Many summer residents are trying to save a vegetable crop for the winter. Currently, there are many ways to do this. In the article, we will consider how to store garlic in a glass jar in winter.
Pros and cons of storage
First, let’s look at the advantages of such storage:
- banks are an excellent barrier that protects against the penetration of harmful microorganisms;
- glass jars are conveniently placed indoors, the product can be placed as compactly as possible, often containers are left in pantries, on balconies and simply in refrigerators and freezers;
- you can use a variety of fillings, some people create their own salad dressings by mixing products;
- garlic during this storage can be left unpeeled.
Among the shortcomings are the following:
- it takes a lot of time to prepare;
- additional costs for filling (salt, oil).
Prepare
If you plan to store garlic in a glass jar over the winter, you will need to prepare containers. They just need to be sterilized. To do this, take a large basin or pan. Banks need to be boiled in them.
If you do not have a large basin, then you can just hold the containers over boiling water, because the steam will also kill all the germs. Sometimes such sterilization is performed in the oven. This method is considered more convenient, since the oven, as a rule, can accommodate a large number of cans. After this procedure, the jars should be dried well.
Prepare the garlic itself. It is completely cleared of earth and debris. Then it is dried. With the help of garden shears or a pruner, it will be necessary to cut the stem to 7-10 millimeters, the roots are cut by 2-3 millimeters.
In this form, the product is left to dry for a couple of weeks. At the same time, sun exposure to the crop should be avoided. Otherwise, the latter may simply dry out.
Methods
There are various methods for storing such a product in jars.
The classic way. Prepared garlic heads are placed in a glass container. It is not necessary to cover it with a lid, otherwise the crop will quickly begin to rot. In this form, the banks are placed in a room with an air humidity of not more than 60%, the temperature in it should be approximately 15-20 degrees Celsius.
Banks should not be exposed to direct sunlight. The room should have good air circulation.
- With flour. In this case, garlic heads are carefully placed in rows in a three-liter jar. At the same time, flour is poured between them. Each such layer should be about 3-4 centimeters thick. So the heads will not come into contact with each other. And also the flour will absorb moisture, that is, it will be able to protect the crop from mold and various harmful microorganisms.
- With salt. In this case, garlic heads are also laid in rows, between which a layer of salt is poured 2-3 centimeters. This product will disinfect the crop. Salt is also able to draw moisture.
This method will allow you to save the garlic until the onset of spring.
- in sunflower oil. The heads of garlic are pre-washed thoroughly under running water. After that, the teeth should be completely cleaned. Products are laid out in a glass container, and poured with sunflower oil. You can also use olive oil. There you can pour various spices. The jar is tightly closed and then shaken thoroughly. All cloves should be well saturated with oily liquid. Banks should be stored in the freezer or refrigerator.
When stored at room temperature, bacteria will begin to appear inside the container.
- In a crushed form. In this case, a homogeneous puree is first prepared from the garlic heads. This can be done using a special crusher or mixer. After that, the resulting garlic product is mixed with olive oil in a ratio of 1: 2. And it is also desirable to pour some spices there. In this form, everything is sent for storage in a freezer or refrigerator.
- In wine or wine vinegar. Garlic cloves are thoroughly washed and peeled. After that, they are placed in a glass container and completely filled with wine (both white and red can be used) or wine vinegar. If desired, you can add aromatic Italian herbs and spices there. Then everything is tightly closed and shaken well. In this form, garlic is sent to be stored in the refrigerator.
The shelf life of the product in this form will be no more than 4 months.
- in dried form. Drying garlic cloves allows you to keep them for a year. Drying can be done using a special vegetable dryer. For such a workpiece, the largest and hardest slices will be able to fit. They are carefully cut into thin circles and placed in the machine. Next, you should choose the appropriate temperature regime, and turn on the device. And also drying can be done in the oven. In this case, a baking sheet is taken, it is completely covered with foil or parchment paper. Then prepared garlic circles are laid out there, the product should be dried for 2 hours at a temperature of 60 degrees. Properly processed cloves will have a pale yellow color. Such garlic can also be stored in an open jar.
In the future, it can be added to soups, salads, meat dishes. Often, such slices are mixed with sea salt in a ratio of 1: 3. Then, in this form, everything is placed in a blender and crushed, as a result, a delicious seasoning for dishes is obtained.
- in the ashes. Often ash is used instead of flour. Garlic heads or cloves are placed in a processed glass jar, it must be filled halfway, then all this is carefully sprinkled with ash, then the second half of the garlic is placed and also sprinkled with ash. In total, you will need about two tablespoons of this powder.
With any method, garlic can be stored both in the form of whole heads, and in the form of individual cloves. In the second case, the head must first be disassembled into slices, each of them must be carefully examined for rotten areas and other damage. Affected cloves should be discarded immediately.
Where to put banks?
Containers with garlic are best sent for storage in the cellar or in the refrigerator. If there is no space in them, then you can place the banks simply on the balcony. It is important to remember that such products should not be placed in the sun, near heating equipment, or in damp places. Without refrigeration, shelf life can be significantly reduced. But the temperature also should not fall below zero degrees, otherwise the garlic heads will simply freeze.
