HOW TO CURE AND STORE GARLIC AFTER HARVEST

HOW TO CURE AND STORE GARLIC AFTER HARVEST

Do you want to know how to cure and store garlic after harvest? you may have a good harvest with the year and wondering how to preserve or keep the garlic for not going bad, or store it for the next planting, if that is the case then have no worries because article of garlic guide will teach you all that you have to know about how to cure and store garlic after harvest.

We welcome you to garliccare, here we try to answers all you question about garlic and how to grow garlic, plant garlic, and garlic recipes. But this article or guide will talk about how to cure and store garlic after harvest

It is very happy when garlic gets to reap from our gardening because we have laboured for it. But as part of the garlic reaping process is to select how you are going to preserve your garlic after harvesting it. After the garlic is being harvested and it’s no use right away must go into long-term storage.

Garlic first needs to be the cure. Especially when excess moisture is taking off to improve the bulbs shelf life, at the same time its flavour remains and mellow, which makes them more palatable.

However, how you store garlic depends a good deal on how you want to use it. There are many ways to preserve your garlic such as dehydrating, freezing and also pickling and also other methods like hanging braids which help from a rafter. But you have to remember to put some aside for planting in the next season as well.

This article or garlic guide will help you to know all about how to cure and store garlic after harvesting. Let begin!

HOW TO CURE FOR GARLIC

Though fresh garlic bulbs can be used after harvesting right away, meanwhile the garlic odour and the flavour will be becoming very powerfully pungent so take note.

The process that takes place immediately after harvest garlic and any other crop is curing. the reason for curing is to remove or take off the water which aids an extended storage life and also increases the flavour at the time of curing as well that is blending and softening.

This process or method makes garlic and other crops more palatable in both cooking and eating it raw. To cure garlic is to layer plants on a screen or tray and keeping the leaves, the roots and the stalk intact for it to concentrate its energies into the drying bulb.

Here you have to place the screen or the tray in a dry and warm location which should be directed to the sunlight and with good air circulation.

MAY LIKE TO KNOW: IS GARLIC A VEGETABLE? FINALLY ANSWERED

The garlic bulbs must be turned once every day for three to six weeks, and this depends on how much moisture is present in the garlic or the crop plant tissue.

The garlic bulbs may be regarded as cured and ready for storage if all of the green leaves have turned brown completely and the stems are no more pliant.

HOW TO CLEAN AND PREPPING THE BULBS

Now that we are done with the curing of garlic what next? After the curing process is done the garlic bulbs have to be cleaned and trimmed before stowing them.

Trimming the roots close to the garlic to the end of each bulb and can be done with garden scissors or snips.

Any remaining soil on the garlic must be gently wiped away by using a soft-bristled brush. You must also remove or take away the loose material and place aside any damaged garlic bulbs, this selected loose or damaged garlic can take to the kitchen to be used first.

For hardneck garlic, you have to trim the stem from three to six inches in length from the top of the garlic head.

Moreover, while trimming the stem of the garlic some stem should be left which will help to wick away any remaining moisture, and also help in making the cracking open the bulb easier.

In addition, if you want to hang some of the garlic you may need some of the stems.

Not only hardnecks garlic are to trim but also the softneck garlic stems can be trimmed as well, if only you don’t want to braid or bundle them for hanging.

Not that braiding softnecks garlic for storage should be done before curing, If you want some of the garlic bulbs for planting then choose the largest, plumpest and the best-looking garlic bulbs for seed stock.

BEST STORAGE CONDITIONS FOR GARLIC

A Perfect storage environment is a Place that is between 55 and 60°F, dry, dark, and with great airflow.

Bulbs Shouldn’t Be stored in the Refrigerator. The blend of moisture and light does not make a suitable environment and may make them become muddy or sprout.

Cured bulbs can be kept within an open Cable or wicker basket, horticultural boxes, egg cartons, netting, or an open paper bag — or else you can utilize one of the subsequent storage procedures.

And do not store bulbs that are damaged. The Spoil easily, so use them up or throw them onto the compost pile.

If You’ve Got a surplus, utilize the great Cloves from broken bulbs, for instance, freezing, or pickles.

DEHYDRATING GARLIC FOR POWDER AND SALTS

Dehydration provides the maximum Shelf life.

Halved pieces could be saved as is, Salts could be utilized in many different flavouring foods and ingredients like dry rubs, casseroles, dressings, marinades, grilled meats, leafy veggies, one-pot foods, sauces, soups, and stews.

