How and where to store garlic correctly?

Storing garlic is not difficult. The most critical step is choosing the right heads for subsequent storage. If the garlic is soft, overripe, or with the first signs of decay, it will preserve it, not only is it not recommended, but it will not work either.

The nuances of storing garlic:

• the harder the surface of the garlic, the longer it will be stored;
• the husk of the garlic should be as dry as possible (wet garlic will deteriorate very quickly and will begin to emit a characteristic rotting smell);
• if the garlic is dry, then it cannot be stored (you can determine the degree of dryness by the softness of its head);
• if you bought garlic that has been stored in the refrigerator for a long time, then you will not be able to keep it at home (due to the temperature drop, it will quickly deteriorate);
• it is not recommended to store garlic in the refrigerator (it will be better preserved in typical room conditions, excluding direct sunlight);
• it is impossible to store garlic in plastic bags or closed containers (the slightest condensation or lack of oxygen will cause the onset of the decay process);
• if there is a lot of garlic, then it can be placed in a wooden box (it is recommended to sprinkle the heads themselves with ash, sawdust or salt);
• you can extend the shelf life of garlic by placing it in a fabric bag, after sprinkling the heads with onion peels;
• an unusual way of storing garlic is processing it with paraffin (wax from an ordinary candle is first melted, and then an unpeeled head of garlic is immersed in it, which will allow it to keep moisture inside it for a long time);
• peeled garlic can be stored in flour, but it must be completely immersed in it;
• sprouted garlic cannot be stored or eaten;
• garlic is well stored in a suspended state (it is important to choose a place that is not too illuminated and as cool as possible);
• before storing garlic, its roots must be cut or burned, and part of the left stem must be at least 2 cm.

An original blank can be made from garlic, which will allow you to use fresh cloves for 3-4 months. The garlic must be peeled, divided into cloves and filled with any wine (preferably red). The mixture should be stored in a glass jar with a closed lid. This conservation has its own peculiarity. Unlike fresh garlic, it cannot be stored at room temperature. Immediately after cooking, it must be refrigerated.

How much and at what temperature to store garlic

Garlic can be stored for a long time. The main nuances in this case are the degree of its hardness and the creation of the most suitable temperature conditions. Garlic is not stored in the cold, so it is not recommended to visit it in the refrigerator. Under the influence of low temperatures, the taste and consistency of the cloves can change. In addition, cold becomes the main reason for the production of moisture in garlic and accelerates the process of its rotting.

Freezing garlic is not recommended. Such a procedure will radically change its taste characteristics and structure. This applies to any type of garlic: in heads, grated or peeled. Frozen garlic is often used by those who eat it very rarely and in minimal quantities.

The optimal storage temperature for garlic is +16 degrees.… Such conditions can be created in any room. In an apartment, this temperature level is usually created in dark areas. Under these conditions, garlic can be stored for 5-6 months.

If the garlic is peeled or grated, its shelf life will be minimal. The workpiece can be placed in a closed container and refrigerator, but it must be consumed as soon as possible. At first, the juice will begin to be produced from the garlic, and then its taste and smell will become unpleasant. The shelf life of garlic in this case will be a maximum of 2 days.

If peeled cloves of garlic remain, then you can save them for 7-10 days using vegetable oil. Sunflower oil is ideal. The cloves must be placed in a jar or container and filled completely with oil. Do not close the container with a lid (for cans, you can use lids with holes).