Michigan Fresh: Using, Storing, and Preserving Garlic (HNI116)
This fact sheet provides information for how to select, use and preserve garlic. Garlic (Allium sativum L.), a member of the onion family, has been cultivated for thousands of years and is widely used for both its culinary and medicinal attributes.
Using, Storing and Preserving Garlic
- Softneck garlic: Polish
- Hardneck garlic: German White, Music
Storage and food safety
Select bulbs that are completely dry.
Choose bulbs whose cloves are plump and firm.
Look for plenty of papery sheath.
Avoid soft or crumbly cloves, spongy or shriveled cloves, and bulbs or cloves with green shoots (they are past their prime).
Store fresh garlic in either an uncovered or a loosely covered container in a cool, dark place away from exposure to heat and sunlight.
Depending on its age and variety, whole garlic bulbs will keep fresh for about a month if stored properly. Inspect the bulb frequently and remove any cloves that appear to be dried out or moldy. Breaking the bulb reduces its shelf life to just a few days.
To prevent cross-contamination, keep garlic away from raw meat and meat juices.
Wash hands before and after handling fresh produce.
How to preserve
Canning is not recommended for garlic.
Garlic used in pickling may react to the iron, tin or aluminum in your cooking pot, water or water pipes, turning green or bluish green. Some garlic may naturally have more bluish pigment, which is even more evident after pickling. This discoloration is not a safety concern.
Peel and finely chop garlic cloves. No other pretreatment is needed. Odor is pungent. The estimated drying time in a dehydrator is 6 to 8 hours.
- National Center for Home Food Preservation ( http://nchfp.uga.edu/)
- Producing Garlic in Michigan Extension Bulletin E-2722 http://migarden.msu.edu/uploads/files/e2722.pdf.
- Andress, Elizabeth and Judy A. Harrison. So Easy to Preserve. Bulletin 989, 6th edition. Cooperative Extension University of Georgia, 2014.
Prepared by: Eileen Haraminac, Extension educator