How to store winter garlic at home. How to preserve spring and winter garlic at home in an apartment until spring How to preserve winter garlic until spring bury

And when the time comes to harvest the harvest, the question of storing it arises. In our article we will tell you how to store garlic for the winter at home so that it does not dry out, we will consider various ways his .

Harvesting

Harvesting to prepare it for the winter must be carried out at a certain period. A clear sign The signs that are ready for harvesting are the appearance of yellowness on the leaves and lodging of the tops. The approximate collection period falls in the second half of August.

After thorough drying, it is necessary to cut off the roots, leaving 2-3 mm, and also remove the stem. After this, it is worth sorting the bulbs and placing them in selected storage areas.

Best storage conditions

Before we tell you where to store, we suggest you familiarize yourself with necessary conditions to place it.

Choose a dark place for storage. You can leave the plant in the refrigerator or on the balcony.

It is important to ensure the following conditions:

• Humidity. Rooms with high humidity are not suitable for storage - this will lead to rotting. Low humidity is also not suitable - the bulb will simply dry out. The ideal figure should be 70-80%.
• Air access. When storing a plant without containers, excess air will contribute to its drying out and harmful microflora will develop. It is recommended to divide into portions of 300-500 g, fold into carton boxes, plastic containers, wooden boxes, boxes.
• Temperature. It is better to choose rooms with low temperatures. However, it does not tolerate cold, so it should not be frozen. The optimal temperature is 2-5°C.

How to Preserve Garlic

In this section we will explain how different ways save until spring at home.

In pigtails

This is a fairly popular method, as it does not require additional containers. Also, “garlic braids” can become original decoration any kitchen. To weave a braid, you need to take regular twine and weave plant stems into it. When you trim it, leave about 15 cm.

In banks

To do this, you need to dry it thoroughly. The roots should be scorched a little over the fire, and then the heads should be disassembled into cloves. This must be done very carefully so as not to leave any damage on the shell, and also not to miss garlic that is diseased or unsuitable for storage.

After this, the cloves must be dried for 7 days and placed in a three-liter jar. There is no need to cover it with a lid - leave the container in a dry, warm place.

In a refrigerator

Using this method, it is better to store winter crops, since they will not tolerate wintering well in a dark room. There are several storage methods:

Refrigerated storage is very convenient, but unfortunately it is not suitable for a large harvest.

In stockings

Our grandmothers always used this method - they put vegetables in nylon stockings and hung them on the walls. Thanks to its simplicity, this method is still relevant.

In salt

The principle of storing it in salt is to “envelop” it as much as possible. You can put the heads in a box with holes, and sprinkle the layers with salt, you can mix with salt and put it all in sterilized jars. It is important to adhere to the rule - on top of the plant there must be thick layer salt, about 3 cm.

Garlic is one of those vegetable crops who need special conditions storage Otherwise, it will begin to sprout and deteriorate. One of the main conditions for its preservation until spring is proper and timely harvesting. It’s time to harvest the garlic if the leaves below have turned yellow and started to dry, and the scales of the head pulled out for testing are dry and thin. If the bulbs begin to fall apart, then you are too late for harvesting. Such garlic is unlikely to “survive” until spring.

Garlic ripening time middle lane In Russia it falls in mid-July to the first ten days of August. Harvesting is carried out on a warm, dry day. Each bulb is dug out carefully, trying not to damage it. The stems are not cut off. The dug garlic is laid out under a canopy for 5 days, and then hung in a dry, ventilated place until it dries thoroughly. Then the roots and stem of the garlic are cut off at a height of 8-10 cm.

The ideal place to store garlic is a dry, ventilated basement or cellar with a constant temperature of 0 to 5C and air humidity of 70-80%. Therefore, for owners of private houses with a cellar or basement, preserving garlic until spring will not be difficult.

But what should residents of city apartments do?

Housewives often try to store garlic on the balcony. I must say, this is not the most The best decision. Temperature changes are bad for garlic bulbs. At temperatures below 0, the garlic will simply freeze and upon subsequent thawing the heads will rot. In warm weather, garlic begins to sprout. Garlic is no less demanding when it comes to air humidity. The optimal humidity for its preservation is 70-80%. If the humidity is less than 70%, the garlic will dry out and high humidity may cause it to sprout or rot.