Here Is What to do:

  1. You have to peel the cloves and cut in half lengthwise, after layer on drying trays cut side up
  2. Dry at 140°F for your first two weeks, then turn the pieces and complete in 130°F until fully dry. The feel will be crisp when the pliers are dry.
  3. Eliminate trays and let them cool completely on wire racks prior to packaging.
  4. If you always find yourself with A bumper harvest, a dehydrator is a smart, inexpensive way to conserve berries, vegetables, fruit, and veggies.

FREEZING

For storing excess cloves.

The colour and texture can alter Once frozen, but they nevertheless add lots of flavour to dishes like casseroles, sauces, dressings, stews, and sauces.

Here are 3 ways to suspend Garlic:

  1. Freeze until solid then break, chop, or grate as far as you want.
  2. Freeze whole bulbs together with the newspaper tunics complete and pack into freezer containers or bags. Eliminate individual cloves as necessary.
  3. Peel and combine cloves in a food processor with a little number of olive oil, roughly one-piece garlic to one-part oil. Freeze in ice cube trays, then move to airtight freezer containers or bags for storage. Eliminate individual cubes as necessary.

Your garlic ought to shop for up to 12 months in the freezer

MAKING FLAVOURED OILS

If this is what you intend to do, Proceed with care!

And safely suspended for many months. (View the Freezing section over for information.)

But in the fridge, entire or Chopped onions stored in petroleum ought to be lost after four times to protect against the creation of toxins. And oils abandoned sitting at room temperature ought to be lost after two weeks.

Garlic is known as a low-acid and in petroleum, it gets the ideal requirements (low acidity and shortage of oxygen) to encourage the rise of Clostridium botulinum — the germs that cause botulism.

To be secure, tag your oil combinations with the preparation date along with a drop date too.

BUNDLING OR BRAIDING AND HANGING

Easy and powerful, hanging from Hooks or rafters provides optimum airflow to the full bulb, so keeping them dry and twisted.

Hard neck Garlic bulbs could be tied together to work together shortly after harvest and before healing.

The leaves will still be partly green, making braiding considerably simpler.

  • Blend three bulbs collectively where the bulbs match the stem using a brief bit of twine and organize them onto a clean surface with all the stalks facing down.
  • You will have three plant stalks — left, centre, and right.
  • Add a fourth bulb into the centre, putting its stem or on top of the middle stem.
  • Cross the rightmost stem over both centre stems, like you want a normal braid.
  • Insert another bulb in the centre, again placing the stem down the middle.
  • Cross above both centres stems with all the left stem.
  • Keep adding a different bulb into the middle and replicate each crossover till completed.
  • When you’ve completed adding bulbs, then braid the remaining stalks from your finish.
  • Trim and tie the loose hints to a loop for hanging.

garlic should be in a dry place with good airflow.

PICKLING IN BRINE, VINEGAR, OR WINE

Pickling is just another yummy alternative Along with the consequent mild, nutty flavour is welcome to antipasto and charcuterie platters or in salads.

Use your preferred pickling recipe, like this 1 from this website, Foodal, and package washed, peeled pops into sterilized jars, then process in a hot water bath for your necessary time.

As Stated before, garlic is a. Low-acid vegetable, therefore it is extremely essential that the pickling recipe that you use is high in acidity to avoid the development of bacteria. If not sure, save your canned pickles from the fridge.

Or you can make simple refrigerator Pickles with vinegar or wine.

Simply add fresh, pared cloves to a Jar, then top with your favourite vinegar or some dry white or red wine.

The crunch element.

Refrigerator pickles will continue up to Four weeks in the refrigerator if they’re kept submerged in the liquid.

NOTE: CANNING’S IS NOT GOOD FOR GARLIC

For preserving garlic, canning Isn’t suitable or recommended for garlic.

To safely procedure the low-acid and regrettably, this destroys the majority of the taste.

Therefore, appropriate processing times Haven’t been determined.

Seems it is ideal to provide canning a pass.

SAVING FOR SEED STOCK

To maintain a few of your harvest Seed inventory, select plump, healthy, and completely mature bulbs.

Stow the bulbs in open or baskets Paper bags in a cool, dim, well-ventilated place with moderate humidity till you are ready to plant.

Have you determined how you are going to Store your garlic crop this season? There are loads of great choices to pick from!

Once you save a few thoughts for Planting next year, or braid your softnecks for storage, so make sure you present your harvest a comprehensive curing period to get along, reliable shelf life.

Procedure your dried tsp to powder, or create flavoured salt so that you’ll always have some on hand to enjoy the distinctive, rich taste.

And Bear in Mind, do not stow those Are you currently a garlic enthusiast? Inform us of the way you want to store yours and discuss your best tips in the remarks section below.

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