Growing Garlic: the Complete Guide to Planting, Growing, and Harvesting Garlic. by Kim Pezza

Author:Kim Pezza [Pezza, Kim]
Language: eng
Format: epub
ISBN: 978-1-57826-509-1
Publisher: Hatherleigh Press
Published: 2014-09-30T04:00:00+00:00

Preserving Cloves

But what if you want to preserve whole cloves? There are a few ways that you can do so, without having to worry about botulism:

Red or White Wine: Peeled cloves may be stored in red or white wine. Refrigerate and use the cloves as needed. This method should keep the garlic for up to 4 months; however, if mold or yeast should begin to form, discard the garlic and liquid.

Vinegar: Storing peeled cloves in vinegar, usually white (but there is no reason other types of vinegars cannot be tried) can give you two benefits of preservation. You have the garlic, which you can use in dishes of your choice (remember: it will be a bit vinegary) as well as the vinegar itself, which will have preserved the flavor of the garlic within the liquid. Excellent in salads or anywhere else you might want a little garlic flavor, garlic in vinegar can safely remain at room temperature, because the acid of the vinegar will not allow the bacteria spores to grow.

Garlic Butter: Finely or coarsely minced garlic can be mixed with butter, and then rolled into a log shape and frozen. Slice as needed. This makes a great finishing butter. You can also mix in a bit of salt and pepper or herbs of your choice for different variations.

Roasted Garlic: Roasted garlic is a delicious treat and a valuable culinary ingredient. Directions on how to make roasted garlic are included in the “Recipes” section of this book. The garlic comes out soft and creamy, but it does have a short storage life, and storing it in oil can have the same dangers as storing the raw garlic in oil. However, there are ways to keep roasted garlic at least for a few days:

• Wrap the entire bulb in foil and use the bulb as needed. Will keep in the refrigerator for a few days.

• Squeeze the cloves out of the wrappings (which is very easy to do) and into a jar. Cover in olive oil and refrigerate. However, this should be used immediately; as stated above, this carries the same risk as raw garlic in oil.

• Smash the cloves (removing the wrapping first) and add a pinch of salt to form them into a paste. Mix into softened butter and roll into logs (as with garlic butter) and freeze. Use as needed. For flavor variations, add the herbs of your choice, to taste.

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