Experienced housewives have heard about the healing properties of the presented spicy vegetable, so they try to stock up with it for the future, in order to subsequently please the family. This is the right decision, however it is important to understand how gathering is carried out and whether preparatory measures are needed. Otherwise, the garlic heads do not lie too long. We will analyze the main ways that will allow you to enjoy fragrant slices in the cold season.
Bookmark and preparation features
The variety under discussion is rightly called the most persistent in terms of preservation. Some housewives claim that, subject to basic recommendations, their harvest lay throughout the winter season and even longer when a new vegetable appeared on the way. However, in order to achieve truly positive results, preparatory measures are carried out, the quality of the product in the future directly depends on them.
We advise you to pay attention to the criteria affecting the optimal period of gathering. Head cleaning is better until they begin to break up into segments. There are several varieties of the presented plant, including summer and winter varieties. In the first case, cleaning is carried out before yellowness on the foliage. This usually happens in late summer.
As for winter culture, everything here is a little more complicated. It is necessary to evaluate the plant. If the skin begins to crack, and the leaves themselves have acquired a yellowish pigment, then it's time to start collecting. As a rule, these signs become noticeable in the middle of summer. But it all depends on the particular plant, its growing area and other important characteristics.
When the harvest will be carried out, it is forbidden to carry out manipulations that can significantly harm your crop. If the heads suddenly become damaged, then they will not be able to survive for the longest possible period of time. Pull out the vegetation very carefully. You can arm yourself with a shovel if it makes your situation easier.
An important point is to clean the vegetable from the ground. Do not beat the heads, holding them by the stems, against each other. This will result in mechanical damage and a shorter aging period. So just put on gloves, gently remove soil residue with your fingers. If damaged areas appear on the samples, they cannot be sustained for a long time in a solid form. Such a product is exclusively suitable for processing.
When the cleaning is completed, what you got should be carefully dried. For this purpose, the crop, together with foliage, is hung out where there is good air traffic. The heads should be located below. This move will allow the most valuable compounds possessed by stems with foliage to go into the cavity of the lobules. If the time is favorable, then everything about everything will take about four days.
After drying, it is necessary to sort. It is important to exclude those instances that are not suitable for long-term preservation. Hollow elements, as well as those that were damaged during the collection process, are removed. We are talking about the heads, even with the most minor scuffs and scratches. Of course, the crop with the presence of spots and neoplasms is rejected. This is followed by sorting, affecting the calculation of the overall characteristics.
If you are seriously determined to keep the crop for a long period of time, then preference should be given to copies of a larger format.They do not dry out so quickly, retaining in their cavity all compounds that are valuable from the point of view of the chemical list of substances. In the future, this crop can be pickled and salted.
Now let's talk about which variety is more suitable for such manipulations. It has already been mentioned that there are two main varieties. It should be said that the summer crop lies longer. It has many shells that protect the lobules from the action of harmful microorganisms and desiccation. If liquid is retained in the structure, respectively, the product will be suitable for consumption.
As for the winter variety, it is endowed with not so many shells. Moisture quickly leaves the structure of the product, which leads to the formation of mold on the surface and voids in the inner part. If such a kind has nevertheless been preserved, then it is consumed as soon as possible, and they also try to process or eat it without resorting to long exposure. To distinguish this type from its fellow, just look at its inside. There is a stalk.
Despite the fact that this vegetable belongs to the category of products that lie for a long time and with great success tolerate aging throughout the winter season, there are still some aspects. We are talking about the temperature regime, for each variety it varies. For example, a summer-type crop requires indicators of 20 degrees, while winter crops normally lie from -2 to +2.
If you do not keep track of the thermometer, then your harvest, harvested by your own labor, will grow moldy, dry out or begin to sprout. When the temperature drops, the heads simply freeze. With significant differences, there is a likelihood of a deterioration in taste and aromatic qualities, a person will not receive pleasure from the consumption of such a product.
An important place is occupied by humidity indicators, which should not rise to a mark above 75%. It is easy to understand that higher rates will lead to mold and complete deterioration. At the same time, there should not be excessive dryness. As the products begin to dry out.
