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how do I keep fresh garlic fresh

 
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my garlic is either growing or shriveling, any suggestions on keeping fresh garlic fresh, I find it just not the same when dried/dehydrated or bottled
 
Rocket Scientist
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Location: latitude 47 N.W. montana zone 6A
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Hi Bruce;
I was recently told that sticking garlic into a large sack of salt will keep it fresh an extra long time.
I haven't done this so I do not know if it works or not.
If you have a bucket of salt on hand you could give it a try and report back!
 
pollinator
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Thomas Rubino's salt ideas ounds like it would logically work. There is also the following video which covers how to keep various foods fresh, including garlic (at around 2:01 into the video).
https://www.facebook.com/430141487506651/videos/2539160932989466/?v=2539160932989466
 
bruce Fine
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with the weather changing and spring humidity and the wood stove is no longer needed and the moisture is no longer taken out by stove burning the garlic either grows or shrivels. I have some salt and will give that a try
 
steward
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Location: Cache Valley, zone 4b, Irrigated, 9" rain in badlands.
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Different varieties of garlic have different storage qualities. If long-keeping is valuable to you, grow long-keeping varieties. (softnecks)
 
pollinator
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Location: S. Ontario Canada
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Last time I harvested took all the little heads and ones that didn't skin over very well, peeled each clove and put them in a jar in the freezer. Works great. Take them out and thaw a bit and they mash perfectly for cooking.
 
master steward
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I drop mine (peeled) into a jar filled with vinegar.  I have not notice it changing the flavor since I am cooking with it.

The bottle garlic that I buy is in oil so that might work also though vinegar is cheaper.
 
steward
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I want to say I researched this last year and found there isn't a good way to store garlic in oil without some fancy processing that they can do down at the chemical factoryprocessing facility for you.  So I minced mine and put it in pint mason jars and covered them with oil (avocado I believe) and put them in the freezer.  Whenever I needed any I'd just chop out a bit and throw it in the pan.
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