Not everyone knows this, but storing garlic in the refrigerator is a mistake. To keep it fresh, follow these handy tips.
Preserving garlic is not as easy as you think. It is obvious to do it right. The most common methods cause garlic to lose its flavor and aroma or begin to sprout. A few small precautions will ensure that your garlic does none of these things, but that it is perfectly preserved while retaining all of its nutritional and flavor properties. Let’s see how it works together.
How to store garlic properly
The ideal place to store garlic is a dry, dark pantry where you can store the garlic while still in the tuber. The temperature in the pantry should be between 10 and 15 degrees, no less and no more. You should store garlic in a paper bag to protect it from moisture. Never store it in the refrigerator, because the cold, which usually keeps vegetables better, is actually not good for garlic. If you store them in the pantry, the garlic will stay fresh for up to two months.
Alternative preservation methods.
If you don’t have a pantry, you can use the freezer. In this case, frost can keep the garlic for longer, even up to six months. Clean the onion before Freeze by removing the segments and skin from the onion. You can then place them in an airtight container and place them in the freezer. If you must use garlic, remove it from the freezer a few minutes before using.
Another effective method is to vacuum pack garlic so that it is not attacked by the air and thus does not spoil in a short time. Vacuum packaging also allows garlic to be preserved for many months. However, first you need to remove the segments of the onion and after removing the peel as well, you need to put it in the vacuum bag. So you can use them conveniently as soon as you open them again.
Garlic in oil is another ideal and commonly used method of preservation. Of course, as always, they must be thoroughly cleaned and then boiled for five minutes. Once they are drained and dried, you can place them in a sterilized jar. Add extra virgin olive oil until well coated. Close the jar tightly, turn it over and after a few hours, put it in the pantry. If you open it, you can store it in the refrigerator only in this case, but for a few days. Be careful, everything must be well sterilized to avoid botulism and other serious problems.
