic; the taste is lacking, the garlic taste is not strong, and the storage time is short.

Three steps to pick garlic

  1. Look: good garlic is whole, bad garlic is softer, and some can see the water. When shop for garlic, you should buy garlic that is chubby and has no damaged skin. If you find black powder and plaques under the garlic skin, don’t choose it because this is a sign of mould and will eventually cause the garlic to rot. It is best to choose heavy and firm garlic instead of light garlic. However, the shape is not always a sign of quality. If your cooking requires a lot of garlic, it is easier and more convenient to peel and cut the giant garlic.
  2. Pinch: The bad garlic is soft and can make a pit, and the excellent garlic is very hard. When purchasing, gently squeeze the garlic stem with your fingers to check whether it is hard to touch. Good garlic should not feel damp to the touch. Ensure that the garlic is hard to the touch, and there are no small rips or soft cloves. Avoid choosing garlic that is soft, mouldy, crumpled, or that has begun to sprout. These are signs that they are beginning to rot and will make the taste and texture worse.
  3. Stripping: refers to peeling to see. Good garlic is very hard, and lousy garlic seems to be peeling layer by layer after peeling until a bud after peeling.

 

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