Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 So I finally got around to making a start on my garlic preservation project, and now a little voice is telling me I'm insane and that this is turning out to be a very impractical idea. I can fit all of 7 heads of rocambole garlic into a quart mason jar. I'm not actually sure whether this is even remotely correct, but I think I might use an average of two heads a week including the intermittent high-volume project like kimchi. Given that the best (or least bad) garlic source I have has already finished harvesting and won't, IIRC, have new garlic until either mid-June or mid-July of next year, I could need to store up to 72 heads of garlic, or over 10 quart mason jars. Where in tarnation am I supposed to store 10 quart-sized mason jars??? My fridge is chronically overstuffed as it is and my girlfriend and I already invade each other's shelves regularly and then square off for samurai laser particle beam death-gun battles to settle our territorial disputes. I can only imagine the chaos that would result from 100 cubic feet of garlic. Oh for a root cellar... Unless of course I have my head shoved completely up, well, shall we say, a very uncomfortable and foul-smelling place, and I don't actually need nearly that much. The little voice thinks it would be very funny if I actually jammed all that garlic into the fridge and then still had half of it left come next July, but if he doesn't shut up I'm going to kill him, maybe with a Global cleaver. If he turns out to be corporeal, I could serve him with some fava beans and a nice chianti... OK, enough with the alarming attempts at gallows humor. Any suggestions? - Quote Link to comment Share on other sites More sharing options...
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