Storage of garlic and onions. How to store onions and garlic in the apartment

For long-term storage, sharp varieties of onions and garlic are more suitable. Therefore, it is better not to store sweeter ones, but to use them in the fall. And bitter - leave for winter storage.

There is a rule for storing onion bulbs: we begin to use from small heads to large ones. Large ones are stored longer and better than small ones, so they need to be left for longer storage.

How to store

braids

Old proven grandmothers way. We dig up the bulbs, do not cut the tops, dry for about 5 days, weave braids. We place them where bright light will not fall on them - on the walls of dry basements, attics. The most reliable storage method in my opinion. The bulbs are ventilated, "breathe", they are clearly visible, if we notice the beginning of the disease, we immediately remove the diseased bulb from the scythe.

In fabric bags

There are a few things to remember here:

You can’t immediately cut the tops, you need to dry them for 5-7 days together with the tops, only then remove it, since nutrients still have time to drain from the tops into the bulb, during this time the bulb even increases in size;

Do not use plastic bags. You can craft, but ordinary fabric is best;

Store only in dry rooms with a stable temperature.

Bulk in boxes, boxes

You also need to remember that:

It is necessary to store only well-dried bulbs;

· from time to time it is necessary to sort out - to stir up bulbs for ventilation;

With such storage, the onion may dry out more, it is necessary to monitor the level of temperature and humidity.

Basic Rules

We store only dry bulbs without soft areas, mechanical damage, mold.

Maintain a constant temperature during storage. It can be cool, it can be normal room temperature. But for onions and garlic, the worst thing about storage is the temperature difference. Such stress can cause premature germination. Then you can still use it for food, but you no longer use it as seed material.

· From time to time turn the bulbs, ventilate, at the same time look and feel, if soft, rotten ones appear, throw them away.

Onions and garlic can also be preserved.

Onion and Garlic Canning Recipes

Pickled onion

Onions - 4.5 kg, sugar - 180 g, salt - 100 g, 70% acetic acid - 50 ml, cinnamon - 1 g, cloves - 10 pieces, black peppercorns - 10 pieces, allspice peas - 10 pieces, bay leaf - 10 pieces, water - 1.5 l

1. Pour water into a separate bowl, add sugar and salt, bring to a boil, heat for 10 minutes over low heat and strain through gauze folded in several layers.

2. Bring the resulting liquid to a boil again and introduce acetic acid.

3. Peel the onion, blanch for 3 minutes in boiling water, then immediately cool under running cold water.

4. Put the spices on the bottom of half-liter sterilized dry jars, add the onion and pour it with hot, but not boiling marinade.

5. Cover the jars with boiled lids, sterilize for 5 minutes in a saucepan with hot water. Then roll up the jars and cool, turning upside down.

6. Store in a cool place.

Pickled onion in Asenovgrad

Onions - 1 kg, black peppercorns - 15 pieces, bay leaf - 5 pieces, capsicum red pepper - 1 piece, salt - 1 tbsp. l., 9% vinegar - 250 ml, water - 250 ml

Peel the onion, cut in the upper part, put in jars along with pepper, bay leaf and salt, pour vinegar mixed with water. Roll up jars with boiled lids.

pickled garlic

1. Peel the heads from the top dry scales, divide into slices and soak for 2 hours in warm water to facilitate cleaning. Wash the peeled slices in cold water, put in jars, pour marinade (for 1 kg of garlic - 250 g of water, 500 g of vinegar and 15 g of salt. You can add sugar, parsley and dill, horseradish root, bay leaf, black and allspice, cloves, cinnamon), seal hermetically and put in a cool place.

2. Place prepared garlic in jars with black pepper (peas), pour marinade (for 1 kg of garlic - 200 g of water and vinegar, 20 g of salt, 50 g of sugar, bay leaf to taste). Cover the jars with sterilized gauze, keep for 2-3 weeks in a warm room, and then put them in a cool place (not in the refrigerator).

3. Scald peeled young garlic with boiling water and cool immediately, then put in jars, pour marinade (for 1 liter of water - 50 g of salt and sugar, 100 g of 9% vinegar), cover with lids, sterilize for 5-7 minutes and cork.

4. Soak unpeeled young garlic for several days, periodically changing the water, then put in jars and pour marinade (for 1 liter of table vinegar or homemade apple cider vinegar, 30 g of salt and 25 g of sugar). After 2 months, the garlic is ready for use. They also pickle old garlic, previously divided into slices and peeled.

