With the onset of cold weather, the issue of preserving the harvest becomes critically important for every home cook. A dilemma often arises: is it worth putting supplies of onions and garlic in the refrigerator or is it better to leave them in the pantry? The answer to this question is not as clear as it might seem at first glance, and depends on many factors.
Improper storage can lead to rapid germination, rotting or loss of taste of vegetables. In this article, we will analyze in detail the physiological characteristics of these crops, optimal temperature conditions and common mistakes that are made when storing vegetables in a household refrigerator. Understanding the principles of operation of the refrigerator compartment will help you avoid spoilage of food and preserve its beneficial properties until the next season. Let's figure out what conditions are really necessary for the long life of your stocks. household refrigerator.
Understanding how the refrigerator works will help you avoid food spoilage and preserve its beneficial properties until the next season. Let's figure out what conditions are really necessary for the long life of your stocks.
Is it possible to store onions and garlic in the refrigerator
Technically, you can put onions and heads of garlic on the refrigerator shelf, but is it advisable? The main problem is that the standard temperature in the refrigeration chamber, usually between +3 and +5 degrees Celsius, is often too low for long-term storage of these crops in an unrefined form.
Under such conditions humidity the inside of the chamber can provoke the appearance of mold or soft rot. Garlic and onions are crops that naturally ripen and are stored in dry, cool, but not cold, conditions. A sharp change in temperature after harvesting or shopping in a store can become stressful for a vegetable.
⚠️ Attention: Long-term storage of whole heads of garlic and onions at temperatures below +4°C can lead to their premature germination immediately after removal from the cold.
However, there are exceptions. If we are talking about peeled cloves, chopped onions or green feathers, then the refrigerator becomes the only salvation. In this case, low temperature slows down oxidative processes and bacterial growth, allowing the product to remain fresh for several days.
Optimal temperature conditions for different types of vegetables
For proper preservation, it is important to consider that different types of onions and garlic require different conditions. Onions prefer drier air and temperatures of about 0..+3 degrees, but only if they are fully ripe and dried. Red, white and yellow onions may have different shelf life.
Garlic is more capricious. Spring garlic is stored better than winter garlic, but both types are sensitive to condensation. If you decide to use a fresh zone (zero chamber) in your refrigerator, make sure that the humidity is actually maintained at about 70% and the temperature is close to 0 degrees.
The table below shows the recommended parameters for different states of vegetables:
| Product type | Temperature | Humidity | Shelf life |
|---|---|---|---|
| Whole onions | +3..+5°C | 60-70% | 1-2 months |
| Whole garlic | +1..+3°C | 60-70% | 2-3 months |
| Peeled garlic | 0..+4°C | Sealed | 3-5 days |
| Green onions | +1..+4°C | High | 7-10 days |
Compliance with these parameters at home is often difficult, so it is important to properly prepare the container. Using vacuum bags or glass jars can help create the necessary microclimate inside the refrigerator.
Preparing vegetables for storing in the cold
Before sending the crop to the refrigerator, it is necessary to carry out thorough preparation. Wet vegetables, freshly brought from the garden or bought at the market, should absolutely not be immediately hidden in the cold. Excess moisture is the main enemy leading to rotting.
The first step should always be sorting. Remove any damaged, soft or rotten heads. Even one diseased bulb can infect an entire box or container with fungal spores. The remaining soil is carefully shaken off, but washing onions and garlic before storage is not recommended.
☑️ Preparation for storage
If you plan to store garlic in oil or peeled, then the requirements for sterility are higher. Jars and lids must be perfectly washed and dried. To extend life, you can use refined vegetable oilwhich creates a protective film.
⚠️ Attention: Never store onions and garlic in plastic bags without access to air. Lack of ventilation will lead to the formation of condensation and rapid rotting in 2-3 days.
Methods of storing onions
Onions in the refrigerator feel uncomfortable due to high humidity, but in a hot apartment, sometimes this is the only way out. In this case, it is better to place it in the vegetable compartment, but not pack it tightly.
