Anybody vac seal garlic???

fpnmf · Nov 13, 2012

I just got my new sealer from Lisa and while I was registering the warranty I also read some of the helpful hints..

They say dont seal garlic or mushrooms because some chemical that happens when the air is gone may make you sick..

OK ... who knows about this??

Craig

davidhef88 · Nov 13, 2012

I vac sealed some quite a few years ago. A few days later the bags were blown up like balloons. Lol. Threw it out.

David

fpnmf · Nov 13, 2012

I have some I got from Dave over a year ago....

I froze them before I vac packed them..

They still look like new..

I did read about this..

http://www.wisegeek.com/what-is-anaerobic-bacteria.htm

davidhef88 · Nov 13, 2012

I didn't freeze.

David

venture · Nov 13, 2012

We buy ours "fresh". Fresh depends on the time of year. Good times and not so good times to buy garlic.

Always have to be aware of buying this year's crop or the leftovers from last year's crop.

Also be aware that even in CA where a lot of garlic is grown? Some of our better known garlic suppliers are selling China garlic under the CA brand name.

Go figger. Caveat emptor!

Having said that, fresher is better.

Good luck and good smoking.

linguica · Nov 13, 2012

Most major supermarkets sell sell garlic from China because it's cheaper than garlic from Gilroy. The Chinese garlic is smaller and has a purplish skin. Gilroy garlic has a far better flavor. When in doubt, ask the produce worker to find out where it came from.

venture · Nov 13, 2012

Very little garlic is being grown in the Gilroy area as they have some soil problems there. Most of the CA garlic comes out of the southwest side of the San Joaquin Valley now. Gilroy is just the processing center. Read "dehydration" and "packaging".

This does not even start to address the Chinese garlic that is being sold by firms with a Gilroy address and a well known name!

Good luck and good smoking.

rabbithutch · Nov 13, 2012

I don't vac seal garlic but I have found a way to keep it that seems to work - but be advised that I'm no food or health expert.

I buy horseradish in little jars about 1-1/4" in diameter and about 3-1/2" tall. I has a good seal under the cap the jar is glass. I save these jars when I use up the horseradish (mostly in remoulade for prime rib roast.

Anyway, I finely chopped way to much garlic one day using up some cloves that were about to sprout and I needed to store or toss the extra. I spotted one of my horseradish jars and packed it full of finely minced garlic. I screwed the top on tight and set it on the shelf. I kept for a month or 2 before I used it up. Never had a problem. Come to think about it, I probably should have put the jar in the reefer.

Worked for me. YMMV.

FWIW

chef jimmyj · Nov 14, 2012

rabbithutch said:
I don't vac seal garlic but I have found a way to keep it that seems to work - but be advised that I'm no food or health expert.
I buy horseradish in little jars about 1-1/4" in diameter and about 3-1/2" tall. I has a good seal under the cap the jar is glass. I save these jars when I use up the horseradish (mostly in remoulade for prime rib roast.
Anyway, I finely chopped way to much garlic one day using up some cloves that were about to sprout and I needed to store or toss the extra. I spotted one of my horseradish jars and packed it full of finely minced garlic. I screwed the top on tight and set it on the shelf. I kept for a month or 2 before I used it up. Never had a problem. Come to think about it, I probably should have put the jar in the reefer.
Worked for me. YMMV.
FWIW

Garlic is Notorious for carrying Clostridium Botulinum Spores, several forms of E-Coli and Salmonella . The Oxygen free environment in the bottle, with or without added oil, the Moisture of the garlic and the Temperature of that nice warm kitchen is the Perfect conditions for the Bacteria to grow. Please NEVER do that again, it is Extremely Dangerous. What you are doing is perfectly fine IF you store it in the Refrigerator...JJ

daveomak · Nov 14, 2012

I vac seal it..... Freeze the cloves first for a day or so.... Then vac pack..... and put back in the freezer...... Have kept it for 2+ years and comes out of the freezer like fresh cloves.... Maybe I have been lucky...

linguica · Nov 14, 2012

Instead of trying to preserve it, my garlic is just hanging on the fence under a roof in a cool shady area. Nothing seems to bother it.

fpnmf · Nov 14, 2012

DaveOmak said:
I vac seal it..... Freeze the cloves first for a day or so.... Then vac pack..... and put back in the freezer...... Have kept it for 2+ years and comes out of the freezer like fresh cloves.... Maybe I have been lucky...

I did it just like you told me to..it looks fine..

I thawed some a few months ago .. it was a little mushy..but tasted great.

I planted some too last week....the dang squirrels seem to like it....Grrrrrrrr...the good thing is the local owls love to eat squirrel carcasses.

I have read about not putting them in oil... But the no vac packing was news...

linguica · Nov 14, 2012

They can be stored in oil if cooked in the oil first.

fpnmf · Nov 14, 2012

Linguica said:
They can be stored in oil if cooked in the oil first.

I knew that...

I saw an article somewhere....that was about how quick the baddies show up if ya just put the oil and garlic on a shelf..no cooking..

roadkill cafe · Nov 14, 2012

From FoodSaver's website:
[h1]FAQ's: Top 10 Food Science & Safety Questions[/h1]

[h3]Are there any foods that I should not vacuum package?[/h3]
Yes, do not vacuum package soft cheese, mushrooms, or garlic.

Not saying it's right or wrong...

linguica · Nov 14, 2012

I did fresh herbs in oil once. In three days it looked like a tide pool aquarium.

roller · Nov 14, 2012

Well I am in trouble because I did some soft cheese a month ago but have not checked it..I used to live a few miles North Of Gilroy and certain times of the year was pretty rough outside for the overpowering smell of Garlic...Garlic grows wild everywhere around here...Along with wild onions...

rabbithutch · Nov 15, 2012

Thank you, JJ !!

I will toss out what I have and will store it in the reefer from now on.

Thumbs Up

linguica · Nov 15, 2012

Roller said:
Well I am in trouble because I did some soft cheese a month ago but have not checked it..I used to live a few miles North Of Gilroy and certain times of the year was pretty rough outside for the overpowering smell of Garlic...Garlic grows wild everywhere around here...Along with wild onions...

If you remember that, then what about the smell of the fields of drying onions in Vacaville in the mid '60s, A smell to this day i still recall.

daveomak · Nov 15, 2012

Garlic is Notorious for carrying Clostridium Botulinum Spores, several forms of E-Coli and Salmonella . The Oxygen free environment in the bottle, with or without added oil, the Moisture of the garlic and the Temperature of that nice warm kitchen is the Perfect conditions for the Bacteria to grow. Please NEVER do that again, it is Extremely Dangerous. What you are doing is perfectly fine IF you store it in the Refrigerator...JJ

JJ, evening..... OK, Is vacuum packed garlic safe to store in the freezer ?? Then Immediately upon removing, open the bag, remove what you need and reseal and put back in the freezer ??? Is that a good plan ??? We all need to know how to store the "Stinking Rose" because it is so good for you.....

Thanks..... Dave

Anybody vac seal garlic???

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