5. Rinse the peeled slices in a colander with cold water, dip for 2 minutes in a saucepan with boiling water, removed from heat and cooled to 80 degrees, and then again in cold water. Pour citric acid (9-10 g per 1 liter) into water, heat until it is completely dissolved, add salt and sugar (50 g per 1 liter) and boil for 2 minutes, removing the price. Sterilize the garlic soaked in this solution for 5 minutes in slightly boiling water.

garlic seasoning

Perekalit sunflower oil, remove from heat, cool slightly, add crushed garlic (1: 4), stirring often. Add ground pepper to the seasoning cooled at room temperature (for 500 g of garlic -25 g red or 30 g black). Store in a tightly closed glass container. This seasoning, used in Eastern (Central Asian) cuisine, is called Losizhan, it is flavored with soups and flour dishes.

Peel mature and healthy heads from the upper scales, cut out the bottom, divide them into teeth, which are cut into pieces 5 mm thick or simply crushed. Then lay the garlic in a thin layer on sieves covered with gauze and dry at 55-60 degrees for 5-4 hours. Well-dried garlic has a white-yellowish color.

If dried garlic is ground into powder and mixed with dry powdered salt (1: 1), then you can get the so-called garlic salt, which is stored for years in hermetically sealed glassware, used as a seasoning for all cold and hot dishes.

Pounded garlic can be mixed with ground dried parsley roots, ground red pepper and fine salt - you get a garlic dressing that is successfully used to flavor various dishes.

They begin to think about the safety of onions and garlic even when planting, choosing a variety, preparing a room and a container. Let's leave a couple of onion and garlic wreaths hung in the kitchen, and the rest will have to be taken to a special storage place. How to properly store garlic and onions so that they remain fresh and healthy throughout the year?

Preparing onions and garlic for storage

You can not remove onions and garlic ahead of time, with wet necks that cause rotting. Before storing onions or garlic in the attic, in the cellar or in apartment conditions, they need to be dried in the sun on a windy day. After harvesting in warm weather, the onions are left to lie down in the garden at 30-35 degrees, and if necessary, they are dried in a barn, under a canopy or in a well-ventilated room. Complete drying indoors will take about two weeks. You can dry the crop by placing it for two days near the battery, oven or in a stream of dry hot air for 10 hours, providing a temperature not higher than 35 degrees. Hot drying will protect the fruit from gray or neck rot. Readiness for a long "wintering" can be determined by the rustling onion peel and dry neck.

Temperature, humidity and other features of onion and garlic storage

The norm of humidity for storage is from 50 to 65%. With a humidity of not more than 70%, the onion does not get sick and retains all its valuable properties. Temperatures above 25 degrees are not allowed.

Onions can withstand temperatures from -3 to +20 degrees, but are afraid of a sharp temperature drop, so they wrap it up. Storage conditions for garlic are the same as for onions. According to the recommendations of experienced vegetable growers, the best temperature for storing garlic is from +1 to -3 ° C. If it is impossible to provide a constant cold, then it is better to leave the garlic for the entire period of storage at a temperature of about 16 degrees.

It should be noted that if the temperature drops below 16 degrees, then the garlic vernalizes, and if the temperature rises to 22 degrees, then the mass of the bulb decreases. Average temperatures will affect the fruits worse than the lowest or highest, as well as their difference.

Spicy varieties, characterized by a high concentration of solids and essential oils, are better preserved than sweet ones. For sweet varieties, storage at a positive temperature, not below zero, at a humidity of 80-90%, will be optimal, while bitter varieties can be left at -3 degrees. Such varieties as Arzamassky, Bessonovsky, Rostovsky, Strigunovsky, Ufimsky lie especially long.

Rotting and sprouting bulbs quickly spread bacteria to other bulbs, so they should be reviewed periodically. Do not store vegetables in the light. The thicker the shirt on the heads of garlic and onions, and the larger their heads, the longer the harvest will last.

