Saving my harvest to last as long as possible.
When life is good, and the garlic gods are smiling on us, we can be faced with a very good problem to have - how can I preserve my harvest to enjoy it as long as possible, until the next crop. There are several methods for preserving garlic, each with its own benefits and drawbacks.
Drying Drying garlic is one of the oldest and simplest methods of preservation. To dry garlic, hang whole bulbs in a dry, well-ventilated area for several weeks until the outer skins are papery and the cloves are hard. Alternatively, garlic can be sliced or chopped and dried in a dehydrator or low-temperature oven. Dried garlic can be stored in an airtight container for several months, but it will lose some of its flavor over time.
Freezing Garlic can also be frozen to preserve its flavor and texture. To freeze garlic, peel and chop the cloves, then pack them into a freezer-safe container or bag. Alternatively, you can freeze whole, unpeeled garlic bulbs. Frozen garlic can be used directly in cooking without thawing, but it may become mushy when thawed.
Pickling Pickling garlic is a great way to preserve it and add flavor at the same time. To pickle garlic, peel the cloves and pack them into sterilized jars with vinegar, salt, and other seasonings. The jars should be sealed and stored in a cool, dark place for several weeks before using.
Storing in Oil I use this method frequently, not just to store it, but to have quick access to ready chopped garlic when preparing meals. A small jar of minced garlic will run you almost $5 in the store so this is also an excellent way to stretch your budget. Peel your garlic and chop it in the food processor into a mince. Then pack it into a jar and pour Olive Oil over the top to fill the jar. This can then be stored in the refrigerator and used as you need it. I will often also do up a couple more jars and put them in the freezer to pull out once my jar in the fridge is finished.
Oil infusion Garlic-infused oil is a tasty way to preserve garlic and add flavor to dishes. To make garlic-infused oil, heat oil (such as olive oil) in a saucepan with sliced garlic and other seasonings over low heat until the garlic is fragrant and the oil is infused with garlic flavor. The oil should be strained and stored in an airtight container in the refrigerator for up to a month.
Each method has its own benefits, but it's important to follow proper food safety guidelines and ensure that the garlic is properly stored to prevent spoilage or foodborne illness.