So, how to preserve garlic until spring?

1. Kitchen storage

The garlic is placed in a regular net and hung on the wall. First, the roots of the garlic heads are burned with a candle. This is done so that it does not germinate in the heat. You can also store garlic in a regular kitchen drawer, placing it in a paper bag. But you need to keep in mind that with this method, garlic can be stored until the end of winter at most.

2. Storage in a box with salt

The bottom of the box is filled with coarse table salt. Garlic is placed on salt. If the box is shallow, the garlic should be placed in one row. You can place several layers of garlic in a deep box, sprinkling each layer with salt. The box is placed in a dark place. Since salt is an excellent preservative and, in addition, retains moisture well, garlic can be stored this way until the summer.

3. Storage in paraffin

The paraffin needs to be melted in a steam bath and cooled slightly. Dip each head of garlic into the resulting liquid paraffin, holding it by the trimmed stem. The paraffin “shell” will perfectly protect the garlic heads from external influences. Garlic processed in this way can be stored in open form until spring without fear that it will deteriorate or lose its taste or aroma.

4. Storage in vegetable oil

Vegetable oil should be boiled, a few drops of iodine should be added to it and the dry garlic heads should be treated with the resulting mixture. Dried garlic is placed in boxes, baskets or other containers made from natural raw materials. Film vegetable oil will protect the garlic heads from drying out and spoiling until spring.

Everyone knows. It is not only a good antiviral agent, but also a delicious seasoning for dishes. It can always be found on store shelves. But often it is limp, semi-dry, wrinkled or already sprouted. It is best to grow the vegetable yourself and preserve it at home according to all the rules in order to enjoy the real taste all winter until spring.

(summer) and winter (winter). The first one has the ability to be stored for a long time, and the second allows you to harvest a larger amount of crop. Each variety is divided into types.

Spring most often grows without a single stem. The denticles are formed in the head in a spiral in several rows. The structure of the bulb is dense, taste qualities full of spice. Winter crop varieties boast to varying degrees maturity (early, middle, late). The best representatives are identified:

• Gulliver - endowed with excellent productivity, not susceptible to diseases, medium-late ripeness. One head averages 95-120 grams, divided into 5-6 significant cloves. It has a long shelf life of up to 1 year.
• Aleysky - average degree of productivity. The weight of the heads is insignificant, no more than 25 g. It has the disadvantage of being susceptible to fusarium and rotting. Shelf life: 10 months.
• Sochi 56 - characterized by winter hardiness and not susceptible to disease. The weight of one splinter is about 45 grams. The main advantage is that the maintenance period exceeds 1.5 years.
• Elenovsky - a dense onion structure, which contains up to 10 cloves, but weighing no more than 35 grams. Frost-resistant and not susceptible to diseases. The longest shelf life is 2 years.

Winter representatives may or may not shoot arrows. They differ from each other in the number of cloves in the splinter. Types of spicy vegetables:

• Alcor - has a characteristically stable harvest of medium ripeness. The bulb consists of 5 segments. Distinctive feature– lilac tone of scales with veins. The weight of the product ranges from 25-40 g. Does not become infected.
• Lyubasha is not afraid of frost, drought, fusarium. Characterized by an average ripening period. The bulb has up to 6 slices, each of which weighs up to 18 grams.
• Nazus – semi-sharp in taste, weighing up to 60 grams. Each splinter contains up to 8 slices. Withstands sub-zero temperatures.
• Sofievsky - up to 110 gr. weighing, 5-7 cloves each, flat in shape. Not afraid of transportation and long-term maintenance.

To plant a quality one, you must first understand the choice of the best type. Such actions are necessary in order to obtain the most successful harvest. Thus, it depends on the type chosen whether it will be stored for a long time(up to 2 years) or it is better to use it first.

In order for a spicy vegetable to retain its nutritional properties for a long time, it must be properly collected and prepared. Harvesting should be done according to the time of ripening. Winter varieties planted in autumn should be harvested in the second half of July, and spring varieties - in late August - early September. If the crop has begun to lay down greens that are beginning to turn yellow, it is recommended to prepare for harvest. First of all, stop watering about 2 weeks in advance. This is necessary so that it dries out in the garden and can be easily pulled out of the ground by the tops.

Determining the readiness of a vegetable is not difficult - if the husk rustles on it and easily comes off, it means the product is ready for storage.