How to store onions and garlic

1. In the cold Leave dry and undamaged onions for a week in the refrigerator, in a vegetable drawer. Then transfer to a prepared box, wrapped in old coats, in order to avoid a sharp change in temperature, and take it out to the balcony. Take out the bulbs in a few pieces, and defrost in the refrigerator before use.
2. Hanging fabric bags (made of chintz, cotton), nets, stockings, wreaths in a well-ventilated room with a temperature not exceeding 24 degrees. Some advise to dip the heads of garlic in paraffin before this.
3. Shelves and racks, drawers. The thickness of the poured layer is 40 cm (layers of 20 cm on high shelves), in lattice boxes of 25 kg, covered with a layer of dry husk and sprinkled with fern grass.
4. In glass bottles, sprinkling heads of garlic with flour. More suitable for garlic. The top layer of flour is at least two centimeters.
5. On burlap in a mixture of river sand and sawdust, with insulation (mats, blankets). The method is more suitable for stable temperatures without frost.
6. In plywood boxes sprinkled with salt. Suitable for apartment microclimate.
7. Cleaned, in a vacuum container, in the refrigerator.

Long-term storage of garlic and onions is a very difficult task and its solution begins with proper harvesting.

If the conditions for the ripening of onions and garlic were normal, then harvesting begins when about 75% of the plants wither and fall leaves. In case of prolonged rains, three weeks before harvesting, it is necessary to trim the roots under the bottom of the bulbs by 5-6 cm and rake the soil around the bulbs without damaging them. Accidental crushing or trampling of the leaves is unacceptable, as this will weaken the health of the bulbs and will facilitate the penetration of pathogenic bacteria into them.

Preparing to store onions and garlic

Drying the harvested onion and garlic is a prerequisite for success in their long-term storage. In dry sunny weather, it is enough to spread the bulbs on the beds and dry them in the air at a temperature of 30 to 35 ° C. To avoid reproduction in the scales of pathogens, the onion should be turned over periodically so that it dries out better. Onion drying should be completed at a higher temperature - + 45 ° C for 8-10 hours. This is the only way to destroy the pathogens of cervical rot - the most common and dangerous onion disease that prevents its long-term storage. Optimally dried garlic and onions are considered at 14-15 percent moisture content of the scales. If the neck of the bulbs is not dried enough, then storage losses will be large.

Overdrying the bulbs is also unfavorable for their storage: pathogenic microorganisms easily penetrate through the cracked scales. Yellowed leaves are cut from the dried bulbs, so that the neck remains at least 4-5 cm long. Then the onion is again sent to dry outside or in a heated room. An onion is considered dry if the neck is dry to the touch.

Before storage, onions should be sorted, carefully looking at each onion. Bulbs with mechanical damage, signs of disease or pest damage, cracked outer scales, a thick, dry neck and a non-lodging feather are unsuitable for storage, as they quickly rot. They can be used right away. Bulbs of garlic intended for storage must be whole. Sorting garlic, it can be immediately put into storage in boxes.

Features of storing onions and garlic

The success of storing onions and garlic depends on the right mode. In these vegetables, the period of deep dormancy is long and well pronounced. In this state, the bulbs undergo differentiation of the kidneys, i.e. generative organs are formed at growth points. For the differentiation of the kidneys, the temperature from +2 to +12 ° C is favorable. At an air temperature above +12°C, this process slows down, and at +18°C it stops altogether. Therefore, the optimal temperature ranges for onion storage are from -1 to +2°С and from +18 to +22°С (temperatures above +25°С are unacceptable). The most suitable temperature for garlic storage is from +1 to +3°C. With air humidity in storage not exceeding 70%, onions are practically not susceptible to disease and retain all their useful properties.

The method of storing onions and garlic is selected based on the volume of planned stocks. It is advisable to store a large crop of onions and garlic in mounds no more than half a meter high on shelves in the basement. Shelves should be well ventilated, to avoid the formation of free moisture, the sides of the shelves are not made of solid materials. Wooden boxes with a volume of 25-30 kg are also perfect for creating optimal storage conditions for onions. To combat excess moisture during storage of onions in Russia, a dry straw sheaf was used, which was installed directly into the embankment.

Small stocks of garlic can be paraffinized before storage: garlic, placed in nets, is dipped in molten paraffin for a couple of seconds. Then the heads of garlic with paraffin solidified on them are placed in small linen bags, which are stored in a suspended state in a dry room.

Another method of storing garlic is also widely known: the heads are placed in a glass jar and sprinkled with flour in layers. The topmost layer of flour should be at least 2 cm thick.

