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Post by feather on Nov 15, 2019 21:03:46 GMT
I need to preserve our garlic, in the freezer. (we still have two kinds of pickled garlic)
Break open the bulbs. Put a quart of cloves in boiling water for 1 minute, then into ice cold water, then slip the peel off the cloves. From there, they can be frozen whole, or chopped or sliced then frozen. If you use oil, you can freeze them with oil/butter, or if not, you can just freeze them in zip lock bag plain, bag pressed flat to make it easy to get garlic out by breaking off a piece.
I still have to do this but a nap keeps calling my name.
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Post by mogal on Nov 15, 2019 23:48:29 GMT
Thank you, Feather. I have planted garlic and still have a boatload to deal with. I've been dreading it as so tedious but this blanching looks like it will make quick work of the job.
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Post by feather on Nov 15, 2019 23:59:07 GMT
I just did 2 quarts worth, these are the smaller garlics......let them go to 2 minutes in the boiling water. Most of the peels let go without a fight or a knife. Just give the garlic a squeeze and the peel near the root end lets go, or if not, then a little knife to remove the root end and the peel comes right off. I ended up with 3 zip lock bags of chopped (food processor) garlic, so about 3-4 (maybe 5) cups, flattened out and in the freezer. I have another bowl of them to deal with tomorrow and my hands smell 'oh so good',  |
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Post by feather on Nov 16, 2019 18:39:28 GMT
DH and I worked on the big bowl of garlic this morning, all done, at least 7 cups of food processor chopped garlic in zip bags in the freezer.
The food processor is usually a mess to clean out, so instead, I added ginger, soy sauce, and vinegar, to eat with my rice or a dipping sauce, and it made about a cup, and poured out of the processor, just for me! I love that combination.
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Post by mogal on Nov 16, 2019 20:09:58 GMT
The food processor is usually a mess to clean out, so instead, I added ginger, soy sauce, and vinegar, to eat with my rice or a dipping sauce, and it made about a cup, and poured out of the processor, just for me! I love that combination. Very clever! |
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Post by dw on Nov 17, 2019 13:03:12 GMT
Horseradish...always forget and inhale at the wrong time. LOL!!! 2 qts in the frig ready for gifts.
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Post by feather on Nov 17, 2019 17:02:33 GMT
dw, that's such a nice gift! But yes, don't inhale.  I have a pound of ginger to process. I'll peel it imperfectly with a spoon, then chop into big pieces, put it in the food processor and add a little apple cider vinegar to keep it from getting mold. I keep it in the fridge in a small container. I've also used wine to keep it from going bad, but I had less luck with long term storage that way.
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Post by mogal on Dec 28, 2019 17:11:03 GMT
Feather, I grow potato onions as a back up to my regular bulb onions. After I had planted enough to keep my seed stock going, I had plenty left to use in cooking. The downside of POs is that they are small and tight skinned. You can work yourself to death trying to prep an equivalent to one medium sized onion.
While working on some POs for our Christmas dinner, I had that Ah, HA! moment. I blanched them as you described for the garlic and the skins slipped off beautifully. Since the potato onions are so prolific, I may grow even more and fewer bulb onions. Thanks again for posting the tip.
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Post by feather on Dec 29, 2019 1:10:44 GMT
mogal, I never thought of it for onions..... I used to make a beef bourginion (sp?) and I had to peel pearl onions. I disliked it so much I'd buy the canned ones but they lacked flavor and texture. If I make something similar now, I won't be afraid to try blanching them instead of peeling them by hand. Thanks!
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