AlboPepper - Drought Proof Urban Gardening | Garlic End of Season: Curing, Storing, Preserving & Selecting Seed @Albopepper | Uploaded November 2015 | Updated October 2024, 7 hours ago.
This video is my 4th and final installment in my garlic series. After harvesting my garlic, I took some time to weigh it so that I could see how much garlic each pound produced. But more than that, I had to cure the garlic in order to prolong its lifespan. The largest cloves were selected as seed garlic for Fall planting. Afterwards, the rest needs to be stored at the right temperature and humidity ranges. Steps can be taken to preserve the garlic for long-term usage.
As you watch, I'll share my personal results and research. When determining how to cure and store garlic you'll find that not all sources agree. There's a lot of conflicting information. Some of that deals with the varying climates experienced by garlic growers. If you're wanting to know what works best in your particular area, try to ask local gardeners what they do.
Whatever you decide, it's important to understand the effects caused by low temperatures, high humidity or low humidity on your garlic bulbs. To avoid mold, premature drying or sprouting, you'll need to figure out how to control those factors.
STORING GARLIC IN OIL:
Take extreme care when preparing flavored oils with fresh garlic or when storing fresh garlic in oil. Peeled garlic cloves may be submerged in oil and stored in the freezer for several months or in the refrigerator for no more than 4 days. Label refrigerated garlic in oil mixtures to show the preparation date (or preferably with a “discard after date” label). Do not store garlic in oil at room temperature. Garlic in oil mixtures stored at room temperature provide an ideal environment for Clostridium botulinum to grow and produce toxin (low acidity, no free oxygen in the oil, and warm temperature). The same hazard exists for roasted garlic stored in oil. At least four outbreaks of botulism associated with garlic in oil mixtures have been reported in North America in the late 1980s and 1990s. Outbreaks in 1991 (California) and 1999 (Florida) were associated with garlic in oil prepared in the home.
SOURCE: http://ucfoodsafety.ucdavis.edu/files/250352.pdf
#GrowingGarlic #GarlicGarden #UrbanGarlic
==================================
Support AlboPepper.com and get some cool garden shirts that I designed myself:
shop.spreadshirt.com/albopepper
==================================
This video is my 4th and final installment in my garlic series. After harvesting my garlic, I took some time to weigh it so that I could see how much garlic each pound produced. But more than that, I had to cure the garlic in order to prolong its lifespan. The largest cloves were selected as seed garlic for Fall planting. Afterwards, the rest needs to be stored at the right temperature and humidity ranges. Steps can be taken to preserve the garlic for long-term usage.
As you watch, I'll share my personal results and research. When determining how to cure and store garlic you'll find that not all sources agree. There's a lot of conflicting information. Some of that deals with the varying climates experienced by garlic growers. If you're wanting to know what works best in your particular area, try to ask local gardeners what they do.
Whatever you decide, it's important to understand the effects caused by low temperatures, high humidity or low humidity on your garlic bulbs. To avoid mold, premature drying or sprouting, you'll need to figure out how to control those factors.
STORING GARLIC IN OIL:
Take extreme care when preparing flavored oils with fresh garlic or when storing fresh garlic in oil. Peeled garlic cloves may be submerged in oil and stored in the freezer for several months or in the refrigerator for no more than 4 days. Label refrigerated garlic in oil mixtures to show the preparation date (or preferably with a “discard after date” label). Do not store garlic in oil at room temperature. Garlic in oil mixtures stored at room temperature provide an ideal environment for Clostridium botulinum to grow and produce toxin (low acidity, no free oxygen in the oil, and warm temperature). The same hazard exists for roasted garlic stored in oil. At least four outbreaks of botulism associated with garlic in oil mixtures have been reported in North America in the late 1980s and 1990s. Outbreaks in 1991 (California) and 1999 (Florida) were associated with garlic in oil prepared in the home.
SOURCE: http://ucfoodsafety.ucdavis.edu/files/250352.pdf
#GrowingGarlic #GarlicGarden #UrbanGarlic
==================================
Support AlboPepper.com and get some cool garden shirts that I designed myself:
shop.spreadshirt.com/albopepper
==================================
