Need info on various ways to preserve fresh garlic.D.Breaux

-- Daniel Breaux (birddogwatkins@juno.com), December 29, 2001

Answers

Hello Daniel, IF you want to perserve it for eating, I suggest that you peel the cloves and pack them in olive oil. Don't buy the extra, extra, virgin types, just buy a cheap olive oil. They will keep indefinitely.

IF you want to perserve them for planting, tie them all together on a string and hang them in a cool dark place, like your basement. When you are ready to plant them, them just put them in the ground with the stem down about three inches deep and six inches apart. I live in zone 5 and usually plant my garlic in September to winter over. They are usually harvested around June.

Sincerely,

Ernest

-- http://communities.msn.com/livingoffthelandintheozarks (espresso42@hotmail.com), December 29, 2001.

Hello Daniel,

I agree with Ernest about storing in olive oil, but we go one step further and dice the garlic. That way, it's all prepared for when you need it for cooking.

Whole garlic heads (with skins) are stored in the root cellar, hanging in mesh bags. This will last well into the spring.

-- Charleen in WNY (harperhill@eznet.net), December 29, 2001.

The hardnecks will not store as well as the softnecks, which are the ones you find in the supermarket. However, one of our favorite methods is to pickle them. Follow the recipe for "Dilly Beans" in the Ball Bluebook and eliminate the beans. Just pack the jars with peeled garlic cloves and enjoy! GL!

-- Brad (homefixer@SacoRiver.net), December 29, 2001.

This year we saved our garlic two ways. 1) pickled it, the advantage of this is that large quantities fit into quart jars. Check the archives below under kitchen/canning/food preservation as there were several methods of doing this discussed earlier this year. And 2) left the skins on and put them in a small basket in our basement food storage room (about 55 degrees). We're using both types now after harvesting in Aug/Sept and both methods are working well.

-- Rose Marie Wild (wintersongfarm@yahoo.com), December 29, 2001.

I just peel my garlic, put it in a plastic bag and pop it into the freezer. Works just fine for me.

-- Mary Zastowny (foxpawz@gamewood.net), December 29, 2001.

If you opt for the olive oil storage, keep it refrigerated. I've read conflicting reports about the possibility of botulism poisoning using oil--with botulism it's better to be safe than sorry. The problem arises because the bacteria that causes botulism grows best in an anerobic situation as you would have with the oil. This is the same for any oil you flavor with herbs so make small amounts and keep it refrigerated.

-- marilyn (rainbow@ktis.net), December 30, 2001.