Storingfreshgarlic Recipes
STORING FRESH GARLIC
We had a bumper crop of garlic this year and I drove myself nuts trying to find the best way to preserve the flavor all year! I tried roasting it but that didn't work for all recipes. I worried about spoilage and botulism when stored in oil. I read that storing in vinegar gives an acidic flavor to some recipes! Ugh! I came across this method an an agriculture site! Not only was this easy from start to finish it was convenient too! The only real work involved is peeling the garlic but that went fast while watching a show of tv or maybe even visiting with a friend- who can share the job! The system requires an amount of garlic so I used 1 head but use as much garlic as you like. Of course, there is no substitute for the flavor and texture of fresh, raw garlic! I found that this method preserves the flavor best imho. Enjoy!
Provided by Mamas Kitchen Hope
Categories Vegan
Time 10m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- Remove papery husk from garlic and peel each clove. Cover a cookie sheet with aluminum foil. Place peeled garlic in a single layer on the covered cookie sheet. Place in freezer for at least one hour.
- Remove cookie sheet with frozen individual cloves and place garlic cloves in a plastic zip top bag, Now you can remove one or more cloves as your recipes directs.
- Garlic cloves do not become mushy and hold their shape well but are softer than fresh. I have used the frozen cloves in lots of ways from smashing them into a paste to slicing and chopping the cloves. The flavor stays nicely as well.
Nutrition Facts : Calories 8.9, Sodium 1, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 0.4
STORING GARLIC IN OIL
To keep fresh garlic on hand, you can store it submerged in olive (or vegetable) oil. Another perk for storing garlic this way is that you can also use the garlic flavored oil for cooking. Just remember to replenish the oil to keep your cloves submerged.
Provided by Susie in Texas
Categories Low Cholesterol
Time 10m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Separate heads into individual cloves of garlic.
- Peel the garlic cloves.
- Cloves may be left whole, chopped or minced, whatever your preference may be.
- Place garlic cloves in a small jar with a tight fitting lid.
- Add oil to completely cover the garlic, place cover on jar and close tightly.
- Store in refrigerator for up to 3 months.
- Replenish oil as needed to keep garlic covered.
Nutrition Facts : Calories 268.2, Fat 0.9, SaturatedFat 0.2, Sodium 30.6, Carbohydrate 59.5, Fiber 3.8, Sugar 1.8, Protein 11.4
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- Dry It Out. The process of drying garlic out is also called ‘curing.’ This means that the garlic is dried out so it won’t go bad for many months to come.
- Wrap in Newspaper. Your first option for preserving garlic is to simply wrap the bulbs in a newspaper. This will keep each bulb from touching another.
- Layer in Newspaper. This preservation method isn’t as good in my opinion because the garlic isn’t wrapped individually which could cause some rot to form.
- Layer with Straw. Whenever you store any type of vegetable in a root cellar it is always a good idea to use some type of barrier to protect the vegetables from just lying on top of each other.
- Can It. If you have ever purchased minced garlic from the store, then you probably purchased it in a jar. What a lot of people don’t realize is that if something can be canned for resale in a store, then you can usually do it from home too.
- Braid It. This way of preserving garlic is a gorgeous piece of art, but it also is very efficient. So you will still need to cure your garlic if you are planning on braiding it.
- Dehydrate It. Do you ever skip the difficult stuff when making a homemade dish and reach for the powdered form? What I mean is, when you see a recipe call for fresh garlic, do you ever skip over that and go for garlic powder?
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