From time to time, stored onions and garlic should be checked for disease damage. Sick bulbs should be removed immediately. However, sorting out a stored onion is not worth it, since this does not exclude injuries to the bulbs, which will become the entrance gate for diseases.

Garlic in storage can suffer from green mold, which causes the cloves to wilt quickly and develop yellow-green mold spots and depressions. From diseased heads, the mold quickly passes to healthy ones, and then all stocks can die in a matter of days. When this disease is detected, diseased heads are removed, and the rest are dried at a temperature of +35 to +40 ° C, and then put back into storage in a well-ventilated container.

It happens that during storage the garlic begins to dry or germinate. In this case, you can save stocks in the following way. The cloves are cleaned, washed and dried, after which they are carefully crushed and placed in glass jars with tight-fitting lids. Jars of chopped garlic are stored in the freezer.

at home, you must first properly collect and prepare the vegetables.
Of course, onions and garlic are usually harvested very early, and we need to store them until the next harvest. It is better to harvest vegetables for storage in dry weather. If cold rains dragged on, then if there is a small area, you can make a roof from a film. We collected them, now before storing them we dry them for up to 10 days, stirring occasionally. The scales and the bottom should dry. Then we put them in boxes in the barn, in the attics. You can tie in braids (using feathers and twine), you can remove dried feathers.

Storage conditions for onions and garlic at home in winter not complicated. Only planting material requires a special regime.
Most often, onions and garlic are stored in a dry, insulated room, or even just in a house or apartment. These vegetables are very easy to weave into wreaths and hang. You can simply pour into baskets or boxes. Onions and garlic are well preserved in winter at a temperature of 18-25˚С. The truth can dry out a bit.

These conditions are easy to create, but it is still better to maintain a temperature of -1˚С and humidity up to 80% for storing onions and garlic. Often, for these purposes, a glazed balcony is used in the apartment. And the vegetables are placed in an insulated box. In a private house, cold verandas, a barn, an attic are suitable. But the main thing when storing in these rooms (in an apartment, house) is not to miss a sharp significant drop in temperature in order to carry out additional insulation.

Onions intended for planting in the spring on a green feather or on a turnip require special storage conditions in the winter. It is necessary to maintain the temperature either -1 - -3˚С, or + 18 - + 25˚С, and humidity within 60-80%. It is not recommended to store seed onions at home in winter at a temperature in the range of + 1- + 18 ° C, since from this it will go into the arrow after planting.

about different ways onion storage - sevka you will learn from a special article. It also indicates what to do if you bought a sevok and don’t know what conditions it was in. How to avoid shooting in this case.

How to preserve garlic in winter with paraffin wax? Just dip the head into the melted paraffin for a few seconds, when it cools, a crust forms. She will serve as protection. And then just send it to a dry place. Can be folded and hung in stockings.
You can store garlic in the winter already in the form of a semi-finished product. Clean the teeth and pour vegetable oil. This garlic is great in salads, other dishes. And the oil itself acquires a spicy taste. You can also fry on it.

For both garlic and onions, when stored in winter, an increase in humidity and fogging is dangerous. This can also happen if sealed packaging is used. From dampness, germination occurs, rot is possible.

Sometimes, if there are a lot of onions, but there is no place for wintering, they are stored in kopankas. This is a hole dug in a dry place where melt and rainwater do not fall. A shallow trench is dug (about 60 cm) and boxes with onions are placed in it. They are covered with a cloth, such as burlap, and covered with earth. From above, everything is covered with roofing felt, roofing material, slate, that is, it is protected from rain.

How to store garlic in the cellar and in the refrigerator.

Many summer residents, after harvesting garlic, think about how to store it. There are many storage options that will help to preserve the aroma and taste of spices for a longer time.

At room temperature, garlic is stored for 3-4 months, while spring garlic is best suited for storage.

Garlic storage options in the apartment:

• In pigtails. This is a simple and economical way. The heads are intertwined with the use of stems and hung.
• In stockings. Raw materials are stuffed into nylon tights and hung up. In this case, the heads must be dry and healthy.
• In banks. It is necessary to sterilize the jars in advance, put dry garlic in them.
• In bags. For this, linen bags are used. They are pre-soaked in saline and dried. Heads are poured into bags and not tightly tied. Hang in a dry place.
• In flour. Flour serves as an adsorbent for moisture. It is necessary to sterilize and dry the jars in advance. A ball of flour is poured into the container and dry heads are laid out. Pour a small ball of flour again. Then a layer of raw materials is laid again. The last layer is flour.
• In salt. Salt also absorbs moisture well, but does not allow the spice to dry out. It is necessary to put a layer of garlic and a layer of salt in sterilized containers. Banks are kept open, in the cellar in wooden boxes.

