How you can easily preserve our garlic until our next harvest
Garlic only lasts just so long fresh, and then that’s it until the next season. Or is it? If you’ve been enjoying our garlic this season, there are some great ways to preserve it into the off season.
- You can freeze whole cloves or chopped garlic in a freezer bag or freezer safe container. Take out what you need, and keep the rest frozen until later.
- Peel garlic in a blender or food processor with 2 parts oil to every 1 part garlic. Freeze immediately in an airtight container. Don’t keep this out at room temperature- they say there’s a risk of botulism. I don’t know how big of a risk, but that’s not something to play around with.
- Dehydrate- peel and slice each clove lengthwise. Dehydrate for 2 hours at 140, then 4-6 hours at 130 until brittle or crisp (or follow your dehydrator’s instructions). You can then process it in a food processor or blender until fine.
- Add peeled cloves to wine or vinegar, and store in the fridge for up to 4 months.
More resources are available here from University of California.