When collected, the splinters should be hard, the protective scales located on the surface should contain 3 layers, and when separated, the slices should easily separate from each other. If the onion is raw and loose, it is not yet ripe. Such a vegetable will not be stored for long, it will quickly deteriorate and become sick.

It is worth harvesting before the onset of the rainy season. They will only spoil the product - it will become saturated with moisture, and the shelf life will be reduced. When harvesting, slices damaged or damaged by insects should be set aside separately. They cannot be preserved and, moreover, are not suitable as planting material. They either need to be used as food as quickly as possible, or disposed of.

The last stage of preparation before storage is high-quality drying. You need to collect and dry the vegetable together with the herbs, then all the nutritional and beneficial properties will be completely saturated with the garlic cloves. On a sunny day, it is recommended to place on a baking sheet on Fresh air under the canopy The process is repeated for at least 3-5 days. On a cloudy day, you should use the oven to dry. At temperatures up to 450C with the door open, fry for no more than 2 hours.

To ensure that garlic does not lose its appearance and qualities during storage, it is necessary to choose a rational preservation method. There are two types:

• With the warm method, the room temperature should not exceed +200C, air humidity is not recommended to exceed 50-70%.
• The cold method implies a temperature of +2+40C, increased level humidity (70-90%). The best place- in a refrigerator. This choice is suitable for a winter vegetable; its maintenance period is not too long and therefore it is recommended to use it in short terms(up to 4-6 months after collection). Its representatives often begin to get sick when lying down for a longer period of time. They easily lose moisture, dry out or sprout.

The following methods of preserving the original qualities of the harvested crop are distinguished:

1. In a pigtail, inside of which a strong rope (twine, tourniquet) is woven. There is a loop at one end that is attached to the wall. In the old days, people decorated their kitchens with wickerwork - both as decoration and as food.
2. The slices are placed in a basket, they are well ventilated, the container has a large number of holes. Cardboard boxes are also suitable for this purpose, but it is worth making holes in them for ventilation, as well as plastic boxes.
3. Double bag - take a canvas bag and put it on top plastic bag, and slices are poured inside both of them. With the help of a double layer, the necessary moisture is retained inside the bag, which contributes to long-term preservation.
4. Glass jar - it should be sterilized, place the unpeeled slices separately and close with a tight lid. You can cover it with flour, but then the lid is not used. Salt layers are also suitable - alternate salt and garlic cloves.
5. In oil - it is boiled and seasoned with a few drops of iodine. Unpeeled garlic is dipped into the mixture and removed, allowed to cool and dry. Simply put in a suitable container.
6. Manipulation of roots - they are dipped in wax, paraffin or set on fire to slightly char.

For any storage option, the product must be placed in a cool place. It is recommended to periodically view and sort out the bulbs. Spoiled and rotten ones should not be left, they can infect others.

Garlic should not be kept in the light or in tightly closed plastic bags.

Thus, garlic collected with your own hands will last much longer and will delight you with its taste, even after a year of storage.

More information can be found in the video:

We all know what garlic is. Everyone knows about him beneficial properties and how it transforms the taste characteristics of almost any dish.

But not everyone knows how to properly store garlic so as not to lose their harvest and money spent. If all conditions are met, this vegetable can be preserved for a long time. good view and not spoil.

To store garlic for a long time, it must be properly prepared. This process begins with harvesting. Garlic can be spring or winter. The timing and characteristics of collection depend on its type.

Spring garlic is harvested at the end of August. To understand when a plant should be harvested, you need to look at the tops. If it has fallen and turned yellow, then it’s time to remove the garlic. Spring garlic is not picky and can be stored until the next harvest.

Winter or winter garlic meets in July. It is quite capricious and can only survive until winter (very rarely until spring). If a large harvest of this species is harvested, it is better to grind the garlic into spices or make a paste from it. To understand that winter garlic ripe, you can tell by its dry and yellow tops, thin scales and cracks on the skin of the inflorescences.

You should dig up the garlic carefully so as not to damage the heads, since cut plants cannot be preserved for a long time. After extraction, it is necessary to dry the garlic under a canopy or under the sun (if the weather is good outside) for several days.

After drying, the dry stems need to be trimmed (if you are not going to store the garlic in braids) and the heads sorted.