Preparing garlic for storage for the winter: how to prune for the winter?

First of all, it is worth collecting the heads in time. When the weather is sunny and dry, and the heads are dense and elastic, while the tops are dry, you can start digging.

Varieties of Garlic Pruning:

• Unlike many crops, garlic must be dried with the stems. It is necessary to harvest the crop and let it dry well.
• After that, when the roots and tops are dry, it is necessary to cut off the roots, leaving 3 mm. The tops are not cut off completely, 10 cm is left.
• After that, the temperature mode of storage is selected. It can be 16-20 °C or 2-4 °C.

Onions and garlic can be stored together, but should be kept away from other vegetables. The fact is that these vegetables do not tolerate excessive moisture, mold instantly starts on them, and the bulbs rot.

Storage options for onions and garlic:

• It is necessary to pour onions and garlic separately into paper bags, after making holes in them with a hole punch.
• In the boxes it is worth putting packages with garlic and onions. You can store pre-prepared heads in stockings. In this case, they are hung in the heat.

This option does not involve peeling the garlic and disassembling it into cloves. It is quite humid in refrigerators, and this is fraught with the appearance of rot for the heads.

Varieties of storing garlic in the refrigerator:

• In banks. Garlic is laid out in sterilized jars and covered with salt.
• In packages. The heads are poured into a paper or cardboard bag with holes. Store in the vegetable compartment, but do not put potatoes, beets and carrots nearby.
• In bags. You can pour the heads into linen bags and cover with a small amount of flour.

Requirements for the conditions in the cellar:

• The optimum temperature in the cellar is from +2 to +5 °C
• Humidity should be between 50 and 80%
• Absence of fungi and pathogenic bacteria
• good ventilation

Storage options:

• In capron
• In braids

What is the best and correct way to store bulbils, winter, spring garlic so that it does not dry out before planting in spring and autumn?

In general, you can get your own garlic from bulbs in 2 years. Bulbs are mini bulbs that are obtained from the arrows of garlic. They are collected at the end of summer and dried. Store planting material until late autumn or spring. Seed material is stored warm, in linen bags.

Storage options for peeled garlic:

• in vegetable oil
• in vinegar
• in salt
• in banks

Peeled garlic cloves are stored in oil. This is ideal for damaged teeth.

Instruction:

• The teeth are peeled and washed thoroughly with water.
• After that, the cloves are laid out on a paper towel and wait for complete drying.
• Garlic is laid out in a sterilized jar and poured with sunflower oil to the very top.

Garlic stored in salt can easily survive the whole winter. The heads are placed in a wooden box with holes, sprinkling each layer with dry table salt. You can fill sterilized jars with heads, filling voids with salt. It is necessary that both the bottom and the top of the container have a thick ball of salt (about 2-3 centimeters high).

Tips:

• Be sure to pre-dry the heads or cloves
• Jars for storing peeled cloves must be sterilized
• Salt is taken not iodized

For storage, you can safely use earthenware. It differs in that it does not start mold.

Methods for storing garlic in earthenware:

• in salt
• in flour
• in sunflower oil

If you store garlic in cloves, having previously peeled it, then it is imperative to wash it. After that, the teeth must be dried. If garlic will be stored in bulbs, then it cannot be washed. The heads are cleaned of dirt and dried. Any contact with water is prohibited.

Garlic can also be stored frozen. To do this, you need to clean the cloves from the husk, wash and dry. Next, the cloves are laid out on paper towels until the moisture has completely evaporated. After that, pour the cloves into bags and put them in the freezer. Such garlic will lose a little flavor, but retain all the beneficial properties.

The cause of rotting garlic during storage is rot and fungi. To prevent garlic from rotting, it must be stored properly. In most cases, the cause of rotting garlic is high humidity. Accordingly, the heads must be dried and sprinkled with adsorbents before storage. It can be salt or flour.

As you can see, in order to enjoy the spicy taste and aroma of garlic, it must be stored properly. Stick to the rules and do not let the heads get wet.

VIDEO: Store garlic