The ideal option for the refrigerator is to store onions in paper bags with holes for ventilation or in special nets. You can also use fabric bags made of natural cotton or linen, which absorb excess moisture.
To extend the shelf life, some housewives first lightly dry the onions in the oven at a minimum temperature or in the sun to seal the outer scales. This creates an additional barrier for bacteria.
If the onion has already begun to deteriorate, it can be cut into rings, frozen or canned. Frozen onions retain their taste for soups and stews, although they lose their crunch for salads.
Features of storing garlic in the cold
Garlic is more resistant to cold than onions, but it also has its limits. In the refrigerator, it often begins to germinate due to disruption of dormancy. To prevent this, experienced gardeners recommend paraffinizing the heads.
To do this, garlic is dipped in melted paraffin or wax. This film prevents the evaporation of moisture from the cloves and the access of oxygen necessary for germination. After processing, the heads can be placed in a jar or box and placed on the bottom shelf.
Another effective method is storing in flour or salt. Garlic is poured into a jar in layers with bulk material. Salt and flour work as absorbents, absorbing excess moisture and preventing the garlic from drying out or rotting.
The secret of storage in oil
Garlic drenched in oil can be stored for up to 3 months if the oil completely covers the cloves and spices (pepper, bay leaf) that have antiseptic properties are added to it properties.
It is better to use it first or process it, since it is more prone to rotting in conditions of high humidity in the refrigerator.
Storage of green onions and other greens
Green onions, unlike onions, require mandatory storage in the refrigerator. At room temperature it withers in just a few hours. To keep them fresh and crisp, you need to maintain a high level of humidity, but avoid direct contact with water.
One of the best ways is to place bunches of onions in jars of water, like flowers, and cover the top with a bag. Or wrap the greens in a damp towel and place in a container. This imitates the conditions of a greenhouse and prevents the feather from drying out.
If you need to preserve the greens for a longer period, they can be chopped and frozen. Frozen green onions are great for adding to hot dishes, soups and pie fillings, retaining flavor and color.
Do not store green onions near fruits that produce ethylene (for example, apples or pears). This gas accelerates the processes of aging and yellowing of greenery, reducing its lifespan significantly.
Common storage errors
The most common mistake is storing vegetables near heat sources or, conversely, in the freezer (if this is not provided for in the recipe). Freezing whole onions destroys their cellular structure, turning them into porridge after defrosting.
It is also a mistake to store onions and garlic together with other strong-smelling products or, conversely, with products that absorb odors (milk, butter, eggs). Onions have the ability to give off their specific aroma.
Ignoring regular checking of stocks leads to rot spreading quickly. It is recommended to go through stocks once every 2-3 weeks, removing softened specimens and replacing wet packaging with dry ones.
⚠️ Attention: Do not store onions and garlic in the freezer in their entirety. Once defrosted, they will lose texture and become unsuitable for fresh consumption.
Frequently asked questions about storage (FAQ)
Can peeled garlic be stored in the refrigerator and for how long?
Yes, peeled garlic can be stored in the refrigerator in an airtight container or covered in oil. The shelf life in this form is from 3 to 5 days. If you add oil and add salt, the period may increase to 2-3 weeks, but you need to monitor the absence of signs of fermentation.
Why does garlic become soft in the refrigerator?
Garlic becomes soft due to high humidity and temperature disturbances. Condensation often forms in the refrigerator, which provokes the development of bacteria that destroy the structure of the clove. This may also be a sign of the onset of putrefactive processes.
How to understand that onions or garlic have already spoiled?
The main signs of spoilage: the appearance of black or gray spots, softness when pressed, an unpleasant sour or putrid odor, the presence of mold (fluffy coating) on the scales. If the onion has sprouted, it is still edible, but it may taste bitter, and garlic becomes flabby when sprouted.
Is it possible to freeze onions and garlic for the winter?
Yes, you can freeze, but the texture will change. Onions and garlic become soft after defrosting, so they are used only for heat treatment (frying, stewing, soups). Frozen vegetables are not suitable for salads. It is better to freeze in crushed form.