Under no circumstances should heads be left empty, scratched, damaged or rotten. They will not be stored for long. Moreover, they can infect other garlic with rot or disease.

After preparatory work You can start choosing a storage method. The garlic that has been sorted for one reason or another can be ground for seasoning or frozen in the freezer.

According to its characteristics, garlic holds the record for shelf life. It is stored both warm and cold, and the timing does not change much.

To understand how to store garlic in a city apartment, you need to understand the storage location and packaging (container).

What is the best container to store garlic in?

1. Box. There is no need to peel garlic in a box; whole heads should be placed in boxes and sprinkled with salt or flour if desired. Best to use wooden boxes, and there should be gaps in them for the passage of air for the garlic.
2. Storage in baskets. This is the simplest container and one of the most simple ways how to preserve garlic. Due to the weaving, air constantly circulates in the basket. This has a beneficial effect on storing vegetables.
3. Stockings or tights. Our grandmothers used this method. But it still remains popular for storing garlic in homes. Due to the small gaps, air enters the tights, and the garlic can survive the winter remarkably well. Knitted tights are hung on nails, thereby saving space in the apartment.
4. Banks. In such a container you can store both peeled and unpeeled garlic. It can be placed in a jar in its pure form, with salt or oil, and depending on the contents, it can be closed with a plastic lid or left open. Garlic in a jar can be placed in the refrigerator or on the balcony.
5. Without packaging. If you do not want to store garlic in boxes, jars, baskets or other containers, a good option- braids. With this method, the garlic must be well dried and constantly kept in a dry place. The heads are woven with feathers and twine or rope. This option will not only allow you to store garlic for a long time, but will also be a wonderful element of decor for your apartment.

If you don’t yet know or haven’t decided where to store garlic in your apartment, here Some of the best options:

• loggia or balcony. Suitable for storing garlic in jars or boxes if the premises are insulated;
• cellar or underground Don't know how to store garlic in your apartment in winter? The underground will become ideal option. There is moderate humidity, good air permeability, and garlic will not lose its properties in the spring;
• any dry place. Garlic will be perfectly preserved in braids, drawers or tights;
• fridge. Many people ask, is it possible to store garlic in the refrigerator? In principle, this device is being considered as an option. Garlic keeps well in the cold. If it doesn’t bother you in the refrigerator and doesn’t take up much space, then you can store it there too.

So that you can finally decide how to store garlic at home, we offer you several ways.

Let's look at them.

1. In salt. To do this, you need to sort the garlic and dry the selected heads. Place salt on the bottom of the plywood box. Place a layer of garlic on this salt, then add salt again. There can be several of these layers, at your discretion. It is important that the garlic cloves do not touch each other, and that the salt covers the layers well.
2. In a refrigerator. This method is the most common, as storing garlic in the refrigerator is simple and practical. It is important that there is space in it. To preserve it, dry the garlic well and place it in paper bags. If you wish, you can sprinkle with salt. Garlic must be stored separately from all vegetables, then it will be stored until spring and even summer.
3. In banks. This is one of the favorite storage methods among housewives. If you have already peeled the garlic or the husks have fallen off on their own, then the option with a jar will be the best, since you can store peeled garlic in it without losing the properties of the plant. To do this, we sort out the garlic, if necessary, peel it, dry it for several days and put it in jars. You don't have to close the lid. The main thing is to put it in a dry place.
4. In ground form. If the garlic has spoiled, then processing it is an indispensable option. To do this, choose good, unspoiled cloves, clean them and grind them in a meat grinder. Then they salt and put in jars, which are covered with lids and placed in the refrigerator. This is one way to store garlic for a short time, but you will always have garlic dressing on hand.
5. In oil. Peel the garlic, pour it into a jar and fill it with oil (olive or vegetable). Then you need to close the lid. Where to store garlic preserved using this method? You can just keep it in the refrigerator.
6. In sawdust. Also, instead of salt or flour, you can sprinkle the garlic with sawdust (it is better if it is coniferous trees). Garlic should be stored in wooden or plywood boxes in a cool, dry place.

Shelf life of garlic

Approximate deadlines are:

• ground garlic - stored for no more than two months;
• flour, salt, sawdust - about five months;
• in oil - no more than three months;
• in the refrigerator, as in paper, also about three months;
• in the bank - three months.