Now it makes sense to consider the lighting. Such a seemingly unimportant aspect can play a cruel joke with your crop. Penetration into direct UV products is categorically unacceptable. Keep the composition in the area where there is a blackout. Ensure that there is sufficient airflow so that the heads do not dry out. It is possible to carry out aging in open containers, boxes and other containers of this kind.
Basement
An analogue can be considered a cellar. Such a terrain is best suited for aging this crop. It is important that these premises are prepared for the winter season and meet all requirements. Only then crop aging is possible. To this end, it is necessary to clean to prevent the appearance of pests. Also an important action is the adoption of measures that will prevent the formation of moldiness and other similar problems.
To fight rodents traps are set. Walls and shelves from insects are treated with special agents with directed action. If the ventilation is not operational, this needs to be fixed. Next, the appropriate method is selected. For example, you can sustain the crop in a wicker form. That is, the stalks are wrapped around the rope, in this state the garlic heads are suspended and left until the winter. If the room meets all the criteria, then you will enjoy the vegetable in spring and even in summer.
Alternatively, the vegetable in question can be stored in stockings made of their nylon. Do not pay attention to the primitiveness of such an accessory. It is noteworthy that such a container is almost ideal for storing raw materials.An undoubted plus of the stocking is also considered that there are gaps in the nylon weave, due to this there is a full ventilation of the product. It is enough to lay the garlic in an upright position and hang in a suitable room. He will not take up much space.
In addition, such a vegetable is often stored in cardboard or plywood boxes. Various wicker baskets and boxes are also suitable. Please note that there must be holes in such attributes. As a result, the raw materials will not be barred or lost. If you intend to store the product in the cellar, try to place it away from other vegetables. The main thing is that the storage temperature does not exceed +2 degrees.
For the method of storage of raw materials under consideration, the product itself, a meat grinder or a blender and ice molds will be required. Using classical technology, completely clean the required number of teeth. Even slightly spoiled copies are suitable, most importantly cut the damaged areas.
Pass the prepared product through a meat grinder. Get a homogeneous gruel. Once you have completely crushed all the raw materials, arrange the workpieces into molds. For convenience, use a teaspoon. Fill each cell to the top and smooth. It is noteworthy that such a slurry freezes quite quickly.
As a result, you get beautiful garlic cubes. Squeeze them out of the tins and fold them into a plastic bag. Store in a freezer. If you have a small family, do not procure too much product. For this, 4 classic molds for ice are enough.
In addition, the vegetable in question is very well stored in frozen form. Such blanks are very convenient to use in the preparation of various dishes. The cube perfectly complements the spicy salad, which is prepared on the basis of beets and carrots. There will also be no problems with defrosting. The mass quickly thaws.
Also in this form, the vegetable under discussion perfectly preserves all the useful properties and qualities. The aroma and taste after defrosting remains the same. Therefore, do not worry about it. In this form, you can save garlic for up to 2 years. However, he will not lose anything or spoil.
It often happens that the garlic crop is not very successful if you tried to sprout it yourself. The reason for this is pests or poor vegetable care. Also, the lack of fertilizers adversely affects the quality of the final raw material.
In this case, you need to figure out what to do with the spoiled product. Most often, such garlic is frozen, as we previously described. On the other hand, you can do an alternative way. Peel a vegetable using classic technology. Trim all damaged areas.
Place prepared raw materials in sterile glass containers. Pour in vegetable oil in such an amount that it completely covers the raw materials. Cork jars with nylon caps with holes. Store in the refrigerator. Please note that the shelf life of such a product will not exceed a couple of months.
This option will still be better than simply throwing away a failed crop. Therefore, try to quickly use such a product. In addition, garlic in this form has a fairly pleasant taste. It will be a great addition to salads and various dishes. Also use garlic oil.
Practical recommendations
In order for the product to be stored longer, be sure to burn the roots with fire before sending it for storage. Fold the prepared product in a box with holes.
Alternatively, the roots can be sealed with heated paraffin. You can also dip the whole head in wax. So it will last a long time.
Store well-dried vegetable in a glass jar in flour or salt. Shake the container to fill the voids. Clog the capron and keep it cool.
The presented vegetable crop is considered to be valuable products that do not require special conditions and are quite unpretentious in terms of aging. There are several variations of safety, which we talked about above. Choose for yourself what is closer, and proceed with the implementation of what you have planned.
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